Page 81 - MASALA Magazine Vol.15 Issue 8 | December - January 2025

FIRST IMPRESSIONS
Entering one of the classier restaurants in
town is an immersive dining experience
through the world of Cantonese flavours
and Thai hospitality. Large floor-to-
ceiling doors and windows, the backdrop
of a lush garden, a reflective pond and a
starry night sky waltzing with the intimate
lighting within the restaurant create an
enchanting atmosphere. A guest can sense
the alluring aura of its sophistication from
the moment they step foot inside Yu Ting
Yuan. Its round tables with roses set at the
centre of polished Lazy Susans, beautiful
art hung under spotlights, colour scheme
of red and black, and elements of classic
wood and marble place its interior décor as
a fine example of how restauranteurs should With the addition of lobster, this bowl of tofu
frame their fine dining space. was spicy, not too numbing, hot, fragrant,
soft, and, of course, fresh. I can only imagine
FOOD & DRINKS how it may have tasted in the early 20
th
century, but I am confident they would have
The curated culinary artistry of Executive been proud of Yin Ting Yuan’s rendition.
Chef Tommy Cheung, alongside a team of
culinary experts, is on full display, from the The next item on the menu that elevated
open kitchen view of chefs preparing Peking the meal was a staple in Chinese cuisine,
duck and dim sum to each dish making its the Wok-fried spicy kong bao chicken (THB
way to our table. The wonderful service staff 680). The famous “kung pao,” based on the
started us off with a recommended signature traditional Sichuan formula, is cooked with
cocktail named the YTY gimlet, which is cubes of chicken, scallions and peanuts,
a traditional Gimlet, masterfully striking seasoned with dried chilli and Sichuan MASALA
the perfect balance of gin, lime juice and pepper with the restaurant’s take on the RECOMMENDS
sugar but with the restaurant’s own twist. We traditional sauce. Accompanying this dish
were offered a second trip of this delicious were the Vegetable fried rice (THB 420), We were fortunate enough to be
cocktail just to make sure the first round Fried noodles with prawns (THB 550) and treated to a combination of Barbecue
wasn’t a fluke. It’s safe to say the consistency Stir-fried string beans (THB 580) with dried pork (THB 580) with honey sauce and
shined, complementing their food. prawns. Crispy roasted pork belly (THB 600)
with mustard. It was instant satisfaction
Starting off with appetisers, we were treated It wouldn’t be a proper and complete the moment the cubes of barbecue and
to the Mixed black fungus salad (THB 390), Chinese meal without the presence of rice roasted meat sat warmly in our mouths
a fresh and zesty combination of the subtle and noodles, while the string beans add to as we sank into its tender and crispy
crunch of mushrooms with the juicy burst the crispy comfort of an aromatic line-up texture. Placed under the Barbecue &
of flavour from sliced cherry tomatoes. The of Cantonese delights. Finally, to top off Appetizers section (available for lunch
crispiness continued with the Vegetarian a wonderful evening, came the Chilled and dinner) of the menu, we were
spring roll with Matsutake mushroom mango and sago cream with pomelo from pleasantly surprised that our first taste
(THB 220; available for lunch). There is the menu’s Dim Sum Lunch Set. Served of Yu Ting Yuan set the tone for the
something inherently comforting about on a beautiful, exclusively designed ceramic rest of the meal. If there was one item
spring rolls and their hot, deep-fried form plate, the cool and light mango felt like a on the entire menu that could trigger
dipped in various sauces; sweet, sour or spicy. chilled breeze for the tastebuds, while the our gluttonous side, it was this juicy
These particular rolls were far from the oily sago cream provided a soft and airy touch temptation.
mess you would expect from a delivery or to the pithy and tangy taste of the pomelo.
take-out; they were neatly wrapped, absent
of excess oil and kinder to the tastebuds.
YU TING YUAN

The evening’s seafood offering came in a Four Seasons Hotel Bangkok at Chao
warm bowl of Sichuan mapo tofu (THB Phraya River
1,250) with Canadian lobster. Interestingly, 300/1 Charoen Krung Road, Sathorn,
originating from the town of Chengdu, Bangkok 10120
Mapo was the name of the wife of a Reservation: +66 (02) 032 0888
restaurant owner in the 1860s, assisting Lunch: 11.30am – 2.30pm
him in the kitchen and regularly cooking Dinner: 6pm – 10.30pm
this wonderful dish for frequent visitors until Facebook: @yutingyuanbangkok
the 1920s. The Chen Mapo restaurant still Instagram: @yutingyuanbkk
stands today in Chengdu. www.fourseasons.com/bangkok/dining/
restaurants/yu-ting-yuan

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