Page 68 - MASALA Vol 8 Issue 6 June-July 2017

Dining

Stir-fried tiger prawns with garlic silver coriander
Getting Perched on the 59th oor of Banyan Tree Bangkok is a gourmet haven

for fans of Cantonese cuisine. An ideal place for family gatherings or even
High you would expect from a well-established hotel restaurant. Here, you’ll
special occasions, with up to three private rooms, Bai Yun is everything

observe e cient sta waiting over the same Thai-Chinese families who
have dined here for years and, if you’re new, you’ll nd the service brisk
and ceremoniously courteous.

The restaurant’s sleek design retains a touch of oriental air. The main
dining area is double-storey high with magni cent views of the city, so
wherever you choose to sit you’ll feel as if you’re in the clouds, far above
the busy streets of Bangkok. The interiors, however, are a ashback
on Dim Sum to simpler times with linen-covered, spacious and large dining tables
complemented by burgundy Chinese upholstery.

The artfully presented food is just as outstanding
Savour elegant Chinese fare as the impressive interiors and skyline
views at Bai Yun. So prepare to enjoy the
at altitude at Bai Yun, delicious modern twists on classic
far above the bustling Cantonese recipes with either the
popular dim sum or comprehensive
streets of Bangkok. a la carte menu, both accompanied
By Gurleen Khanijoun by a wonderful selection of
Chinese tea.
Chawla

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