Page 69 - MASALA Vol 8 Issue 6 June-July 2017

food
For a dim sum session, enjoy large-bodied morsels that range from
traditional to experimental. Or order from an extensive a la carte
menu with options of three portion sizes: small, medium or large.
When ordering from the smorgasbord of bite-sized delicacies, diners
should opt for Fried molten gold- lled taro (B110) as the crispy
exterior and soft oozing inside is a fun bite of di erent textures.
Scrumptious Steamed jade dumpling with fresh scallop and shrimp
(B150) and Steamed salmon dumpling (B140) are served in
generous portions. The tender meats go well with the accompanying
spicy and slightly sweet dipping condiments. The Steamed shrimp
noodle roll with X.O sauce (B170) is also recommended. The
vegetable and noodle doesn’t overwhelm the seafood’s light and
juicy taste, while the pungent sauce packs a delightful punch.
Those with a sweet tooth will de nitely enjoy the luscious Egg yolk Sizzling baked Boston lobster
in crystal bun (B100).
aroma makes the dish even more tempting. After the meal, Chilled
sago with cantaloupe mango cream and pomelo fruit kernels (B160)
gives a cooling mouthful, leaving behind a cleansed palate.

drinks
Although most patrons
would come to Bai Yun for
its specialities, lovers of the
leaf should also visit the
establishment for its exclusive
From left to right: Fried molten gold- lled taro; Steamed shrimp Chinese teas. This menu
noodle roll with X.O. sauce comprises over 30 types of
premium oolong, scented,
Meanwhile, the restaurant’s rendition of Roast barbecue Peking duck
(B1,650) is an excellent starter, as the fragrant crepe blanketed over green and red teas served in
the duck’s crispy skin makes for one heavenly bite. Other mains true traditional style from an
include the succulent Black cod llet, which can be prepared in three authentic Chinese Kunming
ways (steamed, deep-fried, baked) with ve di erent choices of tea cart. An oolong tea worth
sauce. The perfectly steamed version with Sichuan sauce and chilli tasting is the Wuyi Yan Cha
garlic was a pleasing combination that didn’t overpower the delicate (B190) which tempts with Wuyi Yan Cha
soft bites of the sh. a strong aroma of fruity
sweetness. Although tea is the leading actor here, there is also a
Next was the signature Sizzling baked Boston lobster (B2,400). The comprehensive selection of bar beverages such as Chinese wine,
rm and meaty shell sh was enhanced by the light texture of the single-malt whisky, beer and so on.
black bean sauce, bell peppers, ginger and garlic. The nal savoury
course was the Stir-fried tiger prawns with garlic silver coriander, All You Can Eat!
chilli powder (B1,000 for medium sized). The garlicky taste perfectly Enjoy an unlimited dim sum feast available daily for lunch
complements the prawns, and the rm yet juicy bites with a spicy from 11.30am – 2.30pm (B1,168 on weekdays and B1,388
on weekends) as well as dinner from 6pm – 11pm (B1,530
every day). The dim sum selection is made from bite-sized
delicacies ranging from steamed prawn dumplings, fried
turnip cake and fried sticky rice with sweetened red bean.
Bai Yun’s dim sum is freshly made daily.

Bai Yun
59th oor, Banyan Tree Bangkok
21/100 South Sathorn Road
Tel: 02 679 1200
Open daily: 11.30am – 2.30pm (lunch), 6pm – 11pm (dinner)
From left to right: Black cod llet; Chilled sago with cantaloupe www.banyantree.com/en/ap-thailand-bangkok/bai-yun
mango cream and pomelo fruit kernels

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