Bai Yun Chinese Restaurant
Bangkok, Thailand
Cuisine :
Cantonese
Chef :
Simon Kin Man Kwok
Pricing :
$$$$
Seating :
98
Opening Hours : 11:30am-2:30pm; 6:00pm-10:30pm
High on the 59ᵗʰ floor, Bai Yun brings you Cantonese dining in the clouds, surrounded by sweeping skyline views and the shimmering lights of Bangkok below. A truly elevated experience—both in taste and in atmosphere.
OVERVIEW
Experience Cantonese dining like never before at Bai Yun, nestled in the heart of Bangkok. With panoramic city views and an elegant ambiance, this esteemed restaurant captivates with a menu of traditional dim sum and exquisite Cantonese dishes, complete with our signature attentive service.
AMBIENCE
Step into Bai Yun’s contemporary Chinese elegance, where sleek interiors, soft ambient lighting, and sweeping skyline views create an elevated, intimate ambiance. A serene dining sanctuary 59 floors above Bangkok, designed for moments that feel truly special.
MUST TRY
1. Braised Abalone Steak with Abalone Sauce
Tender abalone, slowly braised for a delicate texture, served with a rich and savory abalone sauce.
2. XO Sauce Boston Lobster
Fresh Boston lobster sautéed with aromatic XO sauce, offering exquisite flavor.
3. Deep-Fried Sea Bass with Sweet and Sour Sauce
Crispy sea bass paired with a well-balanced sweet and sour sauce for a satisfying contrast of textures and taste.
4. Golden Lychee Shrimp Balls on Tree
Crisp, golden shrimp balls, served on a beautiful tree display for a delightfully whimsical presentation.
5. Unlimited Dim Sum Menu ranging from steamed Shrimp Siu Mai with Black Caviar Roe, Beetroot Crab Dumpling, and fried fired taro with chicken mushroom filling, which is freshly made by chef.
FOOD
Savor traditional morsels of homemade dim sum and authentic Cantonese specialties—all thoughtfully presented in a tempting menu.
PRICING
Unlimited Dim Sum Buffet – THB 1,755++ net per person; A-la-carte menu starts from THB 350++ per dish
Address:
21/100 S Sathon RdThung Maha Mek, Sathon
Bangkok 10120 Thailand
Gastronomy Cities
Amazing Food
Chef's Talk