Liang Tang reimagines Taiwanese hot pot through a fine dining lens, offering eight refined broths—from aromatic stone pot chicken to fish maw and pepper pork stomach. With elegant décor, private rooms, and a premium atmosphere, it’s ideal for upscale gatherings, date nights, or business dinners.

OVERVIEW

A premium / fine dining style shabu (hot-pot) restaurant with Taiwanese tradition and high-end ingredients. 8 signature broths, each with distinct flavours and styles. For example: Taiwanese stone hot pot broth – chicken-based, with aromatics. Fish maw & dried scallop, Pepper Pork Stomach Chicken

AMBIENCE

Although it’s a shabu/hot-pot place (often casual), Liang Tang is designed with a fine dining vibe: nicer finishes, premium feel, attention to presentation.

The décor: Dark tones combined with subtle Chinese/Taiwanese motifs; there is mention of lion heads and a design concept mixing strength & elegance.

Private rooms available: good for business dinners or special occasions. 

Suitable for: date night, business meeting, upscale dining rather than casual hot-pot gathering. One review says: “เหมือนมาทาน Fine Dining” (“felt like coming to fine dining”).

MUST TRY

Fish Maw Soup with Seafood Set

PRICING

THB 920++ to THB  3,580++

ABOUT CHEF

Chef Tsai Shih Wei was born in Taiwan and later built his career internationally. He has over 25 – 30 years of culinary experience, working in-kitchens across different countries including Australia, Poland and China. His culinary roots are in Chinese and Taiwanese tradition, but he brings in global techniques and modern fine-dining sensibilities.