OVERVIEW

Rooted in the heritage of Chaoshan and Cantonese cuisine, The China House by Chef Fei at Mandarin Oriental, Bangkok offers a thoughtful expression of tradition in a richly storied setting. This refined restaurant is inspired by the traditions of Southeast China and rooted in the spirit of Chaoshan. Led by two-Michelin-starred Chef Fei, the restaurant brings together authenticity and modern refinement.

The space invites guests into a layered, immersive dining experience where texture, craft, and quiet storytelling come together. The setting is designed to balance energy with intimacy. At its centre, a cocktail bar brings vibrancy and character to the dining experience, complemented by a variety of refined seating options. Exclusive private dining rooms provide a secluded space for special occasions. Guests begin at an intimate bar before moving through the main dining hall, semi-private salons, and private rooms. A dedicated tea bar, led by a tea master, offers curated brews rooted in centuries of Chinese tea culture. Each space reflects the idea of “one restaurant, many experiences,” much like the way Chinese families gather, celebrate, and share.

AMBIENCE

The China House has long been a Bangkok favourite. The new design, conceived in collaboration with Steve Leung Design Group Ltd., draws deeply from the traditions of Chaoshan, a city celebrated for its distinctive cuisine, strong family ties, and enduring craftsmanship. These references emerge not through replication, but through reinterpretation – from textural details that recall a fishing village to bespoke Pin Art Studio pendants inspired by the traditional fengguan (phoenix crown), each element crafted as a dialogue between heritage and modernity.

The guest journey begins at the bar – an intimate prelude, quietly setting the tone. Throughout the space, a subdued palette of copper, jade, inkstone, and aged wood anchors the interiors, while layers of brushed stucco, embroidered panels, and Teochew wood carvings add dimension and tactile intrigue. A distinct emphasis on materials such as spider green stone, red lacquer, and white Volakas marble balances restraint with a quiet richness, each one layered with meaning – like a story passed from one generation to the next.

MUST TRY

• Double-boiled Geoduck Soup with Seaweed
• Pan-fried Peppered Australian Wagyu with Sichuan Peppercorn
• Xisha-style Boston lobster

FOOD

The China House by Chef Fei at Mandarin Oriental, Bangkok celebrates the flavours of Chaoshan (Teochew) and Cantonese cuisine with contemporary elegance. With over 30 years of experience, Chef Fei brings cultural insight and precision to a menu that honours Cantonese tradition while resonating with the present. The menu showcases the depth of Cantonese cuisine, with highlights including double-boiled geoduck soup with seaweed, pan-fried peppered Australian Wagyu with Sichuan peppercorn, and Xisha-style Boston lobster.

PRICING

Set menu from THB 4,100++, Dim Sum set menu from THB 1,900++, A la carte from THB 700++

ABOUT CHEF

Chef Huang Jing Hui, widely known as Chef Fei, is one of China’s most respected culinary figures. With over 30 years of mastery, he has earned international recognition for blending classical Cantonese traditions with thoughtful innovation. A two Michelin-starred chef, he serves as consultant to several Mandarin Oriental restaurants, including two Michelin-starred Jiang by Chef Fei in Guangzhou and The Bay by Chef Fei in Shenzhen – both acclaimed for their refined execution and enduring popularity.