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By Marie Moon
The very best of Cantonese cuisine is stir-fried, steamed and delightfully
served in a uniquely un-Chinese setting at The Chinese Restaurant,
an outlet of the Grand
Hyatt Erawan Bangkok Hotel. The distinctly modern decor exhibited
in this restaurant is a welcome breakaway from the often garish
decoration commonly displayed in Chinese venues. Ceiling high screens
made of an interesting-looking shattered glass texture are set at
intervals around the centre of the restaurant, creating a shimmering
effect, which adds important life and vibrancy to the ambience.
Modernity well describes the overall concept of The Chinese Restaurant,
as the menu tends to favour new trends in Chinese cuisine, although
an impressive range of traditional dishes is also presented. Veteran
chef Chow Chun Cheun proves that you can teach an old dog new tricks
as although he has headed The Chinese Restaurant for the past 11
years, it is his endless creativity that has led the restaurant
to be one of the most well-known in the city. Before joining the
Grand Hyatt team, Chef Chow worked in a number of famous Hong
Kong restaurants such as the Ocean Palace and New Best where
the cosmopolitanism of the local diners taught him the value of
creativity in the kitchen.
Signature dishes include an aromatic marinated chicken with Chinese
wine, succulent baked lobster in clear broth and an interesting
mix of shrimp and broccoli cooked with X.O sauce. More traditionally,
shark’s fin soup, suckling pig and Peking duck are prepared
and served in a manner that thousands of years dictate; the duck’s
skin is precisely sliced from the meat, which is served pan-fried
as a separate course. Also on the menu are some interesting regional
dishes including Tae Chew cuisine that arrives served in wonderful
clay pots.
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Chef Chow exults that the restaurant’s menu features Cantonese
style dishes from almost all regions of China. From his impassioned
interest in his native cuisine, Chef Chow takes immense pride in
the colourful variety of special menus he creates for different
festivals throughout the year. To bring in the Year of the Goat
he has planned an exotic array of festive Chinese treats specially
prepared to wish you greater wealth and blissful health. Diners
will have a wonderful choice of dishes such as abalone stuffed with
bamboo fungus, braised shark's fin with crab roe or deep-fried prawns
with almonds.
To accompany his delectable assortment of dishes, Chef Chow recommends
a glass of bubbly or a glass of slightly chilled red wine, although
he adds that wine is more suited to the modern dishes rather than
the richer traditional ones. Wine lovers will be delighted with
the Grand Hyatt’s comprehensive wine list.
An extensive a la carte menu is packaged into some appetizing set
menus and a highly palatable dim sum lunch is prepared daily to
appease the regular clientele who flock to The Chinese Restaurant
for this popular treat.
Innovative culinary creations, an ambient and elegantly decorated
interior and an informal, friendly staff are guaranteed to make
each visit to The Chinese Restaurant memorable and worth repeating.
Open daily for lunch and dinner from 11:30 a.m. - 2:30 p.m. and
6:30 p.m. - 10:30 p.m. Reservations are highly recommended.
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