Inspired by the vibrant 1930’s Shanghai Art Deco period, The Oriental, Bangkok’s China House restaurant has been re-designed and revived into an avant-garde eatery that serves classic yet contemporary cuisine in a refined atmosphere.
The renovations took place over the course of four months, transforming the existing two-storey, colonial building (home to The China House since 1990) into an elegant dining venue. The period furniture, upholstered with horsehair and cowhide, is reminiscent of the opulence of 1930s Shanghai. Talented chef Jereme Leung, founder of the much-lauded Whampoa Club in Shanghai, has been appointed as consultant chef. He, in turn, has named one of his brightest protégés,
Chef Kong Khai Meng, to head the culinary team.
Menu Highlights
Slow-cooked shark’s fin in golden broth
Slow-cooked whole fresh Mexican abalone traditional style
Sautéed prawns with spiced garlic and shallots "Bi Fong Tang" style
Roasted Peking Duck served with traditional condiments
Hand-pulled noodles with shredded abalone and shark’s fin in golden broth
Inspired by the vibrant 1930’s Shanghai Art Deco period, The Oriental, Bangkok’s China House restaurant has been re-designed and revived into an avant-garde eatery that serves classic yet contemporary cuisine in a refined atmosphere.
