Asian fare with a definite creative flair
When it comes to Chinese food, we’re spoilt for choice here in Bangkok. But you don’t need to take a tuk-tuk to Chinatown to chow down on chow mein or dine on dim sum. In fact, you can take your Chinese food game to the next level at a spot smack bang in the middle of Sukhumvit Road. Nestled in the Radisson Blu Plaza Bangkok hotel sits China Table, a modern restaurant boasting a menu of favourites straight from the land of The Red Dragon.
But there’s more than meets the eye at this contemporary Cantonese restaurant. Beyond the traditional plates, diners can discover an impressive selection of Asian fare with creative flair, and it’s here that China Table really shines.
Through inventive ingredients and innovative pairings, the restaurants reinvents Chinese dining for the next generation. 
Indeed, some of the plates on the à la carte menu are unlike any Chinese meals I’ve tasted before. Take, for example, the Mushroom Buns with Oyster Sauce (B160). These light, doughy dim sum balls are shaped to look exactly like mushrooms and served atop a rustic slice of wood. They’re as tasty as they are cute, and take the venue’s offering to Heston Blumenthal levels. The crispy, Spice Taro Slices with Golden Prawn Dumplings (B250) aren’t far behind, with the tackling of this towering dish akin to a game of Kerplunk.
For something a little simpler, I recommend the fried chicken cubes with chili and cashew nuts (B350). Great for sharing, this plate of succulent poultry encased in a crispy golden coat pack a spicy punch, but you’ll be hard pressed to not keep going back for more. Similarly, the Shrimp and Pork Dumplings (B120), served in a fragrant tea soup, are deliciously morish. If it’s authentic Chinese cuisine you’re in the mood for, this comforting bowl of oolong tea soup and delicate dumplings is just what the doctor ordered.
But the highlight of the menu has to be the juicy Peking Duck (B1,500), especially if you’re dining as a group. Presented to the table in all its gamey glory, the whole roasted duck is first carved and served with steamed pancakes, julienne cucumber, spring onion, and homemade Hoisin sauce. These miniature wraps are sure to delight Western guests used to seeing these on the menu at home. The succulent flesh of the duck is then taken away and either wok fried with bamboo shoots or a black pepper sauce, crispy fried with garlic and chili, or braised with broth and vegetables. Truly making the most of the dish, the Peking duck is excellent value for money.
Those with a sweet tooth will be happy to find a dessert that hits the spot too. The crispy Pancakes with Red Date Filling (B260) are a surprising delight.
By Annaliese Watkins
3F, Radisson Blu Plaza Bangkok
89 Sukhumvit Rd.
Open daily: 6:30pm-10:30pm
Tel: 02 302 3333
www.radissonblu.com
