An exploration into the art of handcrafted dim sum
Even though Bangkok is a city where, in countless corners, dim sum—small bite-sized portions of traditional Chinese cuisine—can be easily found, it’s also a truism that “quantity” does not always guarantee “quality”. At Xin Tian Di, the award-winning Cantonese cuisine restaurant located on the 22nd floor of the Crowne Plaza Bangkok Lumpini Park hotel, their innovative dim sum buffet is served with a combination of quality and passion, and a relatively reasonable price to boot (weekdays B750, weekends B900, includes a complimentary bowl of braised shredded Taiwan abalone with crabmeat and enoki mushroom soup).
After two months of undergoing a major refurbishment, Xin Tian Di recently reopened its doors—showcasing a new contemporary concept with a touch of classic elements. The main entrance is guarded by a pair of ornate lion statues, while the spacious interior offers a simple yet elegant and welcoming atmosphere, combining the contrasts of dark wood, shiny tiles, and black polished walls. The restaurant is capable of accommodating up to 200 diners, with seven privates dining spaces overlooking the bustling street scene on Rama IV Road, as well as the lush gardens of Lumpini Park.
Singapore-born and raised Head Chef Lam Kok Weng—a winner in the Iron Chef Thailand competition—has been honing his Cantonese cuisine expertise for over 20 years, with working stints in Singapore, Indonesia, and Thailand. This master chef has crafted his distinctive repertoire by blending contemporary influences into his gastronomic specialties, and experimenting with both traditional approaches and more modern, innovative cooking techniques. The result is a unique and captivating degustation menu.
The dim sum feast begins with a parade of miniature delicacies, served in bamboo steamers, which includes expertly handcrafted steamed treats such as the authentic Har Kow (shrimp and pork dumplings wrapped in a thin translucent dough), the seaweed shrimp roll bathed in superior sauce, the tender pork spare ribs with spicy XO sauce, crunchy shrimp with spicy chili and lemon sauce, and Shui Mai—another traditional shrimp and pork dumpling.
The restaurant also does justice to Cantonese snacks, such as the pork spare ribs bathed in a sweet honey sauce and deep-fried, a hot and sour Hong Kong style cabbage salad, and okra with spicy shrimp paste. In addition there’s a wide selection of classic favourites like deep-fried wonton with mayonnaise, pan-fried turnip pudding, deep-fried homemade bean curd with spice sauce, and deep-fried dory fish—all worth saving some tummy space for.
The dessert buffet offers diners a chance to finish on a hot or cold note. Cool down with the chilled tapioca pearls and cantaloupes in coconut milk, or heat things up with sweet ginkgo nut in syrup, which is both a refreshing dessert and a lovely palate cleanser. By Pongphop Songsiriarcha
Xin Tian Di
22F, Crowne Plaza Bangkok, 952 Rama IV Rd.
Tel: 02 632 9000
Open daily: 6pm-10pm
Lunch: Mon-Sat, 11:30am-2:30pm, Sun and holidays, 11am-2:30pm