Cantonese creations with a contemporary twist

PART OF THE Dusit Thani Bangkok since its opening 40 years ago, the Mayflower has long been regarded as one of the most elegant Chinese dining establishments in Bangkok. You can satisfy your hunger with a Cantonese feast or simply savour dim sum while relaxing in the pleasant contemporary setting that’s enhanced by Chinese antiques.

Located on the lower lobby level, the interior is predominantly gold with a main dining area in the centre and six private rooms along both sides that can each accommodate six to 12 persons and can be combined to accommodate larger parties. With a menu that boasts more than 100 dishes, it can be hard to choose but the Mayflower makes it easier by marking the delicacies most favoured by its gourmet clientele.

The dishes are available either a la carte or as a set for both lunch and dinner. The six-course set menu for two ranges from Bt1,800 to Bt2,500 while for four it’s priced at Bt4,200.

Sixty baskets of dim sum are available for lunch and feature both traditional and contemporary creations. It’s worth sampling the contemporary dish of custard lava bun with salted egg that can be ordered either deep-fried or steamed (Bt150 for two pieces). The steamed bun comes in the normal round shape but the deep-fried, crispy golden brown version bears a striking resemblance to a hedgehog. Each bun is filled with melting salted egg yolk custard that oozes like lava when torn apart. Other creative twists are steamed minced shrimp roll wrapped in nori and topped with salmon roe (Bt180) and steamed abalone wonton topped with flying fish roe and pumpkin sauce (Bt400).

Chef Chumpa Thaineam, the doyen of the Mayflower’s kitchen for more than 30 years, offers an interesting appetiser of Pumpkin Julienne Coated with Golden Egg Yolk (Bt250). Japanese pumpkin is chosen for its firm texture and is sliced before being lightly coated with batter and egg yolk and being fried until golden brown. The slightly salty taste of the egg yolk meshes wonderfully with the sweet pumpkin. 

For centuries, shark fin has been a coveted delicacy in Chinese cooking, but the brutal way in which the fins are sourced - during which the fin is cut from the shark which is then dumped back into the ocean to die a long and painful death - has created an ever-increasing imbalance in the ocean with shark numbers dwindling around the world.

Two years ago, the restaurant joined the growing movement to save sharks and removed shark fin soup from its menu. 

The delicious substitute is Fresh Fish Maw with Black Mushroom (Bt500 a 

 bowl). The fish maw here is said to come from deep-sea fish so it’s dense and firm in texture. The base ingredients of chicken stock, Yunan ham and dried scallop are slowly simmered for a clear and mild soup.

The thick Sichuan soup (Bt400 a bowl) delights with its hot and sour taste and is cooked with shredded chicken, shrimp, mushroom and pickled vegetables seasoned with Chinese vinegar and Sri Racha chilli sauce. 

The main dish of Crystal Prawn with Spicy Sauce (Bt350 a prawn) is cooked to please Thai palate. The large tiger prawn is marinated with Chinese liquor, cornflour, sugar and salt before blanching. The spicy sauce, meanwhile, draws its flavour from the stir-fried chopped garlic, spring onion and cinnamon with oyster sauce and Chinese liquor. 

Equally tempting is Sauteed Snow Fish with Hong Kong Noodles (Bt500 for small, Bt1,500 for standard and Bt2,500 for large). The large snow fish fillets are slightly cooked with tapioca flour before being sauteed. The sweet black Chinese sauce is seasoned with soy sauce, crystalline sugar, Chinese liquor, ground ginger and coriander. 

The meal perfectly ends with Crispy Pancake Stuffed with Chinese Prunes (Bt400-Bt600), a dessert that’ not too sweet and will have you coming back for more. 

Until April 30, the restaurant is offering a suckling pig promotion under which diners can choose between either Hong Kong-style barbecued suckling pig or stir-fried pork with Hong Kong Noodles and XO sauce served with either Chinese Spirit or matching wine. The price starts at Bt3,000.

 

 

PALATE PLEASERS

>>The Mayflower at Dusit Thani Bangkok is open daily from 11.30am to 2pm and from, 6 to 10pm. Call (02) 200 9000 extension 2799 or visit www.DusitThaniBangkok.dusit.com.