Where the emerald and crane meet

THE GANG from the office and lots of mums, dads and kids are now getting their dim sum fix at Yu He, the Chinese restaurant that opened three months ago at the Grand Fourwings Convention Hotel Bangkok. 

The name Yu He refers to an emerald and a crane, which in ancient Chinese lore somehow team up to bring luck, long life and good health. 

The 130-seat restaurant also has six private rooms and a VIP room. The decor is “modern Chinese”, though in classic orange and gold with dark-wood partitions and walls.

The Cantonese menu is traditional as well and features soups made from swallow’s nests and fish maw. Also imported from China are the scallops, to ensure top quality. 

Dim sum is served a-la-carte at lunchtime, with 30-odd choices wheeling around in sizeable portions. Throughout the day you have 50 decisions to make when it comes to soup, appetisers, mains, casseroles, fried rice, noodles and desserts.

“We use only the best and freshest ingredients from both here and abroad,” says supervisor Chaiwat Saenchan. “The emphasis is on the original flavour, but our chef has adapted classic recipes with ‘new’ ingredients. 

“The dumplings are stuffed with shark’s fin and scallops. The steamed rice noodles are filled with deep-fried shrimp and made with the same flour they use in Vietnamese spring rolls. All of our sauces are strong in flavour.”

We start with Steamed Shrimp Yu He-style, Steamed Shark’s Fin and Steamed Scallop Dumplings (Bt99 to Bt110), Steamed Rice Noodles with Deep-fried Shrimp (Bt150) and Deep-fried Bean Curd Skin with Prawns (Bt90). 

Then we follow with a la carte Braised Sliced Abalone and Sea Cucumber in Brown Sauce (Bt600), Sauteed Grouper Fillet in XO Chilli Sauce (Bt400) and Braised Shark’s Fin with Crabmeat Soup (Bt500). We also order a palate of Pan-fried Prawns with Cream Salad (Bt400), Sauteed Scallops with Honey Bean and Black Pepper Sauce (Bt600) and tender Fillet of Beef Hong Kong Style (Bt300).

Chaiwat advises us not skip the refreshing and healthy desserts made with local fruit. We enjoy a cup of Chilled Sago and Pomelo in Mango Cream (Bt200), Mango Pudding, and a Banana Fritter with Lotus Paste (Bt200).

 

 

SWALLOW A NEST

>>Yu He is on the second floor of the Grand Fourwings Convention Hotel Bangkok on Srinakharin Road. 

>>It’s open daily from 11.30am to 2.30pm for dim sum and 6.30 to 10.30 for dinner. 

>>Book a table at (02) 378 8000, extension 4207.