Pagoda Chinese Restaurant

ABOUT

Inspired by the timeless grace and elegance of the Middle Kingdom, Pagoda is an upscale Chinese restaurant serving Cantonese cuisine that manages to stay innovative while embracing age-old cooking techniques. With its atmospheric red lanterns, opulent high ceilings, and touches of chinoiserie in eve ...More

Inspired by the timeless grace and elegance of the Middle Kingdom, Pagoda is an upscale Chinese restaurant serving Cantonese cuisine that manages to stay innovative while embracing age-old cooking techniques. With its atmospheric red lanterns, opulent high ceilings, and touches of chinoiserie in every detail, it is no wonder that Pagoda is a favourite of every discerning Chinese cuisine aficionado in Bangkok.

The Barbecued Peking Duck Hong Kong Style in Three Courses comes highly recommended. As its name suggests, this single menu item utilizes the entire duck and is served over three courses. The crispy, crackling skin of the duck and various complementary condiments are wrapped in traditional Chinese pancake skins. Thereafter, the succulent duck legs are served with sweet plum sauce. Finally, the meat of the duck is stir-fried with fresh ginger and spring onions in authentic Cantonese style. Another favourite is the Double-Boiled Fish Maw Soup with Morel Mushroom. The fish maw, a traditional source of collagen, as well as the morel mushrooms, are double-boiled so as to infuse the soup with a potent and invigorating fragrance. The Crispy Roasted Pork is a stand-out dish as well. The pork is seasoned using a secret recipe of herbs and spices, and roasted till its skin is crackling and crunchy, while the meat stays tender and juicy.

Pagoda Chinese Restaurant is Cantonese cuisine at its finest - if you’re in the mood to treat yourself to some superb Cantonese food, Pagoda is it! (February 2017)

THE BUZZ

“The kitchen is spearheaded by Hong Kong-born Chef Oscar Pun who fuses authentic Cantonese fare with a colorful modern twist.” -Time Out Bangkok

DISHES WE LOVE

Boston Lobster Rice Soup in Clay Pot, Barbecued Peking Duck Hong Kong Style in Three Courses, Baked Chicken Wrapped in Lotus Leaf and Chinese Bread Dough, Steamed Sticky Rice with Crab in Bamboo Basket, Double-Boiled Fish Maw Soup with Morel Mushroom