A dazzling contemporary Chinese Art Deco youthful yet opulent setting for Bangkok’s newest Chinese Fine Dining Restaurant.
Two kitchen counters, one dedicated to southern seafood the other to northern Peking Duck dominate the restaurant.
Mustard leather chair standing in a stunning inlaid marble floor endorse the contemporary Art Deco elegance. Some say that the light fixtures alone beg for a social media posting.
The name is derived from the two Chinese regions food it serves from the north and south of the vast former Empire.
Dishes from the north heavily use meat (Grass-fed Australian Lamb rack B2,600, Wagyu Beef Short Rib B1,280) represent the northern regions, while the southern part, where a lot of provinces are connected by the coastline, is mainly exemplified by seafood-injected bites.
From the starter, we suggest “Spinach Leaves” or chilled jelly fish and cabbage (B480), a tangy dish that benefits from a drizziled ijnaged vinegar and mustard oil.
Don’t over look “Xiao Long Bao” with blue crab and black truffle (B620).
At the heart of this dining experience is Beijing Roast Duck (B1,900) a dish not to be rushed, it takes around an hour to prepare. Starting with a small serving of crispy skin best served dipped in a sugar garlic sauce.
The bigger portion with meat and fatty skin are wrapped in a pancake. The rest of the bird can be served in either as a soup or stir-fried with cumin leaves. Don’t overlook their succulent honey-glazed tiger prawns (B1,200).
Honey Glazed Tiger Prawns with dried chili and ginger (B1,200)
New Zealand Lamb Chops (B2,600) – A Must to try!
Normally desserts are not something to look for Chinese menu but they are here and come with an interesting twist. Cantonese-style chilled mango sago with pomelo (B360) and Nutella-filled jian dui (glutinous sesame balls, B290) should never be overlooked.
Don’t over look their cocktail bar. Here Italian head bartender Daniele Cervi combines classic cocktails with Chinese tea in a progressive way, after all tea should always be at heart of the meal.
Her Negroni (B420) prepared with that sous-vide cooked red vermouth and bitters with silver needle tea; Yoghurt Pisco Sour with yoghurt sake and lychee, and My Thai with rum, tropical fruit, chili and curry leaves.
A selection of single malts are paired with a variety of cold-brew tea, and are ideal as an aperitif.
Nan Bei represents Rosewood’s signature flair of establishing contemporary and differentiated dining concepts. This is sure to become the “go-to” hotspot amidst Bangkok’s dynamic restaurant scene.
NanBei
19th Floor Rosewood
1041/38 Ploen Chit Road
Bangkok 10330
Open Daily Lunch 11.30am -2.30pm, dinner 6-10.30pm
Tel +66 (0) 2080-0088
Website www.rosewoodhotels.com/en/bangkok/dining/Nan-Bei