Yu Ting Yuan at Four Seasons Hotel Bangkok Unveils All-New Menus by Chef Tommy Cheung

Yu Ting Yuan at Four Seasons Hotel Bangkok at Chao Phraya River unveils an all-new menu—a complete reimagining of Cantonese cuisine by Executive Chinese Chef Tommy Cheung. More than a refresh, this new chapter celebrates the craftsmanship behind every dish, where premium ingredients such as hand-harvested snow chrysanthemum, Hokkaido pork, and aged black vinegar take centre stage. From the delicate folds of house-made dim sum to the coveted wok hei captured in every stir-fried creation, each dish is a balance of tradition and modern technique—inviting guests to rediscover the soul of Cantonese cooking, redefined for today.

“This is not a seasonal refresh, but it’s a complete evolution,” says Chef Cheung. “We’ve introduced new ingredients, refined our techniques, and crafted menus that reflect where Cantonese cuisine is today, and where it’s going.”

A Journey Through Cantonese Cuisine

At the heart of the new offering are two immersive tasting experiences, each inviting guests to explore Cantonese cuisine through a distinct lens. Chef Cheung’s Tasting Menu presents a contemporary and intimate journey, featuring highlights such as double-boiled fish maw soup with Kunlun snow chrysanthemum and Hokkaido barbecued pork noodles, showcasing seasonal ingredients and refined technique. Meanwhile, the Yu Ting Yuan Menu Experience offers a celebration of the restaurant’s iconic dishes—including the signature barbecue platter and steamed crab claw with Kristal caviar—bringing the timeless flavours and craftsmanship of Cantonese tradition to life. Together, these menus provide versatile and enriching paths to savour the art of Cantonese dining.

Cantonese Favourites, Reimagined

Beyond the tasting experiences, the new à la carte menu invites guests to curate their own experience—whether indulging in a single comforting favourite or sharing a medley of dishes at the table. Each plate reflects Chef Cheung’s thoughtful approach to flavour and balance, drawing from time-honoured recipes and enhanced with premium ingredients. “Each dish on the à la carte menu tells a story of tradition reimagined,” says Chef Cheung. “Guests can expect comforting yet elevated flavours—such as the nourishing double-boiled supreme fish maw soup with morel mushroom and American ginseng, delicately steamed abalone with glass noodles and garlic sauce, wok-fried pork belly with aged black olive in vinegar sauce, chicken with scallion and fermented black bean in clay pot, and our irresistibly crispy deep-fried eggplant with garlic. It’s about honouring the classics while introducing something distinctly fresh.”

A New Chapter at Yu Ting Yuan

Set amid floor-to-ceiling windows that frame a tranquil reflection pond, Yu Ting Yuan is more than a restaurant—it’s a destination. Guests can watch the chefs in action, from the crackling of Peking duck to the precision of hand-folded dumplings. The refined interiors—dark wood, rich golds, and subtle lighting—create a serene space for celebration or quiet indulgence.

Now, with an all-new menu and renewed vision, the restaurant invites guests and first-time visitors alike to return and experience something entirely fresh, yet rooted in the timeless traditions of Cantonese cuisine.

The new menus are now available daily for lunch and dinner. For reservations, call +66 (0)2-032-0885 or click here.

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