Whether you like your Chinese food to be served in original, or you keen on a modern twist, China Table served you the best in both styles. Situated on the third floor of Radisson Blu Plaza Bangkok, this well-known Chinese restaurant is unleashing the creative talents of Chef Bruce Hui with an inspired new menu of dishes that breaks through culinary borders and blends Chinese wisdom with new world tastes in a fusion revolution.
Chef Bruce Hui comes from a family of chefs in mainland China. The three generation from his grandfather, father to himself works as chefs de cuisine in China. His childhood was filled with cooking wares and cookbooks, which later inspired him to took a path on a culinary journey.
With almost two decades of experience in a wide range of world-class Chinese kitchen, Chef Bruce developed his unique cooking style by mastering a range of Chinese regional cuisine including Cantonese, Sichuan, as well as the distinctive dishes from his hometown Wuxi in the northern part of China.
“I was born and raised in Wuxi, we fancy over sweet and oiled taste. However, I make it lighter by combine with natural sweet from Cantonese cooking style. Also, a very spicy trick from Sichuan’s herb is another key to kept my dish in a good balance”
As part of his career, Chef Bruce has worked in many major hotels including at five-star properties in China and the Middle East. His unique cooking style is a fusion of contemporary and traditional Chinese to created a wide selection of classic Chinese cuisine presented with an artistic touch to dishes with a decidedly modern twist.
“Modern is not only meat for Western. Most of the customers know Chinese cuisine as a comfort food for family gathering, What I try to propose here at China Table is how Chinese food could be more creative and playful through unique menu features authentic dishes with a decidedly modern twist“ Chef Bruce share with us his passion for driving China Table from Cantonese dim sum house to a contemporary all-day dining place for every generation.
“My idea is to create a playful image for Chinese food for example a crispy spicy taro slice with golden prawn dumpling which basically a crispy deep fried dumpling light up the taste with Thai condiment, a pan fried coconut milk and cuttlefish noodle served in mixed nut sauce is a mixed of Chinese style cuttlefish noodle and Thai curry soup ”
Fame for his ability to combine many different tastes into exquisite, complex flavours, Chef Bruce’s menu holds much interest such as a Foie Gras special collection features the French classic luxurious delicacy in Chinese flavors, and a lengthy selection of authentic, home-style Chinese-Indian dishes.
With a magic touch and an eye for the freshest idea and ingredients, Chef Bruce Hui is a modest but worthy contender for a title of “Bangkok’s Chinese Master Chef”