The Mayflower, The Ultimate Oriental Experience

For 34 years since its first opening in 1983, The Mayflower Chinese Restaurant at Dusit Thani Bangkok, the 5-star hotel in the heart of Thailand’s capital which is as popular among foreigners as it is among Thais, has maintained its high standard of excellence and offered discerning diners an ultimate oriental experience, with exquisite Cantonese specialties and a variety of scrumptious dim sum selections in an ambience of casual luxury.

Perfect Blends of Both Worlds

Offering a rendition of European design subtly combined with Chinese décor such as Chinese porcelain vases and traditional Chinese paintings, the interior exemplifies a perfect blend of East and West. The gold shades of the wall are beautifully contrasted with purple tones of the carpet, creating a solid, refined and elegant atmosphere in this 120-seat dining area. Each table comes with a rotating wheel, typically found in a Chinese restaurant, to help in distributing food. There are six opulently appointed private rooms available for intimate family gatherings or business entertainment.

Cantonese Dim Sum Feast

In the hands of Chef Chumpa Thaineaw, Chef De Cuisine of the restaurant, diners will definitely get the rewards their palates truly deserve. An impressive introduction to the restaurant’s dim sum menu is the pan-fried dumpling filled with Chinese chive, a great healthy treat to start a meal. This is followed by the mouth-watering tofu skin wrapped in seaweed, which is tasty and flavorsome, and the adorable fried hedgehog buns with a gooey filling of custard and salted egg cream, exhibiting a combination of sweet and savory.

For the neatly folded, steamed dumplings, go for the simply delicious minced shrimp dumpling and continue with the scallop dumpling, in which the tender piece of scallop sits on top of the dumpling. There is also a selection of steamed items, such as the shrimp in flat rice noodle roll bathed in dark sauce, and the shrimp wrapped with seaweed steamed in velvety sauce. A highly-recommended dish, however, is the xiao long bao, a classic steamed soup dumpling filled with foie gras and consommé.

Recipe from The Mainland China

Among the numerous authentic Cantonese choices from the restaurant’s à la carte menu, do not fail to try the Drunken Chicken, a cold dish of steamed chicken marinated in Chinese rice wine. The chicken is soft and tender yet slightly firm with a rich, deep flavor and a whiff of alcohol. It also provides a perfect combination with the Pumpkin Julienne Coated with Golden Egg Yolk, an hors d’oeuvres of pumpkin cut into thin strips, coated with salted egg batter, and deep-fried until they turn golden brown, offering a flavorful coating without being too greasy.

The indulgent delicacy, Mayflower Soup, is surprisingly nutritious, consisting of many fine ingredients, including abalone, fish maw, shrimp ball with spinach, and baby cabbage, in a smooth, silky pumpkin broth.

A slightly more delicate option is the Crystal Prawn with Spicy Sauce. Here, huge chucks of bouncy prawns are beautifully plated with the spicy sauce, made with petite pieces of carrot, onion, tomato, and spring onion, poured over them, and garnished with coriander leaves. Meanwhile, one of the most classic Cantonese dishes, Deep-fried Live Sand Goby with Light Soya Sauce, is crispy on the outside and tender on the inside, enhanced with the sweet and umami taste of soy sauce, along with a strong effect of ginger and spring onion.

A Chinese restaurant without Peking duck seems incomplete. At The Mayflower, the prestigious Barbecued Peking Duck—skillfully crafted to perfection by the restaurant talented chef—is packed with a symphony of flavors and textures, with crispy, amber-colored skin, spring onion, cucumber, and sweet bean sauce wrapped in the steamed pancake on a caquelon.

The Sweetest Treats

Nothing is sweeter that a sweet ending to the meal. Try the Crispy Pancake stuffed with Chinese Prunes, an amazing dessert with unexpectedly awesome sweet and salty combos. For a more refreshing treat, the Mango Pudding is worth a shot. It is served cold with a sweet and sour pudding topped with fresh milk and garnished with chocolate, lending a touch of sweetness with a tart flavor of the mango.

Capture the ultimate oriental experience with an all-encompassing variety of Cantonese specialties and dim sum selections for Chinese palates by Chef Chumpa Thaineaw and his team, along with a luxurious casual atmosphere and a 6-star service from the restaurant’s attentive staff at The Mayflower, one of Bangkok’s leading Chinese restaurants.

The Mayflower

The Ultimate Oriental Experience

Dusit Thani Bangkok

GALLERY

Direct contact call 02 200 9000