Located on the 22nd floor of the Crowne Plaza in Silom, Xian Tan Di is a favorite haunt for people who enjoy Cantonese cuisine. The restaurant flourishes under the ample talents of Chef Lam Kok Weng who has headed up the kitchen since before the hotel was re-branded in 2010. Chef Lam has gained local fame since he competed in Iron Chef Thailand, and won two times. His winning mix of modern and classic Cantonese cooking techniques appeal to most anyone. The menu features a distinct array of traditional Chinese delicacies, with several signature options that are a bit more contemporary with a definite fusion flair.
Open daily for lunch and dinner, Xian Tian Di has set lunch or the ‘All You Can Eat Dim Sum” lunch 7days a week. Priced under $30.00USD (900Baht) ++per person it’s a real bargain and a great way to try a large variety of options. But if you really want to have the best experience possible, I suggest ordering ala carte. The menu is set up so that you can order three portion sizes (small, medium, large) so that the dishes can be enjoyed individually, or in larger or smaller groups. The dim sum portions are quite large, and most single portions are big enough to be cut in half and shared by two. On my visit Hokkaido scallops were in season and the Shrimp, Pork & Scallop Shu Mai is superior. Another memorable dim sum option is the Steamed Shrimp w/ Seafood Sauce which is very reminiscent of traditional Thai flavors. The Steamed Minced Shrimp & Crab Leg in Curry Sauce is another fusion dim sum which has distinctive Indian flavors. For a rice dish I highly recommend the Fried Rice w/ Dried Grouper, Crabmeat, Conpoy & Gingko Nuts in X.O. Chili Sauce served in steamed pumpkin for dramatic flair. It’s a heady combination of stimulating flavors and textures that is thoroughly satisfying. One of my favorites is the Pan Fried ‘Chef Lam’ Homemade Bean Curd w/ Spinach in X.O. Sauce. This silky tofu is simply divine and keeps you coming back for more. The Deep Fried Pork Spare Ribs w/ Special Sauce is another treat as the meat is very tender and the sweet sauce is a brilliant match. The “must try” dish without a doubt is their famous Peking Duck which is served two ways. It features nice crispy skin and super juicy meat, and is carved tableside so you can literally hear the skin crackling as it is sliced up and served with homemade pancakes, cucumber, onion and thick and sticky hoisin sauce. You can then opt to have the delicate meat prepared several ways and we recommend having it stir fried with green peppercorns.
I also recommend the Pan Fried Chive & Shrimp Dumpling which is very nice with the dark soya and homemade Hong Kong Style Chili Paste. Another signature dish is the Deep Fried Prawns w/Wasabi Dressing & Mango. The prawns are enormous and remain slightly crunchy in the creamy sauce. It is a bit sweet, but the wasabi helps balance it out. If you crave beef try the Sautéed Australian Wagyu Beef Tenderloin w/ Black Pepper Sauce. The meat is very tender and the sauce is not too sweet. For dessert opt for the Crispy Pancake Stuffed w/ Red Bean & Date Paste and the refreshingly cool Chilled Cream of Mango w/ Sago, Coconut & Pomello. The hearty portions and generosity of spirit and hospitality make Xian Tan Di a first choice for comfortable and casual Chinese dining.
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Crowne Plaza Bangkok Lumpini Park
Rama IV Road, Bangkok Thailand 1050087
Tel: +66 (0)2 632 9001 # 4156
Fax: +66 (0)2 629 9011
MRT: Lumpini Station
BTS: Phloen Chit