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Monday, January 23, 2012

yumcha @ Fei Ya


Dim-sums for dragons

In just a short two years after its debut, Fei Ya Chinese Restaurant has already earned a reputation for its lychee wood roasted Peking duck and baked beggar chicken in lotus leaf; and its authentic Hong Kong style (not Thai-Chinese) yum-cha (drinking tea, eating dim-sum, bite-sized food in small portions, usually served in a small bamboo steamer basket) is arguably one of the best served in Bangkok. Let's have some dim-sums to start the year of the Golden Dragon.

Cantonese yum-cha lunch ****
Fei Ya Chinese Restaurant
Renaissance Rajprasong Bangkok Hotel
518/8 Ploenchit Road
Pathumwan, Bangkok 10330
Tel.: 02.125.5000
Fei Ya

Open daily : lunch 11:30 am - 2:30 pm, dinner 6 - 10 pm
Pay (a la carte yum-cha for two): around THB 1,500
* weekdays all-you-can-eat dim-sum THB 680++ per person


Stella said...

Look forward to the good food here.
It is good that I tried other dim sum first and save this for later.

Tommy Leung said...

TC you went to yumcha on Lunar New Year's day lor? Look forward to the food photos here.

Nina Tan said...

Kung-hei-fat-choy TC! Very nice dimsum.

Anonymous said...

Nice presentation.

Stella said...

Yes very slide show of the nice dim sum dishes.
This dim sum place for sure is better than those in LA.
Thank you for saving this till later. I can sense if I eat this place first then no more dim sum place to go in BKK(and LA).

in the sea said...

Some of their dim sum are even better than some restaurants in HK. Good that they can keep up the quality for the past half year something.

Mickey Mouse said...

but i read some comments in local forums and blogs claimed that Fei Ya dimsums were too bland and not authentic, hahaha, in term of TH-Chinese or Issan-Chinese style maybe not authentic, but to Hongkongians and real Chinese ppl that speaks Chinese, we just LoL, si-fuk-mouth!

in the sea said...

I think they may refer them to "not salty" and not sweet enough, then we have nothing to say. Not authentic? Are they meaning there is no tomyum har gar or raw Peking duck in wasabi dressing? Or Chili soy sauce on the table first like those other interesting CN restaurants serving style?