Nan Bei, the Art of Reinvented Chinese Cuisine in Bangkok

Rosewood Bangkok: Contemporary Elegance in the Heart of Bangkok

The Rosewood Bangkok rises majestically downtown, in the heart of the business district, within an iconic tower evoking the wai, the traditional Thai greeting gesture. A true architectural feat, this hotel, opened in 2019, offers an intimate and luxurious atmosphere, blending contemporary refinement with local cultural touches. From the entrance, marble, Thai sculptures, and intricate lighting create a palpable magic. The rooms, suites, and "houses" combine elegance and comfort, while the dining offerings captivate with their diversity and quality, from indulgent breakfasts to festive bars. We visited the Rosewood to discover Nan Bei, its high-flavor Chinese restaurant.

The Magic of a Chinese Tale Enhanced by Design

Upon arriving on the 19th floor of the Rosewood Bangkok, a mysterious and poetic atmosphere sets in. Passing through a modern moon gate, we are greeted by a spectacular light installation featuring over 800 flying magpies, each delicately hand-folded in golden metal. Suspended above us in a sea of warm LED lights and surrounded by mirrors creating an infinite effect, these magpies illustrate the legendary story of the Weaver Girl and the Cowherd, two celestial lovers separated by the Milky Way and reunited once a year by a bridge of birds. This monumental work immediately sets the tone for Nan Bei: a place where tradition and imagination blend with avant-garde aesthetics.

Inside, the enchantment continues through a decor designed by AvroKO, blending Art Deco influences, Chinese handcrafted elements, and bold contemporary touches. The sage green and deep blue plaster walls, intricately patterned marble floors, and black leather-padded gateways create a sumptuous and refined setting. Open kitchens reveal stations for Peking duck and wood-fired ovens lined with black tiles, while the furniture, shifting between saffron leather and electric blue, subtly evokes the world of the Weaver Girl. Every detail, from Pomme Chan's watercolor murals to the braided rope lighting fixtures, tells a timeless story while anchoring Nan Bei in a resolutely artistic modernity.

Between Great Classics and Bold Creations

Nan Bei, meaning South and North in Mandarin, celebrates the richness of Chinese cuisine through a refined selection of iconic specialties from both regions. Under the direction of Executive Chef Matthew Geng, originally from Beijing and with over 27 years of experience in China's finest establishments, the restaurant offers a menu that honors culinary traditions while infusing a contemporary touch. Southern seafood, Peking duck prepared using ancestral methods, stews, and steamed creations come together in a menu organized by cooking techniques. Chef Matthew draws inspiration from his childhood memories and culinary travels, offering signature dishes like Braised Chicken with Abalone and Shanxi Lamb inherited from his family, for a gastronomic experience as authentic as it is innovative.

The Nan Bei bar invites you on a bold journey into modern Asian flavors, offering a menu of creative cocktails where tradition and innovation intertwine. Signature cocktails include the Tea Negroni, the Yoghurt Pisco Sour infused with sake and lychee, the Shiitake-Fashioned with whisky, and the My Thai blending rum, tropical fruits, chili, and curry leaves. For spirits enthusiasts, a curated selection of fine whiskies complements the experience. Nan Bei also celebrates the ancient art of Chinese tea with a remarkable collection of green and Oolong teas, bearing witness to centuries of tradition, offering guests the unique chance to pair exceptional cocktails and infusions in a subtle interplay of flavors.

Exploring the Flavors of Southern and Northern China

We began our dinner with cocktails: a Jasmine – Pisco Sour for me, composed of Pisco De Los Andes, yogurt sake, lychee, green apple, and jasmine tea, and a Nan Bei Sunset mocktail for my husband, made with pineapple juice, passion fruit, lime juice, and grapefruit. We then paired our meal with a 2004 mature Pu'Er, with deep, earthy aromas, in keeping with Chinese tradition.

The first dish served was Honey-Glazed BBQ Kurobuta Pork, thick generous slices of Kurobuta pork, renowned for their tenderness and rich flavor, glazed with a shiny, caramelized honey barbecue sauce. The meat, deep red and perfectly lacquered, revealed a subtle balance between sweetness and smoky notes.

We continued with Abalone Rice with truffle and abalone sauce. Presented in elegant ceramic dishware set on a golden saucer, this dish combined fragrant rice imbued with marine flavors with fine slices of abalone coated in a creamy sauce, enhanced by the delicate aroma of truffle. A few slices of fresh vegetables completed this refined tableau. The Spinach Leaves with sesame and rice vinegar sauce then brought a refreshing and soft touch. Carefully stacked and generously topped with a rich and silky sesame sauce sprinkled with white sesame seeds, they offered a harmonious balance between richness and subtle acidity.

Next, we savored the Blue Crab and Black Truffle Xiao Long Bao. These delicately crafted steamed dumplings, each crowned with a touch of black truffle, revealed a fine and flavorful blue crab filling. Presented in a traditional bamboo steamer, they embodied the finesse of Chinese gastronomy.

The Pork and Spring Onion Pot Stickers were a delightful visual and gustatory surprise. Arranged in a circle, connected by a thin golden and crispy lace, these dumplings offered a delicious contrast between their crispy crust and juicy, tender filling. Presented on blue-and-white porcelain reminiscent of traditional paper cutouts, they almost resembled a work of art.

The next dish, Hand-Cut Fresh Noodles with sesame sauce, Chinese vegetables, and peanuts, charmed us with its generosity and richness. The artisanal noodles, coated in a creamy sesame sauce, were accompanied by crunchy green vegetables and a sprinkle of crushed peanuts and sesame seeds, offering a delectable and balanced play of textures.

To conclude this sumptuous dinner, we shared two desserts. First, Sesame Balls with hazelnut and cocoa filling, small crispy bites coated with sesame seeds, enclosing a melting and indulgent cocoa and hazelnut heart. Then, we enjoyed the Mango and Pomelo Tapioca Pearls, served fresh, a light and fruity dessert where the tapioca pearls bathed in a creamy mango sauce punctuated with tangy pomelo bursts, perfect to end the meal on a delicate and refreshing note.

My Opinion

This dinner at Nan Bei was for me an unforgettable experience, carried by the harmony between authentic flavors and bold creativity. Each dish told a story, each detail reflected a deep respect for Chinese tradition enhanced by a contemporary touch. I savored every moment, cradled by the elegance of the place and the finesse of the cuisine, and I will long remember this enchanting interlude. An ideal address for those wishing to discover a refined and contemporary interpretation of great Chinese cuisine.

Practical Information

A big thank you to Nan Bei for the invitation to discover their establishment. Of course, I remain free in my comments in this article!