Marco Polo

SETTING

A very well-established restaurant at the Montien Hotel, it has recently been made over to present a new, fresh face. Red predominates to show the Chinese heritage, and the heavily starched tablecloths elevate the restaurant towards fine dining.

FOOD

The cuisine is an interesting mix of Sichuan and Shanghai styles and the menu has just over 60 items, including desserts. The chef in charge of the Marco Polo kitchen for some years now previously lived and worked in Hong Kong, and still makes trips back to see what the latest directions are as regards the varied Chinese styles. Most of the menu selections are offered in small-medium-large portions and the service staff will advise on size, relative to the number in your party. You will not be disappointed in your choices. A good starter is delightful green spinach soup with crab meat, served hot to the table. Shrimp spring rolls Hong Kong style is crammed with shrimps and quite wonderful, and steamed snow fish in soysauce offers fresh, delightful fish. Double-boiled swallow’s nest with gingko nuts is a very Chinese finale.

WINES

A small selection only, with the old world predominating, and with most choices around 2,000 baht. A Nuit St Georges Louis Jadot (vintage not stated) is the top at 6,000 baht.

SERVICE

Smiling young ladies, dressed in matching cheongsams, perform their duties quietly and unobtrusively.

PRICE

A multi-course Chinese meal for two is around 1,600 baht, without wine.

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