Royal Kitchen

SETTING

Parking can be difficult to find for standalone restaurants along the Thonglor strip, so it is fortunate Royal Kitchen has its own parking area right underneath. The decor is simple and clean, with private rooms further in.

FOOD

Dim sums served for lunch are delicious, such as steamed fresh shrimp dumplings of siu mai and harkao. The a la carte menu is extensive, divided into hors d’oeuvre, shark’s fin, abalone, sea slug, fish, crab, lobster, prawn, chicken/duck/ goose, beef, pigeon, vegetable, soup, rice, noodles and desserts. Fish can be cooked in different ways such as steamed in soysauce, chilli sauce, prune sauce, preserved bean sauce or garlic; deep-fried with garlic or soysauce and more. Orders come in different sizes of small, medium and large, and even per person. Barbequed pork and duck is a delicious combination dish with chunky and succulent pieces that are most tender. Barbequed suckling pig and peking duck are both popular dishes here, and good for large parties. Desserts are eclectic including snow frog gelatin and snow fungus in crystal sugar, various bird’s nest preparations and sesame seed dumplings in ginger sauce. Royal Kitchen serves congee for late night diners.

WINES

Wines come from France, America, Italy, Australia, Thailand, Germany and Chile, ranging from 300 baht to 10,600 baht per bottle.

SERVICE

Staff is courteous, friendly and ready to offer helpful and quick service.

PRICE

Two can dine well for about 1,800 baht, without wine.

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