Bangkok, Thailand, August 15, 2025 / TRAVELINDEX / Nearly a year after its highly anticipated opening in September 2024, K by Vicky Cheng continues to set the standard for Chinese cuisine in Bangkok with the presentation of its latest menu highlights. Located on the 56th floor of the Empire Hotel in the heart of the city, the restaurant gives traditional Chinese flavors a modern twist under the culinary direction of Michelin-starred chef Vicky Cheng.

As part of the ever-evolving "Harvest of Kilin" concept, the new dishes on the menu reflect the same philosophy that defines K by Vicky Cheng: the balance between tradition and innovation, precision and emotion. While the menu offers a number of exciting new creations, these six outstanding dishes exemplify the culinary direction and continuous development of the restaurant.

The new dishes include, among others:

  • Dried abalone with black pepper – A delicate yet indulgent reinterpretation of a dim sum classic, consisting of golden yellow, flaky dough enclosing tender, umami-rich abalone.
  • Fried Mui Choy and Pork Dumplings – A savory-sweet combination of pickled Mui Choy and succulent pork, pan-fried for a crispy texture and intense flavor.
  • Hot and sour fish bladder soup with crab meat – Refined with live crab meat and fresh, high-quality fish bladders, this sophisticated version of a popular classic impresses with its depth, spice and warmth.
  • Stir-fried kale with Chinese sausage – This dish celebrates simplicity and wok flavor, combining crisp kale with the rich, savory notes of Chinese sausage to create a comforting and vibrant side dish.
  • Steamed mantis shrimp with sticky rice wrapped in a lotus leaf – A luxurious yet uncomplicated dish showcasing Thailand's finest locally caught mantis shrimp, prized for their size and quality. Perfectly steamed with sticky rice and wrapped in a lotus leaf, the result is aromatic, tender, and satisfying – without ever feeling heavy.
  • Double-cooked bird's nest with chilled coconut soup – this modern interpretation of a traditional Chinese delicacy is both nutritious and refreshing, providing a light yet enjoyable end to the meal.

    • “Our new dishes are based on traditions, but have been reinterpreted for today’s guests,” said Chef Wilson Lam. “Each dish is carefully prepared with the best available ingredients – be it fresh seafood or the exceptional local produce of Thailand.”

    Against the impressive backdrop of Bangkok's skyline, K by Vicky Cheng continues to set new standards for Chinese cuisine in Thailand. The warm, burgundy interior, carefully selected Chinese artwork, and modern design reflect the restaurant's culinary philosophy: bold, elegant, and deeply rooted in cultural heritage.

    Whether regular customers or first-time visitors, guests can expect a journey through modern Chinese cuisine that surprises, comforts and delights.

    The restaurant K by Vicky Cheng is open for lunch (11:30 am – 2:30 pm) and dinner (5:30 pm – 10:30 pm) and is easily accessible via the BTS Skytrain Station Chong Nonsi, Exit 5.