Yu Ting Yuan introduces traditional Cantonese cuisine in a fashionable setting conceived by Jean-Michel Gathy of design consultant firm Denniston. Clearly the hotel’s signature restaurant, the space charmingly exhibits traces of classic Chinese architecture expressed with a tastefully dramatic modern flair through ornate lighting fixtures and contemporary artworks. On one side, floor-to-ceiling windows provide a picturesque backdrop of a lush indoor garden and glimmering pond that is sunlit by day and artfully illuminated at night. Waiting staff dressed in stylish uniforms designed by fashion house Ek Thongprasert complete the picture.
Head chef Qiu Xiaogui leads a team of four Chinese culinary specialists supported by local talent. 
The restaurant was designed by Jean-Michel Gathy to showcase classic Chinese style expressed with a tastefully dramatic modern flair
In the kitchen head chef Qiu Xiaogui and his experienced team of four Chinese culinary specialists lead an impressive roster of locally drawn talent. The five chefs have been working together for more than eight years, each with their own specialty: Liu Guokun for the Chinese barbecue, Wang Yucheng the dim sum, Li Bude the wok and Ma Xinbin the chops. “Cantonese cuisine is all about the details and finesse—techniques that take years to master,” shares Xiaogui. “With origins in the southeast of China, particularly its coastal regions, seafood is naturally prominent while braising, the double-boiling of soups and roasting are common cooking methods. Flavours are more balanced and refined compared to the other regions of China because the goal is to preserve the food’s original taste. Less oil and dairy products are used, resulting in cleaner, more wholesome dishes.”
