Nan Bei, Rosewood Bangkok celebrates its reopening after an extended hiatus, from this June 22, 2022, with a fiery and saucy limited-time menu that showcases authentic Huan flavors with an “A Taste of Hunan” menu, curated by Chef Matthew Geng.
It didn’t take long for Nan Bei, which opened in 2019, located on the 19th floor of Rosewood Hotel Bangkok to shoot to relative local fame by earning a Michelin rating within less than 1 year of operation. “Nan Bei” – meaning “north” and “south” in Mandarin – serves up Executive Chef Matthew Geng’s expanded menu in the restaurant’s stylish indoor and outdoor areas.
We love Nan Bei’s modern antique vibes, mood lighting, stylish decor, and decorative plates which combined ambiance welcomes those across the generations to enjoy Chinese cuisine and also manages to bridge authenticity with sophisticated, modern touches.
Undoubtedly, foodies have been lying in wait for their comeback to which Bangkok Foodies can attest they shan’t be disappointed. “A Taste of Huan” delivers both variety and flavours, among Nan Bei’s classics also available to diners. We did however have our favourites.
Among the six new dishes of “A Taste of Hunan” showcasing the region’s spicy, bold flavors, the delectable Wagyu Beef Tenderloin (1,680THB++) comes as a generous serve of Wagyu Beef with green peppers and chilis was simply sensational. The meat is so tender it delivers a buttery taste and bouncy texture whilst the peppers and chili provide the necessary pop and kick. It’s certainly one to be shared, considering the decadent price tag and taste, and could be reason alone to visit Nan Bei.
Nan Bei’s classic dishes from the‘ Korobuta BBQ Platter’ will surely win over your porky heart. Thais are big pork lovers and crispy pork is like their Kryptonite. The technique of this Crispy Roasted Pork Belly (380 THB++) is absolutely on-point, with layers of pork meat and fat which are juicy but not sickly or oily, whilst the top sheet of crispy skin that cracks between the teeth provides so much satisfaction and oral pleasure.
The other BBQ platter counterpart was equal in excellence, the Honey-Glazed BBQ Kurobuta (380 THB++) pork glistens with its pink-hued honey glaze, and the marbly meat melts on the chew.
Another Pork dish to knock your socks off, simply titled ‘Korobuta Pork Rib’ (680THB++), comes as a complicated mass of piled-high charred-looking black bone, swamp-green coloured pickled cabbage, bright green finger chilis, and deep red Sichuan Peppers. A dish that some could not entirely agree on but was clearly the most fantastical of the bunch.
Not part of Nan Bei’s “A Taste of Hunan” Menu, but the absolute must-try and “see” at Nan Bei is the Peking Duck (1900 THB++). Chef Max Li, master of the Peking Duck, serves up the traditional dish just as they did back in the 14th century Yuan Dynasty. He deftly and poetically carves the duck tableside – and trust me – it’s mesmerising to watch. Get the video camera mode ready!
The duck is thinly sliced and is accompanied by pancakes, granulated sugar, sliced cucumbers, leeks, and sweet bean sauce. To conclude, the remnants of the duck are savored in rich broth or wok-fried with salt and pepper.
I admit to having four of these naughty Peking Duck “pancakes” and was not shy on the portion fillings either. It’s just one of those things you can’t resist, when in “Rome” and hopefully one day, in actual China.
Nan Bei, Rosewood Bangkok: “A Taste of Hunan” Menu available from June 22 until September 30.
For more information or reservations, please call +66 2 080 0080 or email firstname.lastname@example.org. Nan Bei is open Wednesday to Sunday with lunch served from 11:30 a.m. to 2:30 p.m. and dinner from 6 to 10:30 p.m.
Rosewood Bangkok Hotel, 1041, 38 Phloen Chit Rd, Lumphini, Pathum Wan, Bangkok 10330
Hours: Lunch: 11:30am – 14:30pm and Dinner: 6:00pm – 10:30pm
– Wednesday to Sunday
– Monday and Tuesday closed
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