Bangkok, Thailand, August 8, 2025 – Almost one year since its much-anticipated opening in September 2024, K by Vicky Cheng continues to elevate the Chinese dining experience in Bangkok with the unveiling of its latest menu highlights. Located on the 56th floor of The Empire in the heart of the city, the restaurant brings a contemporary edge to traditional Chinese flavors under the culinary vision of Michelin-starred chef Vicky Cheng.
As part of the evolving “Harvest of Kilin” concept, the new menu additions reflect the same philosophy that defines K by Vicky Cheng: a balance of heritage and innovation, precision and emotion. While the full menu includes a number of exciting new creations, these six standout dishes exemplify the restaurant’s culinary direction and continued evolution.
Highlighted New Dishes Include:
· Black Pepper Dried Abalone Puff – A delicate yet indulgent reinterpretation of a dim sum classic, featuring golden, flaky pastry encasing tender, umami-rich abalone.
· Pan-fried Mui Choy and Pork Dumpling – A savory-sweet combination of preserved mui choy and juicy pork, pan-seared for crisp texture and deep flavor.
· Hot and Sour Fish Maw Soup with Crab Meat – Elevated with live crab meat and fresh, high-quality fish maw, this refined version of a comfort staple is layered with depth, tang, and warmth.
· Stir-fried Kale with Chinese Sausage – A celebration of simplicity and wok hei, this dish pairs crisp kale with the rich, savory notes of Chinese sausage for a comforting and vibrant side.
· Steamed Mantis Shrimp Glutinous Rice in Lotus Leaf – A luxurious yet approachable dish that showcases Thailand’s finest, locally sourced mantis shrimp, prized for their size and quality. Steamed to perfection with glutinous rice and wrapped in lotus leaf, the result is aromatic, tender, and satisfying—without ever feeling too heavy.
· Double Boiled Bird’s Nest with Chilled Coconut Soup – A modern take on a traditional Chinese delicacy, this dessert is both nourishing and refreshing, offering a light yet indulgent end to the meal.
As part of the evolving “Harvest of Kilin” concept, the new menu additions reflect the same philosophy that defines K by Vicky Cheng: a balance of heritage and innovation, precision and emotion. While the full menu includes a number of exciting new creations, these six standout dishes exemplify the restaurant’s culinary direction and continued evolution.
Highlighted New Dishes Include:
· Black Pepper Dried Abalone Puff – A delicate yet indulgent reinterpretation of a dim sum classic, featuring golden, flaky pastry encasing tender, umami-rich abalone.
· Pan-fried Mui Choy and Pork Dumpling – A savory-sweet combination of preserved mui choy and juicy pork, pan-seared for crisp texture and deep flavor.
· Hot and Sour Fish Maw Soup with Crab Meat – Elevated with live crab meat and fresh, high-quality fish maw, this refined version of a comfort staple is layered with depth, tang, and warmth.
· Stir-fried Kale with Chinese Sausage – A celebration of simplicity and wok hei, this dish pairs crisp kale with the rich, savory notes of Chinese sausage for a comforting and vibrant side.
· Steamed Mantis Shrimp Glutinous Rice in Lotus Leaf – A luxurious yet approachable dish that showcases Thailand’s finest, locally sourced mantis shrimp, prized for their size and quality. Steamed to perfection with glutinous rice and wrapped in lotus leaf, the result is aromatic, tender, and satisfying—without ever feeling too heavy.
· Double Boiled Bird’s Nest with Chilled Coconut Soup – A modern take on a traditional Chinese delicacy, this dessert is both nourishing and refreshing, offering a light yet indulgent end to the meal.
“Our new menu items are rooted in tradition but reimagined for today’s diners,” said Head Chef Wilson Lam. “Each dish is thoughtfully crafted with the best ingredients available—whether that means working with live seafood or highlighting the exceptional local produce Thailand has to offer.”
Set against the dramatic backdrop of Bangkok’s skyline, K by Vicky Cheng continues to set a new standard for Chinese gastronomy in Thailand. The restaurant’s warm burgundy interiors, curated Chinese artworks, and contemporary design echo its culinary philosophy: bold, elegant, and deeply connected to heritage.
Whether returning guests or first-time visitors, diners can expect a journey through modern Chinese cuisine that surprises, comforts, and delights.
K by Vicky Cheng is open for lunch (11:30 – 14:30 hrs) and dinner (17:30 – 22:30 hrs), and is easily accessible via Chong Nonsi BTS Skytrain Station, Exit 5.
For more information, please call +66 (0) 2 407 1654, email [email protected], or contact us via these channels:
Website: www.kbyvickycheng.com
Facebook: www.facebook.com/kbyvickycheng
Instagram: www.instagram.com/kbyvickycheng
Line Account: @kbyvickycheng
Set against the dramatic backdrop of Bangkok’s skyline, K by Vicky Cheng continues to set a new standard for Chinese gastronomy in Thailand. The restaurant’s warm burgundy interiors, curated Chinese artworks, and contemporary design echo its culinary philosophy: bold, elegant, and deeply connected to heritage.
Whether returning guests or first-time visitors, diners can expect a journey through modern Chinese cuisine that surprises, comforts, and delights.
K by Vicky Cheng is open for lunch (11:30 – 14:30 hrs) and dinner (17:30 – 22:30 hrs), and is easily accessible via Chong Nonsi BTS Skytrain Station, Exit 5.
For more information, please call +66 (0) 2 407 1654, email [email protected], or contact us via these channels:
Website: www.kbyvickycheng.com
Facebook: www.facebook.com/kbyvickycheng
Instagram: www.instagram.com/kbyvickycheng
Line Account: @kbyvickycheng
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