March 15 – May 15 3月15日 – 5月15日
Celebrate the arrival of spring at Yu Ting Yuan with a seasonal menu that highlights freshness, balance and refined Cantonese technique. Inspired by the fleeting nature of the season, each dish is crafted with precision and ingredient‑led clarity. Featured this spring is Thai sand goby, delicately steamed to showcase its natural sweetness, enhanced with yellow fungus, fish soy sauce and aged tangerine peel for layered refinement.
- STEAMED 蒸点
- Steamed Tomato, Asparagus and Pork Dumplings
- 番茄芦笋鲜肉饺
- THB 220
- APPETIZER 开胃前菜
- Deep-Fried Spring Rolls with Betel Leaves, Fish Maw and Lobster
- 酥脆泰国蒌叶花胶龙虾卷
- THB 680
- SOUP 汤羹
- Braised Spinach with Thai River Prawn
- 翡翠千丝泰国河虾羹
- THB 880
- ENTRÉES 主菜
- Steamed Thai sand goby with tangerine peel
- 陈皮清蒸泰国笋壳鱼
- THB 280 per 100 G
- Braised Thai frogs’ legs with prawn roe and bamboo shoots
- 虾籽春笋烧泰国田鸡腿
- THB 1,200
Prices are in Thai baht, subject to 10% service charge and applicable government tax.