Bangkok’s dining scene really turned up the heat with EA Rooftop at The Empire where a constellation of culinary stars now call home — think Nobu Bangkok, Le Du Kaan, Sartoria by Paulo Airaudo, and K by Vicky Cheng.
On our latest visit, the spotlight was on Chef Vicky himself who flew in from Hong Kong to debut his new menu. If the name rings a bell, it’s because his culinary empire already includes VEA (1 Michelin star), Wing (No. 11 on The World’s 50 Best 2025 and No. 3 on Asia’s 50 Best), Medora, and more.
Born in Hong Kong and trained in Toronto, Vicky Cheng has forged a culinary language where French finesse dances with the depth of Chinese tradition.
At K, his first overseas restaurant, the menu is designed around the 24 solar terms of the Chinese calendar, spotlighting seasonal peaks in flavor and produce.
Expect creations like the buttery Black Pepper Dried Abalone Puff or the aromatic Steamed Mantis Shrimp Glutinous Rice in Lotus Leaf, alongside crowd-pleasers like K’s Signature Mud Crab. Paired with jaw-dropping skyline views from the 56th floor, dining here feels like stepping into a whole new era of Chinese gastronomy.
After indulging in the feast, we managed to steal a few minutes with the chef himself, asking him to share his personal #RadarList of Bangkok, from the restaurants he believes everyone should try, to the experiences worth carving time for, and the local profiles that inspire him most.
Why Bangkok Should Be on Everyone’s RADARLIST?
“Bangkok is a special place with a lot of beautiful, delicious restaurants, even street food, all types of different cuisines. For me, it has a special place in my heart because my godmother, who I grew up with, is Thai. Also, in Thailand, there’s a lot of Chiu Chow history and roots, so coming here and opening K, we also have a lot of Chiu Chow influence in this restaurant.“
Must-Dine Spots
“I just had the noodles today, actually. I think the name of the restaurant is literally called the Chicken Noodle Shop, and it’s the stall, street food, a little cart outside Ministry of Crab. Super delicious, like chicken noodles with hearty chicken blood and chicken knuckle and the chili vinegar, super good.”
“Many places I like to go to are Nusara, for example. It is a beautiful place with great food. I mean, the list is so long. I love Sorn as well. I can name a lot [laugh]. Oh, but there is one restaurant that I’ve been meaning to go to and haven’t been, which is Potong. Next time in Bangkok, I really want to go.”
Must-Do Activities
“It’s been hotel and K, and hotel and K [laugh]. I do like going to the markets. Last time we went to Chinatown, it was very good. Actually, we saw sugarcane-smoked duck, which is something very classic in Chiu Chow cuisine. I found beautiful quality ones selling in Chinatown that actually inspired me to do the Taro Puff (with Smoked Duck) here.”
Must-Follow Profiles
“Let me say, Chef Ton and May, they have very interesting content all the time [laugh].