The Red Rose Restaurant beguiles patrons with the mystique and glamour of Old Shanghai. Featuring a 'Modern Chinese' menu, the restaurant puts a contemporary twist on classic dishes. Clean, lively flavours and small plate servings date back to the culinary traditions of the Qing Dynasty, when royal kitchens elevated Chinese cuisine's slow, and refined techniques. The chef's rendition of classic Peking Duck shouldn't be missed; the airy half moon pastry shells filled with perfectly crisp skin and succulent poultry takes over a day to prepare and is reputed as the best in Bangkok. A heady roster of rare Chinese whiskeys and plum wines, along with the bar's signature bamboo and citrus laced cocktails, wets the appetite and complements the menu. The polished, art deco dining room and jazz-filled lounge is smart and swish - an ideal dining spot in the heart of Bangkok's historic Chinatown.
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