Consistency is part of Chef Man’s DNA, which has a smattering of locations across the city. Each branch offers a tempting array of dim sum dishes like airy baked snow buns with barbecued pork, har gow bursting with plump shrimp, and sweet buns exploding with molten custard, as well fresh seafood dishes and a Peking duck made with a special mango glaze. The restaurants all have a touch of flair, courtesy of crystals dangling from the ceiling and modern Chinese art.

At this classy downtown restaurant, there’s an opening for elegant dim sum and Cantonese dishes. As you’d expect from a restaurant with the dish in its name (Fei Ya means “flying duck” in Chinese), the Peking duck here deserves all of your attention. Air-dried for a few days and then smoked in lychee wood, the bird is carved tableside into thin slices of crisp, glazed skin and succulent meat with great ceremony.

There are more than 10 Hong Bao outlets all over Bangkok, and each one follows the same format: an exhaustive menu of consistently well-made Chinese dishes, well-lit spaces with a touch of elegance, and plenty of seating. Feast on a seemingly endless array of steamed or deep-fried dim sum, creamy salted egg buns, and crispy roasted pork and Peking duck that are fatty bliss.

At Liu, premium ingredients find new purpose in classic Cantonese dishes. Start your meal with the gloriously crispy fried taro puff and soft shell crab in salted egg yolk to best appreciate the delicacy of Chef Andy Fung’s creations. Then follow them up with the roasted duck with truffle sauce, which expresses a lesson in confident simplicity and showcases the earthy flavors of the meat. The abalone clay pot is also a winner for and is done just right.

This buzzy restaurant at Swissotel Hotel is always bustling with activity, with diners piling plates high with bite-sized goodness from the dim sum buffet. Measure out your meal in stacks of bamboo baskets as you go through endless servings of roasted pork belly, custard-filled buns, crispy turnip cake, and fried noodles. Elevated versions of these classic dim sum bites, such as shrimp dumplings with gold leaf and Peking duck, are available on the weekend.

While this first-rate Chinese restaurant at the JW Marriott specializes in Cantonese and Sichuanese fare, it does have a little of everything: dim sum, wok fried meats, noodles, and several abalone presentations. Don’t miss the Peking duck, where crisp squares of burnished duck skin, thin flour pancakes, a sweet and salty bean sauce, and crunchy cucumber slivers are served ready for rolling up and devouring.

An import from Singapore, this restaurant mini-chain has a lovely mix of regional Chinese dishes, as well as classic dim sum and bites with creative twists. The squid with creamy salted egg yolk sis a must to start, as is the tea-smoked duck. Traditionalists should make sure to order a round of steamed prawn dumplings and the scrumptious radish cake with X.O. sauce. This is also the place test your limits with fiery Sichuanese dishes such as the mala chicken.

A riverside spot that’s on the finer end of the spectrum, The Peninsula’s Chinese dining room is illuminated by natural sunlight glow and rimmed with leafy greenery. Bamboo steamers rule during lunchtime, with each lid opening up to reveal stuffed and bundled one-bite dim sum wonders such as crab roe-crowned siu mai and crispy shrimp wrapped in delicate rice noodles. Come dinner, the menu take classic Cantonese dishes and thrusts them into the modern age, hence signatures like minced Wagyu beef with orzo pasta and X.O. sauce, and snow fish fillet with quinoa.

Count your blessings at Nan Bei, the Rosewood Bangkok’s stylish, sophisticated, and unique fine-dining Chinese restaurant. Dishes are expertly executed with quality ingredients and finesse, including honey-glazed prawns, abalone siu mai, and hand-pulled noodles with Wagyu beef broth. But it’s the Peking duck and suckling pig that will keep you coming back, both served with crispy and crackly skin with moist undersides.

One of the finest Chinese restaurants in downtown Bangkok, you’ll be wowed by Pagoda’s dramatic black and red walls, intricately carved wooden furniture, and delicate decor. Put in an order for their Peking duck—served in three delightful ways—or spread your wings and try one of the modern Cantonese specialties, from fried rice with minced Wagyu beef and foie gras to a black chicken soup with pink rose and wolf berries. A range of delectable dim sum, meticulously handcrafted with premium ingredients, is available for lunch.

The Shangri-La Hotel’s institutional Chinese restaurant remains a gold standard for tantalizing dim sum bites (the crispy Thai mango and prawn spring rolls ia must) and Cantonese fare in Bangkok and for good reason. You really can’t go wrong with anything on the menu, from chef-recommended scallops with truffles and asparagus to the all-time favorite oatmeal prawns with salted egg. Even the desserts—from the egg tarts to the chilled sago with cantaloupe cream—though simple, are above par.

Carlton Hotel’s flagship restaurant blends classic flavors with a modern touch to come up with bites of exceptional flavors and textural contrasts. Put your chopstick skills to the test and dig into classics such as Australian beef tenderloin with black pepper sauce, crispy beancurd and prawn rice roll, and a gorgeously glazed Peking duck with crunchy skin that’s completely rendered off the fat and meat.

This stunning rooftop space feels moodily modern, with lots of dark tones, gleaming brass details, and cascading light fixtures. The menu, however, keeps to classic Shanghainese and Cantonese fare. You’ll find favorites such as xiao long bao and shrimp balls with scallops on the dim sum menu, and Phuket lobster with noodles and either Thai- or Hong Kong style Peking duck among the sharing plates. Mesmerizing views of Bangkok’s skyline come complimentary, and make Yao perfect for group celebrations or a romantic rendezvous.

This riverfront location is stunning, conveying stately confidence with soaring ceilings, gorgeous table settings, and Cantonese dishes that are worthy of the highest culinary craftmanship. While the Peking duck—its skin served perfectly lacquered and crispy, and its minced meat served in a dainty lettuce cup—rules the roost at this award-winning Chinese restaurant, a selection of killer dishes are also worth sampling, including the golden lobster spring roll and the crispy pork in sweet and sour pork.