East Meets Riverside: Experience Michelin-Recognised Cantonese Mastery at Millennium Hilton Bangkok
From 27 February to 1 March 2026, Millennium Hilton Bangkok invites you to “East Meets Riverside”, a three-day culinary residency featuring Executive Chef Jacky Cui (Cui Zhiquan).
Flying in from the acclaimed Yun Pavilion at Conrad Guangzhou—recipient of the Michelin Plate for three consecutive years (2019–2021)—Chef Cui brings over two decades of wok mastery to FLOW restaurant.
Guests will have the rare opportunity to savour his legendary Yun Pavilion Crispy Chicken. Prepared with free-range chicken and air-dried for 20 hours to achieve a glass-like crisp skin, this dish perfectly balances traditional technique with modern finesse.
The Culinary Experience
1. The Dinner: Cantonese Excellence Meets Riverfront SeafoodElevate your weekend evening with a fusion of FLOW’s famous international seafood buffet and Chef Cui’s exclusive Cantonese station.
Menu Highlights:
- Chef Cui’s Station: Authentic wok-fried Cantonese specialities.
- Carving Station: Black Angus Tomahawk and Pancetta Roast served with peppercorn, chimichurri, and Béarnaise sauces.
- Western & Grill: Seafood Paella, Roasted Vegetables, and rich Truffle Mash Potato.
Date: Friday, 27 February – Saturday, 28 February 2026 (6:00 pm – 10:00 pm)
Entertainment: Guzheng
- Round 1 6.30 pm – 7.00 pm.
- Round 2 7.30 pm – 8.00 pm.
- Round 3 8.30 pm – 9.00 pm.
Price: THB 2,118 net per person
- (Includes free-flow soft drinks, fruit juice, coffee, and tea)
2. The Masterclass: Secrets of the Dim Sum Masters Step behind the scenes in an intimate workshop. Learn to craft the perfect Hong Kong-style Shrimp Dumpling, Lotus Leaf Glutinous Rice Chicken, Ginger Milk Curd, and Vegetable Spring Rolls.
Date: Saturday, 28 February 2026 (2:00 pm – 4:00 pm)
Entertainment: Guzheng
Price: THB 888++ per person
3. The Grand Finale: Sundaylicious Brunch (Guest Chef Edition) Bangkok’s most lavish Sunday brunch reaches new heights. Chef Cui’s Cantonese masterpieces will be served alongside a spectacular array of Western carvery and premium seafood.
Menu Highlights:
The Carvery: A trio of premium roasts featuring Black Angus Tomahawk, classic Beef Wellington, and Lamb Cutlets.
Western Specialties: Seared Snapper in Lemon Beurre Blanc, Slow-Cooked Kurobuta Pork Cheeks in Balsamic Jus, Duck Breast in Cassis Jus, and Chicken Breast in Herb Crust.
Corner Stove: Indulgent Oyster Rockefeller, Mussel Pot, and Truffle Sausage.
Sides: Charred Cauliflower with Whipped Tofu & Caramelised Walnuts and Potato Gratin.
Date: Sunday, 1 March 2026 (12:00 pm – 3:00 pm)
Price: THB 2,884 net per person
(Includes free-flow soft drinks, fruit juice, coffee, and tea)
Children aged 6–11 dine at half price; under 5 dine free.
Book your table now for a delicious start to 2026!
