K by Vicky Cheng

K by Vicky Cheng brings a new chapter of Cantonese fine dining to the top of Empire Tower, Bangkok. Designed in deep burgundy and gold inspired by the mythical qilin, the restaurant feels elegant and quietly powerful. Chef Vicky Cheng, of Hong Kong’s Michelin-starred VEA, blends Cantonese and Teochew roots with French precision. The grilled squid with Sichuan green peppercorn was exceptional — slightly charred outside, tender inside, with a gentle, numbing heat that unfolds slowly. The Wenchang chicken was simple yet perfect: thin skin, tender meat, and ginger-scallion aroma that lingers. Sitting by the window on the 56th floor, I sipped a chilled oolong tea while the Bangkok skyline glowed below. It felt calm, thoughtful, and beautifully balanced — just like the food. A meal here costs about THB 2,000–2,500 per person. Worth every moment.

The food was nice, though it didn’t exceed my expectations. However, the service by Khun Joe and Khun Gig was truly outstanding — they explained every dish very well and took excellent care of us. From the course menu, I especially enjoyed the soup and the roasted pork. Personally, I feel that coming here for the food alone is just okay, but the lunch set with dim sum looks quite interesting.

Amazing experience at EA Rooftop's K by Vicky Chang! Fantastic Chinese food, great set menus, and escorts service. The complimentary mango pudding was A must-try!" Recommend to dining at EA where is the great location, tasty food and good value. Staff must ensure tableware or cutlery are appropriately prepared and complete for each specific meal type, every time.

Fantastic view with nice food. Love their dim sum. Crispy taro is a must. Soy sauce and vinegar are very good, great aroma. However, I found a piece of crab shell, reported it, but service just took it away without even a single word of apologize.

Dining at K by Vicky Cheng was nothing short of extraordinary. From the moment we stepped into the beautifully designed space—elegant, modern, and infused with subtle Chinese artistry—we knew we were in for something special. The panoramic views of Bangkok’s skyline added a magical backdrop to an already luxurious setting. Chef Vicky Cheng’s menu is a masterclass in modern Chinese cuisine. Each dish blends traditional Cantonese and Teochew flavors with refined French techniques. The mud crab with olive leaf and garlic was a standout—bold, aromatic, and surprisingly hands-on. We also loved the char siu and fish maw, which were rich, flavorful, and perfectly balanced. Service was impeccable: warm, attentive, and knowledgeable without being overbearing. The lunch set menu was a great way to sample a variety of dishes, and the presentation was as stunning as the taste. Whether you're a foodie or simply looking to treat yourself, K by Vicky Cheng is a must-visit. It’s not just a meal—it’s an experience.

A quiet and elegant setting as we were the only diners. Service was attentive with frequent plate changes, but the meal pacing was far too rushed. Multiple dishes were delivered to our table in quick succession, resulting in three dishes arriving while we were still on our second course. No napkins were provided until we used our own. The food was a letdown given the hype. Starters were overly salty; the fish maw soup lacked depth. The fried crab, char siu, and squab were delicious, but the seafood fried rice was mediocre. The coconut dessert was excellent. For a meal over 7,000 THB, it didn't feel worthwhile. Perhaps Chef Vicky's true craft is only found at Wing.

“Senses working overtime” is what you will experience before, during, and after a meal at K by Vicky Cheng – a newish eatery in the restaurant network run by Hong Kong Michelin-star chef, Vicky Cheng (VC). Sitting high on the 56th floor of the Empire Building in Bangkok’s Chong Nonsi district, K by VC delivers a fun, surprising, unforgettable, all-sense stimulating dining experience. The K by VC sensory journey begins on the ground floor. Guests are invited to walk through a mysterious passageway to the lift lobby. Like the entrance, the spacious lift catches the eye with its elaborate decorations, a large chair, and splashes of gold paint. From the lift, diners walk into a grand lobby and are welcomed to the dining area and bar, which is long, majestic, and has wall-to-ceiling glass providing panoramic views of the city and the Chao Phraya River. The design, layout, and view are breathtaking. K by VC is a far cry from the 70-baht noodle stalls that are my normal, natural happy places - but changing it up is good for the mind, body, and taste buds. My pulse raced as we walked to a private dining room booked by our kind friends from Manila. This space was equally spectacular from the incredible view of Silom Road, to the massive round table, stunning light fittings, and chichi plates and cutlery. A tasting menu was the order of the day, featuring Chef Cheng’s French-cuisine-inspired takes on classic Cantonese and Thai cuisine dishes. Being brought up on Cantonese food and now living in Bangkok, the menu was right up my alley, and I couldn’t wait to tuck in. As someone who often eats too fast, I had to pace myself because dining at K by VC is a marathon, not a sprint – slow and steady is a must because the vast tasting menu covers a lot of ground and satisfies all taste buds. Just as parents find it hard to pick a favorite child, it was hard to pick a favorite dish, but here are some that were “more favorite” than others. Although it looked like an alien creature on a plate, the Chiu Chow Style Raw Ama Ebi (a deconstructed prawn?) was a showstopper for the visuals alone – I also liked the freshness of the dish. The char siu Iberico was another fave. Char siu is a class-A comfort food for me, and this Iberico pork version was tender, juicy (the right amount of fat), well-seasoned, and marinated. Two slices weren’t enough – I might sell an organ for more of this stuff. “Small in size, but huge in flavor” describes the smoked duck tongue, which also made a deep impression. Grilled squid served over an emerald-green Sichuan pepper sauce was also jaw-dropping. Char-grilled squid paired with a hot’ish, peppery, sweet’ish green sauce is a combo that delivers big time. Like the menu and restaurant layout, the service was top-class. While I didn’t get his name, five stars to our host (a gentleman with a buzzcut haircut) who could not have done more to look after us. He was knowledgeable, amiable, and helped carry leftovers to our cab – what a star! The entire K by VC meal experience was five-star, and I look forward to what’s coming next in his gastronomical adventures.

Food was good but not impressed. Deep fried things were not crispy. Soup was not hot enough. All menu in course was not fresh hot, same like making more than 5 mins before serving. Matching menu course not exciting.