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Edith Tai's Silver Palace, in newer and larger quarters, is still one of Bangkok's best and most attractive Cantonese restaurants. Its warm, elegant dining room is furnished with lovely Chinese bentwood chairs. The basic menu is diverse and imaginative, with exotic seasonal specials changing often. Try the drunken prawns (marinated live in wine and steamed at your table) and the fabulous Peking duck. Other favorites include braised duck with eight-jewel (vegetables and condiments) rice, whole roast pig, and tender fried duck in steamed ginger. Some complex dishes, such as the superb Peking duck, and some shark's fin specialties, require advance notice. Lunchtime dim sum is highly recommended for a tasty light meal. Over the last two decades, Silver Palace Restaurant has established itself as Bangkok's leader in fine Chinese cuisine. It has got the ability to prepare good food using fresh and high quality ingredients, and combining them with friendly, courteous and efficient service, to create a delightful experience for the guests. With this simple formula, the restaurant won numerous awards including the Grand Siam Award for Chinese food from American Express, Certificate of Appreciation from the prestigious Chaine des Rotisseurs and Thailand Tattler.
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