Our signature Japanese restaurant, led by Michelin Star-trained chef Alvin Chew, redefines Japanese haute fusion with fresh, flavorful creations. Discover a creative menu featuring local and global ingredients, available as à la carte selections, curated tasting menus, and traditional Teishoku Japanese set lunches. Delight in the artistry of our chefs preparing meals at the sushi counter, transforming dining into an extraordinary experience.

Chef Alvin Chew, a Malaysian native, was immersed in Selangor’s rich and diverse culinary traditions throughout his upbringing. He studied culinary arts at the Gold Coast Institute of TAFE in Queensland, Australia, then deepened his expertise at a renowned Italian restaurant. Upon returning to Malaysia as a commis chef at a fine-dining Japanese restaurant, Alvin began his career at Le Cordon Bleu Malaysia, working under Michelin-rated chefs and rising to sous chef. With 14 years of experience, Alvin is committed to continuous learning and growth in his craft, with a strong emphasis on organization, curiosity, and passion.

The restaurant's design evokes an earlier Chinese era, drawing upon the Art Deco style that was popular in Shanghai during the 1920s, but brought up to date with modern artworks and comfort. Plum-coloured wooden doors and cabinets, glass screens inlaid with gold tracery, a marble mosaic floor, and stylish retro lighting combine to bring an air of elegance and intimacy to the restaurant

The food concept of “Modern Authenticity” is the forefront of the menu, in which the chefs respect the heritage of Chinese recipes and traditions and present them for a modern audience. The signature Peking Duck uses only the finest ducks, marinated with Chinese wine, herbs, ginger, sugar and natural red-bean colouring before grilling to produce skin that is exceptionally crispy and thin but succulent, carved into 20 satisfying morsels of exactly the same size. Seasonal ingredients, and the ingenuity of the kitchen, ensure that each visit reveals a different experience. The selection of the choicest Chinese teas is also presented with a ritual based upon tradition. The a la carte menu contains a listing of approximately 40 dishes. Set menus are available. A special set lunch menu combines dim sum, rice, soup and tea, ideal for shopping and business breaks in Bangkok. Most dishes are designed for sharing, in traditional Chinese style. A full selection of world wines is served.

Head chef Cheng Kam Sing is himself Cantonese, from China’s southern province of Guangdong. Growing up as the son of a chef, he showed an early talent and quickly came to love the atmosphere of a working kitchen. For several years he worked in the notoriously demanding kitchens of the top Hong Kong restaurants, and when he moved to Thailand, with his impeccable Cantonese cooking credentials he was immediately in demand by the most established and reputable Chinese restaurants in Bangkok. Under the deft navigation of Chef Kam, The Silk Road has achieved fame amongst Bangkok residents and overseas visitors alike for its delicious Chinese food and dim sum specialties.