The story
On the 19th floor of the Rosewood Bangkok, Nan Bei presents an exploration of Chinese regional cuisines, drawing from the traditions of Canton, Sichuan, and Hunan. The kitchen, led by Beijing-born Executive Chef Matthew Geng, approaches these classic styles with a focus on refined techniques and respect for raw ingredients. Chef Geng brings more than 27 years of experience in five-star establishments across China to his craft, dedicated to delivering authentic Chinese cuisine with contemporary interpretations.
The setting is stylish art deco, a nod to deep-rooted Chinese traditions that complements the menu’s sophistication. Diners can choose from à la carte options, dim sum set lunches, and family-style menus, all designed to showcase the breadth of Chinese cooking. The restaurant’s commitment to quality and authenticity has earned it a place in the Michelin guide, a recognition that underscores its standing in Bangkok’s vibrant dining scene.
Whether you are drawn to the fiery notes of Sichuan or the delicate flavors of Cantonese dim sum, Nan Bei offers a deliberate, well-executed take on Chinese cuisine in an elevated, urban setting.
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