The dim sum classic executed with precision: whole shrimp and bamboo shoot pieces enclosed in delicate rice paper that turns translucent when steamed. Yu Her Bao sources premium shrimp from Thai fishing communities and handwraps each dumpling in-house. The wrapper texture is silky without tearing, and the shrimp taste fresh and briny.
Tips from diners
During buffet service, server staff bring trolleys every 15-20 minutes. Flag them early in your meal—fresh dumplings have that just-steamed sheen.
The wrappers here are thinner than standard dim sum—a sign of hand-crafted execution. Appreciate the delicacy rather than tearing them immediately.
A modern dim sum invention: a fluffy steamed bun containing a smooth salted egg custard center that oozes when the bun is broken open. The salted egg provides richness and a touch of brine, contrasting with the bun's sweetness. The 'lava' presentation—the flowing yolk—is the main appeal, and Yu Her Bao executes it consistently.
Tips from diners
Break open the bun directly over your plate in good light to capture the flowing yolk. This is designed to be photographed.
This is the only salted egg dim sum item on the menu. Order it immediately if you see it on the buffet trolley—it sells out fastest.
A fusion twist: wontons filled with shrimp and pork, served in a cold Sichuan chili oil with Sichuan peppercorns providing that distinctive numbing sensation (málà). The wontons are folded by hand and the skin is thinner than Cantonese wontons. The chili oil is fragrant with star anise and ginger. Reviewers note this as a standout for breaking up the monotony of steamed dim sum.
Tips from diners
The numbing sensation hits your mouth after the first bite. Don't panic—it's designed that way. Some find it pleasant, others not. Try one before ordering multiple.
If you're sensitive to chili heat or numbness, request the wontons without the chili oil. The dumpling itself is mild.
A warming soup course offered during dim sum service: a tangy, slightly spicy broth infused with dried seafood stock, containing plump shrimp, scallops, shiitake mushrooms, and finished with a splash of chili oil and white pepper. The soup is designed to cleanse the palate between dim sum courses. The tang comes from rice vinegar, and the heat comes from white pepper—not overwhelming but noticeable.
Tips from diners
Order this midway through your buffet session when you've had 4-5 dim sum items. The acidity resets your taste buds for the remaining items.
Ask staff to reduce white pepper if you're sensitive to heat. The soup is designed to warm, not burn.
A vegetarian specialty: tender bamboo pith (a delicate ingredient rarely seen outside Cantonese restaurants) tossed lightly with a sauce made from dried shiitake mushroom stock, soy, and sesame oil. The bamboo pith has an almost custard-like texture when cooked properly. This is a refined, subtle dish—no heavy spices, just layered umami.
Tips from diners
This is one of the few vegetarian hot dishes worth seeking out. Most dim sum is protein-heavy; this is a nice break.
Bamboo pith is an acquired texture—somewhere between noodle and custard. Try it once to decide if it appeals to you before ordering a second round.
Yu Her Bao reimagines Cantonese cuisine with modern flair and Sichuan influences, nestled in Mercure Bangkok Surawong. Inspired by jade traditions and Chinese craftsmanship, the restaurant showcases handcrafted dim sum prepared with premium Thai ingredients—every dumpling is made fresh in-house. The all-day buffet (12 PM-10 PM, 699 THB per person) represents Bangkok's most accessible Michelin-equivalent dim sum experience, with unlimited steamed and handcrafted specialties plus free-flow tea.
699 THB per person (all-day, 12 PM-10 PM) includes unlimited dim sum, free-flow Chinese tea, Chrysanthemum tea, and water. This is 50% cheaper than Shang Palace with comparable quality.
Arrive between 12:15-12:45 PM for the best trolley rotation. After 1 PM, service slows. Dinner (6-7 PM) offers fresh prep with smaller crowds than lunch.
Located in Mercure Bangkok Surawong, the hotel setting is less formal than Shangri-La. Request a table near the window for Surawong Road views, though the restaurant itself is quieter.
Server staff speak English and can explain any dim sum item. The menu is available in English. Don't hesitate to ask about unfamiliar items.
Page last updated: