A new restaurant and sky bar has been unveiled at Meliá Pattaya Hotel.
Boasting Gulf of Thailand vistas, design inspired by the intricacies of calligraphy, and a menu showcasing Cantonese and Sichuan cuisine with a health and sustainability focus, Yitong Chinese Restaurant & Sky Bar is the region’s latest must-visit venue. Located on the 12th floor of the Meliá Pattaya Hotel, which opened this year, the culinary offering pays homage to the longstanding Chinese communities of Chonburi and their shrines and markets. The name Yitong translates to ‘together’, with dishes served family-style to encourage connection.
Signature dishes include steamed Chonburi fish with ginger and lime, and double-boiled herbal soup, a Cantonese speciality made with locally grown Thai herbs, ginseng and goji berries, which helps heal and revitalise the body. Packed with vitamins and protein, the five-spice tofu and vegetable stir-fry celebrates the earthy richness of Royal Project produce. Other menu highlights include Sichuan Mala free-range chicken salad with Northern Thai greens and peppercorn dressing, and Longevity noodles with prawns and vegetables.
“Wellness is at the heart of every meal at Yitong,” says Meliá Pattaya Hotel’s General Manager Javier Gimeno. “We place an emphasis on a nourishing dining experience. Cantonese cuisine is known for its light, fresh and delicate approach via steaming, poaching and stir-frying to retain nutrients, and Sichuan cuisine’s bold and invigorating flavours, such as chili and peppercorns, have health benefits such as improving circulation and metabolism.”
The menus also support local communities, with fresh ingredients locally sourced from Chonburi’s fishermen and farmers. Organic vegetables come from Northern Thailand’s Royal Project farms that aim to improve the quality of life for hill tribe people, reduce opium production and promote sustainable development through alternative agriculture.
Meanwhile, signature cocktails at the venue include Kuaile De, a blend of gin infused with goji berry, honey and lemon juice, then topped with cava; Chun Hou, which mizxes brandy with orange curacao, lime juice, rosella tea, and rose syrup; and Tian De, which features Campari with ginseng, Chinese liquor, and brown sugar syrup. No alcohol options include Year of the Snake, a concoction of kiwi juice, ginger and lemongrass syrup, pear juice and honey; Virgin Chit-Cha Toddy with lemon juice, ginger syrup, blossom syrup, oolong tea and cinnamon syrup; and Chinese NY Rita, a mix of yuzu syrup, goji berry syrup, orange juice and lemon juice.
