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WITH a dramatic design that references calligraphy, views of the Gulf of Thailand and Cantonese and Sichuan cuisine that promotes health and sustainability, the show-stopping Yitong Chinese Restaurant & Sky Bar has debuted in vibrant Pattaya.
The rooftop restaurant and bar opened this month on the 12th floor of the Meliá Pattaya Hotel, which celebrated its grand opening on February 14 this year on Second Road, known as Pattaya Sai Song, near a number of attractions.
Upon entering the venue, diners are greeted by a ribbon-like ceiling sculpture installation that is a compelling contemporary interpretation of calligraphy. Featuring gold and black trim with pops of crimson to signal prosperity, the restaurant’s color palette is enhanced by the backdrop of floor-to-ceiling windows overlooking Pattaya’s beach and sky.
In addition to the main dining area with soft lighting, earthy tones and natural textures inspired by the landscapes of Chonburi and Northern Thailand to evoke calm and sophistication, the Sky Bar’s chic rooftop space features lush greenery and sweeping views. Yitong also features “wellness alcoves,” quiet corners designed for intimate conversations over dinner and drinks.
Paying homage to Chonburi’s longstanding Chinese communities and their shrines and markets, the name Yitong translates to “together,” with dishes served family-style to encourage sharing and bonding.
The food and beverage menus focus on “goodness for the body, mind and spirit”. In support of sustainability and local communities, fresh ingredients are sourced locally from Chonburi’s fishermen and farmers.
Organic vegetables come from the Royal Project farms in Northern Thailand, which aim to improve the quality of life for hill tribe people, reduce opium production and promote sustainable development through alternative agriculture.
Signature dishes include steamed Chonburi fish with ginger and lime to promote heart health and detoxification, and double-boiled herbal soup, a Cantonese specialty made with locally grown Thai herbs, ginseng and goji berries to heal and revitalize 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 shrimp noodles made with fresh Chonburi shrimp and Royal Project vegetables.
According to Javier Gimeno, General Manager of the Melia Pattaya Hotel, said wellness is at the heart of every meal at Yitong, we emphasize a nutritious dining experience. Cantonese cuisine is known for its light, fresh and delicate approach through steaming, poaching and stir-frying to retain nutrients, and Sichuan cuisine’s bold and invigorating flavors such as chili and peppercorns have health benefits such as improving circulation and metabolism.
“Kuaile De, made with gin infused with goji berries, honey, lemon juice and topped with cava; Chun Hou, made with brandy, orange curacao, lime juice, rosella tea and rose syrup; and Tian De, made with Campari with ginseng, Chinese liquor and brown sugar syrup, are among Yitong’s innovative signature cocktails,” he said.
Javier Gimeno concluded that mocktails 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, flower syrup, oolong tea and cinnamon syrup; and “Chinese NY Rita,” with yuzu syrup, goji berry syrup, orange juice and lemon juice. [sources/photo special]
