Radisson Blu Plaza Hotel Bangkok

CHINA TABLE WELCOMES NEW CHINESE CHEF SUPHAN TONTAN

Chef Suphan brings over 30 years of culinary experience, with a strong expertise in Chinese cuisine that seamlessly blends traditional techniques with modern innovation. His approach reflects meticulous attention to detail—from the careful selection of ingredients to the refined presentation of each dish—resulting in creations that balance classic flavors with contemporary appeal.

With a clear culinary vision focused on quality and guest experience, Chef Suphan continuously develops new menus while maintaining the highest standards in taste, consistency, and creativity.

In addition to his culinary expertise, Chef Suphan is highly skilled in kitchen management and team development. His leadership and dedication to mentoring have enabled him to build strong, high-performing teams, elevating service standards and delivering memorable dining experiences to every guest.

Throughout his career, Chef Suphan has gained extensive experience in luxury hotels and leading restaurants in central Bangkok, as well as international exposure in Germany, further shaping his refined and contemporary culinary perspective.

Guests at China Table can look forward to an elevated menu featuring Chef Suphan’s signature creations, including:

• SICHUAN JELLYFISH - Sichuan-Style Jellyfish Salad
• WASABI PRAWNS - Deep-Fried Prawns with Creamy Wasabi Sauce
• THREE DELICACIES SOUP - Braised Three Delicacies Soup in Red Sauce
• MAPO TOFU DELUXE – Mapo Tofu with Minced Pork and Sea Cucumber
• SCALLOP SHRIMP CREAM - Stir-Fried Scallops with Shrimp in Butter Cream Sauce
• BLACK PEPPER BEEF - Stir-Fried Australian Beef with Black Pepper Sauce

Sichuan-Style Jellyfish Salad

A refreshing starter inspired by Northern Chinese cuisine, this dish highlights Chef Suphan’s ability to balance flavor and texture. Using a carefully guarded dressing recipe, the jellyfish is transformed into a vibrant, aromatic salad—light, crisp, and perfectly seasoned with a signature Sichuan kick.

Braised Three Delicacies Soup in Red Sauce

A tribute to traditional Cantonese banquets, this dish is inspired by a time-honored recipe passed down through generations. Chef Suphan reinterprets the classic “Three Delicacies” using premium ingredients, slow-braised to extract deep, rich flavors. The signature red sauce symbolizes prosperity and celebration, making this dish both comforting and meaningful.

Deep-Fried Prawns with Creamy Wasabi Sauce

Inspired by Chef Suphan’s international culinary journey, this dish blends Chinese technique with modern Asian flair. The crispy golden prawns are paired with a creamy wasabi sauce—his own signature balance of heat and richness—creating a bold yet harmonious flavor profile that has become a guest favorite over the years.

Stir-Fried Scallops with Shrimp in Butter Cream Sauce

This luxurious dish reflects Chef Suphan’s passion for premium seafood. Drawing inspiration from coastal Chinese cuisine, he enhances natural sweetness with a delicate butter cream sauce—a recipe refined through years of experience in fine dining kitchens. The result is a silky, indulgent creation that highlights both technique and ingredient quality.

Stir-Fried Australian Beef with Black Pepper Sauce

A signature comfort dish elevated through precision and balance, this recipe showcases Chef Suphan’s mastery of wok cooking. The black pepper sauce is based on his personal blend—developed over decades—delivering a bold aroma and depth of flavor that perfectly complements the tenderness of premium Australian beef.

Mapo Tofu with Minced Pork and Sea Cucumber

Rooted in authentic Sichuan tradition, Chef Suphan’s Mapo Tofu pays homage to the original recipe while adding a refined twist with sea cucumber—an ingredient prized in Chinese culinary heritage. This dish reflects his respect for bold flavors, combining the signature numbing spice with layers of texture and richness.

Chef Suphan’s arrival marks an exciting new chapter for China Table,” said the Mr. Winfried Sanders, General Manager. “His expertise and creativity will further enhance our culinary offerings and strengthen our position as one of Bangkok’s premier Chinese dining destinations

China Table, Radisson Blu Plaza Hotel Bangkok (3^rd Floor)

Book now: https://shorturl.at/3wAvk  

Lunch: 11.30 – 15.00 hrs.

Dinner: 18.00 – 22.00 hrs.