With a dramatic design referencing calligraphy, vistas of the Gulf of Thailand, and Cantonese and Sichuan cuisine promoting health and sustainability, 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 Meli? Pattaya Hotel, which celebrated its grand opening on February 14 this year on Second Road, known as Pattaya Sai Song, near an array of attractions.
As soon as they set foot in the venue, diners are greeted by a ribbon-like ceiling sculpture installation that makes for a compelling contemporary interpretation of calligraphy. Characterised by gold and black trimmings with pops of crimson to signal prosperity, the restaurant's colour palette is magnified by the backdrop of floor-to-ceiling windows affording views of 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 refinement, the sky bar's chic rooftop space features lush greenery and affords sweeping views. Yitong also offers "wellness alcoves"; quiet corners designed for intimate conversations over dinner and drinks.
Paying 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 shared meals and connectedness.
The food and beverage menus have a prime focus on "goodness for the body, mind and soul". In support of sustainability and local communities, fresh ingredients are 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.
Signature dishes include steamed Chonburi fish with ginger and lime to promote heart health and detoxification, and double-boiled herbal soup, a Cantonese speciality made with locally grown Thai herbs, ginseng and goji berries to 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 the "Longevity" noodles with prawns made up of fresh Chonburi prawns and Royal Project vegetables.
"Wellness is at the heart of every meal at Yitong," said Meli? 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."
"Kuaile De" made up of gin infused with goji berry, honey, lemon juice, topped with cava, "Chun Hou" with brandy, orange curacao, lime juice, rosella tea, and rose syrup, and "Tian De" featuring Campari with ginseng, Chinese liquor, and brown sugar syrup are among Yitong's innovative signature cocktails.
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, blossom syrup, oolong tea and cinnamon syrup, and "Chinese NY Rita" with yuzu syrup, goji berry syrup, orange juice and lemon juice.