Bangkok, Thailand, April 23, 2025 – Pagoda Chinese Restaurant, the elegant Cantonese dining destination at Bangkok Marriott Marquis Queen’s Park, is proud to welcome Deli Tong or Chef Tony— as the new sous chef, who will lead an exciting culinary direction and bring a fresh perspective to the restaurant’s award-winning cuisine.
Originally hailing from China’s Henan province, Chef Tony is a passionate culinary artist with more than 13 years of experience with five-star hospitality brands across Asia. Having graduated from the Tianjin Youth Vocational College, where he majored in cooking technology and nutrition, Chef Tony honed his craft in the kitchens of leading hotel brands such as MGM, InterContinental, and The Ritz-Carlton.
“Food is a journey. Through travel, flavor becomes memory and technique becomes art,” Chef Tony shares.
At Pagoda Chinese Restaurant, Chef Tony presents a bold yet refined interpretation of Cantonese cuisine – one that respects Chinese tradition while embracing the vibrant flavors of Southeast Asia. This May and June, guests can discover a series of Chef Tony’s signature creations, including:
- Steamed Boston Lobster with Aged Huadiao Wine (THB 3,280++): A sophisticated, umami-rich dish where the natural sweetness of lobster is elevated by the depth of Chinese rice wine.
- Double-Boiled Fish Maw & Black Chicken in Coconut Soup (THB 960++): A luxurious and delicate stew where Thai influences shine, with the fragrance of pure coconut creating a dish rich in depth and texture.
- Spicy Stewed Beef with Chili Sauce (THB 680++) A signature from Zigong, Sichuan, this dish features tender beef braised in a fiery chili sauce, highlighted by peppercorns and red oil for an appetizing, spicy punch.
- Geleshan Spicy Chicken (THB 588++): A bold, Sichuan-style recipe known for its vibrant red color and spicy-fresh flavor. Generous chili and peppercorns deliver a heady fragrance and a fiery kick.
- Steamed Loofah with Black Fungus (THB 380++): A reinterpretation of the Sichuan classic, this vibrant, spicy dish is enhanced with light Cantonese elements for a delightful balance of flavors.
- Lao Gan Ma Spicy Ice Cream (THB 280++): Chef Tong’s creativity knows no boundaries! This dessert fuses China’s iconic Lao Gan Ma chili sauce into a velvety ice cream to create a sweet, spicy and creamy taste sensation.
Chef Tony’s menu are available exclusively at Pagoda Chinese Restaurant for lunch (11.30 – 14.30 hrs) and dinner (18.00 – 22.00 hrs) from May 1st to June 30th, 2025. Together at Pagoda with Chef Oscar Pun, the addition of Chef Tony will strengthen the team—bringing even greater collaboration among the dim sum chef, BBQ chef, and wok-fried chef.
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For more information and reservations, please contact with us via these channels:
Website: www.pagodabangkok.com
Facebook: www.facebook.com/pagodachineserestaurant
Line Official Account: @pagoda
Email: [email protected]
Call: +66 (0) 2 059 5999
