Man Ho occupies an elegant, spacious dining room on a second floor corner of the JW Marriott. It’s everything you expect from a long-standing five-star hotel restaurant. You’ve got efficient captains who’ve been waiting over the same Thai-Chinese families for years; and even if you’re new to the place, the service still manages to be both brisk and ceremoniously courteous. The Cantonese and Szechuan food served here is truly excellent, too, placing Man Ho in the top league of high-end hotel Chinese restaurants in Bangkok, whether you’re going for dim sum or a la carte.

Taking their cues from the hotpot boom that’s overwhelmed San Francisco’s Bay Area, chef-owners Randy Noprapa and Chalee Kader add to their burgeoning portfolios (together they’re responsible for Fillets, Surface and 100 Mahaseth) with this vibrant melting-pot of a restaurant. Your hotpot comes separated into three broths that are a real step up from the usual: a hearty pork bone stock bursting with peppercorn; a rich Japanese nabe–with red wine; and a herbaceous chicken turmeric soup.