The story
Tucked away on the second floor of the Ramada Hotel, Aya Abalone is a legendary Cantonese restaurant that has earned a devoted following for its exceptional Hong Kong-style crispy pork belly. Creator BANKII, in a video comparing the cheapest and most expensive versions of the dish, described the venue as a “premium dining experience worth every baht.” The menu also features a standout abalone in red sauce (เป๋าฮื้อซอสน้ำแดง), cementing its reputation as a destination for refined Chinese fare.
BANKII’s review frames Aya Abalone as a hidden gem that justifies its high price point through uncompromising quality. The restaurant’s elegant, upscale setting—with reservations required—aligns with its traditional, fine-dining approach. For those seeking the pinnacle of Hong Kong-style roasted pork belly and abalone in Bangkok, this venue delivers an unforgettable meal that lives up to the hype.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 2 dish mentions say about the food
Crispy, caramelized pork belly is the undisputed star, earning rapturous praise for its perfect crackling and tender meat. The overall vibe is one of unpretentious, deeply satisfying comfort food that delivers big, bold flavor.
“This is the Hong Kong-style crispy pork belly, the large plate at 1,740 baht plus service charge, totaling about 2,000 baht. The skin is incredibly thin and crunchy — almost like a delicate crisp that you barely feel. The meat is jelly-like, bouncy, and firm, with a beautiful pink color underneath. It's slow-cooked, not deep-fried, giving it a unique texture. The meat is very bouncy against the teeth, and the skin is a thin, crispy sheet. Even without dipping sauce, it's perfect. The mustard sauce and the hoisin-like sauce both complement it wonderfully. The abalone sauce is also excellent — rich and fragrant.”
What creators say
1 creator has covered อายัอาบาโรน. Most active: BANKII
A legendary Chinese restaurant hidden on the 2nd floor of the Ramada Hotel, famous for its exceptional Hong Kong-style crispy pork belly and abalone dishes; a truly premium dining experience worth every baht.
Dishes mentioned
หมูกรอบฮ่องกง
This is the Hong Kong-style crispy pork belly, the large plate at 1,740 baht plus service charge, totaling about 2,000 baht. The skin is incredibly thin and crunchy — almost like a delicate crisp that you barely feel. The meat is jelly-like, bouncy, and firm, with a beautiful pink color underneath. It's slow-cooked, not deep-fried, giving it a unique texture. The meat is very bouncy against the teeth, and the skin is a thin, crispy sheet. Even without dipping sauce, it's perfect. The mustard sauce and the hoisin-like sauce both complement it wonderfully. The abalone sauce is also excellent — rich and fragrant.
เป๋าฮื้อซอสน้ำแดง
This is the abalone in red sauce. The abalone is served as large fins, and the sauce is the key — it's made by simmering the abalone, resulting in a rich, fragrant, and smooth flavor. The texture is similar to bird's nest, with shreds that separate into strands. This is high-grade abalone, not the cheaper cartilage type. The soup stock is what gives it real flavor.
