Opening its doors in 1991 in the Time Square building on Sukhumvit Road, Jasmin sits on the 4th floor, joined by a host of specialty stores, offices and a couple other restaurants. Like many other Chinese restaurants that have opened in the last few years it boasts Hong Kong-style cuisine. There is a vast assortment of Dim Sum for lunch. The interior offers large windows facing Sukhumvit Road with a recently-renovated dining room fairly typical in decor as many Chinese restaurants around town.

The menu starts with a choice of appetizers that include standards like "marinated shredded duck" or "duck tongue", a few different styles of "spring rolls", "deep-fried prawn balls" and a "medium sized prawn salad at 490 baht". The real benefits of shark's fin and the ecological repercussions of killing shark's for the fin has reduced or halted the sale in many restaurant's but it's still a delicacy to many persons and next up on the menu is 10 different shark's fin selections, including a large portion of "braised shark's fin in brown sauce" at 5,500 baht and "braised superior shark's fin in brown sauce" at 720 baht per order. Abalone, a dish which is delicious when properly prepared is offered 8 different ways with "fried diced abalone in oyster sauce" a favorite at 1,800 baht per order. There are scallops on the menu with about 10 different cooking methods. Lobster is available in about 8 different dishes, each sold at market price.

Next up is prawns, with about 13 choices. Our favorites were the "fried prawn balls topped with apple sauce", although the apple sauce was a bit bland tasting, which was 480 baht per order, but the ""deep-fried prawns with cream salad" at 600 baht for a medium-sized order was delicious. There are 8 or 9 choices of crab with five choices being varieties of "crab claw" dishes at 400 baht each and whole crab at market price. A few types of pigeon are on the menu along with chicken. There is a couple choices of beef along with pork dishes, including either spareribs or sweet and sour style pork reasonably priced. Goby and Garoupa are the main choices for fish, each being prepared in about 5 different methods and sold at market price.

Then is everybody's favorites. "Roast suckling pig" at 990 baht and "Peking duck" with the duck's crispy skin served with traditional Chinese pancakes (similar to a crepe), scallion sticks, cucumber sticks and two kinds of sweet sauce. One, used in Hong Kong, while the other is a sweeter version preferred by Thais. The meat from the duck was made into “mieng”, ground up and stir-fried with herbs, spices and nuts. Served with lots of iceberg lettuce that you shape into a cup filling it with the duck meat, then topping the cup with a touch of hoisin sauce, you wrap it up and put it in your mouth.

Only one of our group had room for dessert. He had the "Chinese pancake stuffed with mashed dates and banana" at 300 baht.

Not a member of the VIP Club.