Silk Road serves Cantonese-rooted dim sum out of the Courtyard Marriott in Upper Kirby, pairing steamed, baked, and fried dumplings with an Asian tapas menu, a full bar, and a curated tea list. The kitchen is led by Executive Chef Insingha alongside Dim Sum Chef Doh, with Tony Towatcharakun running the beverage program and Yingluck Laoboonraun managing the floor.
The menu runs through baked BBQ pork buns, cordyceps flower dumplings, curry chicken puffs, shrimp and pork siu mai, chive and shrimp dumplings, and deep-fried taro with wagyu beef, moving from tea service into dumplings and tapas, wok-cooked mains, and a dessert bao to finish.
Regulars point to the quality of the dim sum and the room's polish, alongside notes that execution can vary from visit to visit.
The menu runs through baked BBQ pork buns, cordyceps flower dumplings, curry chicken puffs, shrimp and pork siu mai, chive and shrimp dumplings, and deep-fried taro with wagyu beef, moving from tea service into dumplings and tapas, wok-cooked mains, and a dessert bao to finish.
Regulars point to the quality of the dim sum and the room's polish, alongside notes that execution can vary from visit to visit.