Bangkok | Michelin Stars

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The Michelin Star Restaurants 2022


Chefs Table @ Lebua **

Bangkok is inundated with fine-dining establishments, ranging from critically-acclaimed mainstays to ambitious star-catching newbies. However, very few, in our experience, manages to deliver the complete fine-dining package - quality and flavors on a plate, an amazing overall ambiance and seamless service dispensed by knowledgeable staff.
Chef’s Table, the latest addition to Lebua hotel’s swanky F&B offerings, impressively excels in all the criteria required of a haute cuisine restaurant. The fact that it’s located on the 61st floor and helmed by a chef who used to work at a three-Michelin star restaurant are just icing on the cake. Very sweet icing, to be exact.

Hailing from the Loire Valley, chef de cuisine Vincent Thierry is no stranger to the fine-dining scene, with a portfolio that boasts experience at the prestigious Le Cinq Four Seasons Hotel George V in Paris and head chef status at Caprice restaurant in Four Seasons Hong Kong, which received three Michelin stars while under his supervision. Here at Chef’s Table, Chef Vincent, with help from sous chef Pierre Chomet, showcases French classics that rely on the flavors of locally-sourced produce, except for meats and other proteins, which are imported from Europe to maintain a desired premium quality in the dining experience.

The presence of a star figure in the kitchen is complemented by dining room’s opulent setting. Earth-toned walls, marble details and rounded edges contribute to the discreetly sensual feel of the place. Going against the hushed kitchen atmosphere that has long defined high-end establishments is a cooking and prep area that’s carefully located at the center of the restaurant. There are no barriers between the dining and cooking spaces, a detail that evokes an informal vibe that still manages to stay clear of being too playful.
The dinner is served as a seven-course tasting menu (B7,900), with each course offering two choices. Chef Vincent’s signature dishes during his heyday at Caprice make an appearance at his new domain. There’s the Crab Tiramisu, a perfectly balanced dish that carefully layers crab, tandoori-marinated fruit and mascarpone cream together. In another dish, earthy morel mushrooms nicely contrasts with a refreshing sesame seed-sprinkled green pea emulsion. For a heavier starter, there’s a seared foie gras that’s served with a covering of citrus fruits and a soup of carrot purée, a combination that gives a lighter mouthfeel and texture to the dish.

The fish course is the highlight of the menu—a seabass that’s moist and perfectly cooked, served with a crunchy chorizo crust and a squid bouillon that balances out the whole concoction. Another main, the Challan duck, comes with its skin crispy and its meat juicy. This one is is served simply with beetroots and potato gnocchi. The whole experience is elevated by the exceptional wine pairing put together by New Zealand-born sommelier Richard King (for example, 2016 Leeuwin Estate Chardonnay with the sea bass and five-year Shaoxing yellow wine with the morel dish). Offering fine-dining perfection at every turn, Chef’s Table is undoubtedly a contender for a Michelin star—or perhaps even three.


Address: 61st Floor, Tower Club at Lebua 1055 Silom Road Bangkok
Phone: 0 2624-9555
Opening Hours: Open Tue-Sun 18:00 - 1:00

Mezzaluna **

When it comes to haute cuisine, the Japanese and the French are probably way ahead of everyone in the pack. The former champions fresh and seasonal produce, always prioritizing natural flavors in a meal, while the latter focuses on sophisticated tastes and intricate techniques. Chef Ryuki Kawasaki, the culinary master at the opulent, two Michelin-starred restaurant Mezzaluna, wonderfully bridges the intricacy of both cuisines, and showcases his skills through a seven-course tasting menu that promises to blow your mind. Mezzaluna reflects elegance and style in every inch of its interiors. Floor-to-ceiling glass windows look out to one of the most romantic views of the Chao Phraya River. Teakwood sets a stark contrast to seamless white tablecloths, while spiral chandeliers give a contemporary edge to the elegant dining room.

The seven-course menu (B6,500) changes according to the season, and summer ingredients were the main focus on our visit. After an impressive amuse bouche of tomato prepared four different ways, the actual meal kicked off with sudashi-marinated hiramasa, a cold dish served with golden trout roe and sudashi yoghurt, in the form of granita, that cut through the subtle tanginess of the fish. This was followed up by a delicately-flavored pan-seared duck foie gras from Figeac, which tantalizes the palate with a mixture of five spice, ginger confit, Shine Muscat grape and caramel duck jus.

A perfect fusion of flavors is epitomized in the butter-poached Brittany lobster, which is marinated in shio koji (fermented rice koji, salt and water) and then served with riso pasta (ricelike pasta), chorizo, sweet corn, and purple sea urchin. Chef Ryuki goes against the grain for the fish course—you won’t find seabass, sole or John Dory here—by using managatsuo (Japanese butterfish). The fish’s delicate flavor and velvety texture is beautifully complemented by lardo, deep-fried eggplant and Iberico ham consommé.
The main course features Chef Ryuki’s signature dish of Niikata Murakami beef grilled on bamboo charcoal. The meat is heavenly tender and subtly flavoured with crusted bamboo charcoal bread powder, as well as smoked egg, watercress purée and horseradish.

The harmonization of French and Japanese cuisine is consistently maintained until the end, as manifested in a chocolate dessert that brings together an 80-percent dark chocolate treat of soft biscuits and ganache, with soy sauce ice cream. The combination of flavors just explode in your mouth. The meal at Mezzaluna could be quite a big-ticket commitment, but the exceptional food and service, plus the opulent setting makes it all more than worth it

1055 65/F, Le Bua @ State Tower Silom Road Bangkok
Contact: 0 2624 9555
Opening Hours: Tue-Sun 18:00-1:00


R.Haan **

Celebrity chef Chumpol Jangprai’s fine-dining venture is ideal for first timers aspiring to sample a precis of Thai cuisine. Back in 2018, popular Thai chef and TV personality Chumpol Jangprai gave life to R.HAAN, an elegant eatery devoted to samrub or traditional Thai-style shared eating, but with a fine-dining approach. Taking its name from the Thai word for food, R.HAAN (pronounced “aa-harn,” not “raan” like we originally thought) is set within a charming white house on Soi Thonglor 9. Inside, the dining room combines pastoral murals with black faux brick walls. Antique cabinets and hanging flower garlands—traditional elements essential to a Thai house - populate the space to portray a sense of authenticity.

After cocooning for some time during the pandemic (and experimenting on takeaways and delivery sets for those in home isolation), Chef Chumpol is now ready to unveil R.HAAN’s “Sustainable Wisdom of Thai Herb Samrub”, a new menu consisting of eight courses that each take inspiration from local, rustic recipes popular in a certain part of Thailand.

The first course gives an overview of the entire meal. It features a huge wooden box containing a Thailand map delicately drawn with salt and chilli powder. On top are five bite-sized morsels that represent the regions of the kingdom. Following the amuse bouche is an innovative som tum where Chef Chumpol uses molecular techniques to style each main ingredient—green papaya, chilli, long beans - into jelly with spicy-dressing spheres. It’s a dish that’s high on visual wow factor. The most memorable dish in this samrub meal is the Coconut & Galangal Cream Cappuccino with Squid Ink, which is a play on tom kha gai. The silky-smooth soup has spicy and sour hints, with saltiness thrown in courtesy of a parmesan crisp. Course 5 is a surprise and is dependent on the ingredients available that day. We were served an elevated version of rice noodles and steamed sea bass with oyster sauce, a stir-fried dish that’s usually served at street food restaurants.

The main course is a medley of dishes, including a soup (choose between prawn tom yum or Kurobuta pork tom zap), shrimp paste with fresh vegetables and fruit, panang curry with Wagyu Angus beef and a bowl of aromatic jasmine rice. Do spare some room for dessert. You can either go for a reimagined mango sticky rice or Chiang Mai-grown chocolate. Like previous R.HAAN’s releases, this latest tasting set nicely balances a range of Thai flavors in each course. The restaurant is a good introduction to authentic Thai fare for visiting friends or those not familiar with the cuisine. And the fact that it’s elevated two-Michelin-starred Thai may be a bonus.


131 Soi Thonglor 9 Sukhumvit 53 Bangkok
Phone: 0 2059 0433
Transport: BTS Thonglor
Opening Hours: Open Daily 18:00 - 23:00

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Canvas Restaurant Bangkok

Canvas *

Riley Sander’s latest culinary creations bring art to life with local ingredients and punchy flavors Riley Sanders, the young American chef who steers the kitchen at one Michelin-starred restaurant Canvas, is known for his bold treatment of indigenous ingredients and borderless interpretation of Thai flavors. In his latest offering, the fearless chef once again breaks boundaries, putting forth audacious creations that merge seasonal produce, outstanding flavor profiles and artistic whimsy. The 18-course meal (B4,500++) is representative of a journey throughout Thailand, showcasing an impressive list of local ingredients and one-of-a-kind plating. Each dish also takes inspiration from the art created by local abstract artist Fern Damrongwattanapokin.

The meal starts off with a series of small bites. This includes ice cream made with kapi (shrimp paste) roasted in banana leaves, and accentuated by local produce such as garcinia, bilimbi, green mango, carunda and Indian goose berry, each of which has varying degrees of sourness. The result is an explosion of sweet and sour flavors in every bite. You also have local eel marinated with soy sauce, green onions and white turmeric, and stuffed inside a fried perilla leaf. The culinary journey continues with grilled river prawn tail served with shaved ice made with the shell of the prawn. Chili, lemon grass and an emulsion made with the prawn’s head, torch flower and pickled santol take this dish to a more elevated level. What follows is confit of locally farmed sturgeon served with earthy Hausa potato. The combination is set off by fried chakram leaf flavored with salty sea grape and spirulina.

But our hands-down favorite is the aged smoked duck served with spiced pineapple and “black pineapple”, which is made by cooking the fruit for six weeks. We also like a dish of grilled beef tongue glazed over with plara (fermented fish). It’s an unusual combination that showcases Chef Riley’s audacity. You have the option to pair your meal with either a set of wine or tea as suggested by restaurant manager Roberto Cini Mencacci. A meal at Canvas is a bold and unconventional dining experience, and is not designed to appeal to the mass majority. Just like art, Chef Riley’s dishes will shock some patrons, but they will also amaze those who will take time and open their minds to appreciate the depth of flavor in each bite.

113/9-10 Sukhumvit 55 (between Soi Thonglor 5 and 7) Thonglor Bangkok
Phone: 0 2069 3067
Opening Hours: Open Mon-Fri 18:00 - midnight, Sat-Sun 18:00 - 0:30


Sorn **

As fas as refined Thai cooking is concerned, most diners still look in the direction of royal Thai cuisine, which mostly offers mildly flavored dishes that follow rare recipes taken from ancient cook books. While much reverence is reserved for this honored cuisine, less veneration is given to the heavily spiced, tongue-burning regional fare from the South, which many food critics are likely to shrug off as unpolished and pedestrian. The man behind popular southern Thai eatery Baan Ice, Supaksorn “Ice” Jongsiri, is hoping to change southern Thai fare’s reputation and prove that the feisty flavors of the deep south also deserve attention from epicures by showcasing the cuisine’s more refined aspects at his new restaurant Sorn.

Ice has converted an elegant, two-story wooden mansion in Phrom Phong into a spacious dining room. The first floor is set up like a mini museum, featuring ancient cooking artifacts like a coconut-shredding “rabbit,” an egg blender and a wild quail trap. A glass mirror gives a peek into the kitchen where chefs whip up southern Thai favorites using traditional cooking methods. The second floor provides a more private dining experience, with partitioned dining rooms and a leafy terrace.

Chef Yodkwan U-pumpruk, who’s been with Baan Ice since its inception, familiarized himself with southern cuisine for more than two years prior to Sorn’s opening by doing research and making trips down south to meet with local suppliers. His efforts have resulted in a five-course menu (B2,700), that brings together more than 20 ingredients that showcase the diversity of the region. The meal starts off with sea mole crab (know amung locals as sea cicada) from Phuket that’s pan-toasted with chili and salt, and dipped in “bird feather” seaweed powder. This is followed up by another small bite that features lobster bits enhanced by jor rang, the native coconut milk-based curry of Phang-nga, and served on a cracker made with Sangrod rice grown in Krabi’s Koh Klang, or steamed swimmer crab from Suratthani covered with creamy, chili-injected roe.

The mains are served sumrub-style, and consist of dishes that play up contrasting flavors. Fiery dishes like gaeng tai pla (murkycolored curry made with fish innards), and southern-style gaeng som (sour curry) with parrot fish and young mangosteen are balanced out by more subtly spiced dishes like stir-fried sator beans with squid and shrimp paste. Accompanying the main plates are jasmine rice from Nakhon Si Thammarat, as well as condiments like pork rind, sweet pork and crispy jongmong fish. A meal at Sorn promises a full stomach, a spiceburnt tongue and memories of the more refined, yet no less tantalizing, flavors of the South.

56 Soi Sukhumvit 26 Bangkok
Phone: 09 9081 1119
Price: B6,500++ (July 2022)
Opening Hours: Open Tue-Fri 18:00-23:00, Sat-Sun 12:00-14:00, 18:00-23:00


80/20 Restaurant *

Focusing on local ingredients to create elevated Thai fare is nothing new in Bangkok, but only a few fine-dining players have managed to produce results that maximize the complex flavors of each ingredient, at the same time shed light on their origins. One of the establishments that have succeeded in doing so is 80/20, the Thai restaurant on Charoenkrung Road that describes its dishes as 80 percent local ingredients and 20 percent chef’s creativity. These days, the creativity is attributed to Canadian culinary talent Andrew Martin, who is now on his comeback stint for the restaurant.

Chef Andrew, who was 80/20’s chef when it first opened, has taken on the task of maintaining the restaurant’s Michelin-starred reputation. While some may buckle under pressure, it doesn’t seem to be the case for Andrew. In fact, he appears more confident in his revived role, and is eager to share more of what he’s learned as a chef and as a person since he’s left. The Signature Tasting Menu - the Upgraded Version encapsulates the essence of 80/20 and Chef Andrew’s competence. The menu consists of 15 big and small bites made with local surf and turf ingredients, with the main course paying tribute to the Samrub-style dining custom.

The meal kicks off with tiny bites that function like flavor bombs in your mouth. One reworks khanom buang (Thai crepe) as a savory bite, while another wraps a peanut ball within a strawberry. These morsels are followed by a tangy palate-cleansing drink, and more small, flavor-rich dishes such as an excellent gaeng som (spicy sour soup), a spicy roasted prawn, and Chinese fried rice with pan-seared dry-aged duck. The main course is a Samrub set comprising red curry with grilled beef and deep-fried reef cod, both served with assorted pickled vegetables and jasmine rice.

Each dish packs a range of intense flavors that shock the palate, so intense that they may be too strong for diners who prefer milder tastes. (Don’t say you weren’t warned.) The spice, however, is balanced out by the subtle sweetness of two impressive desserts—grilled chocolate with black sesame and lychee jelly, and coconut ice cream and cake with guava fruit.

The verdict: 80/20 is worth it. The Upgraded Signature Tasting Menu may be a bit pricey at B3,500++, but its value lies in how each dish is beautifully presented and how the entire set displays how far Thai cuisine can go. More importantly, the rather casual and rough-around-the-edges ambience of 80/20 is a perfect starting point for those who wish to try on the fine-dining experience for the first time without feeling too awkward by all the white table cloth manners prevalent in other establishments.


1052-1054 Charoenkrung Road Bang Rak Bangkok 10500
Phone: 09 9118 2200
Opening Hours: Wed-Thu 18:00-22:00, Fri-Sun 11:00-14:30, 18:00-22:00

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Sorn Restaurant Bangkok

Normandy by Alain Roux **

Mandarin Oriental Bangkok’s iconic dining room begins a new era as Alain Roux takes over the reins. A new chapter has been unveiled at Le Normandie. The institutional fine-dining restaurant at the Mandarin Oriental Bangkok has introduced some of the biggest changes in its 60-year history, starting with the arrival of Alain Roux, the famed chef behind the three-Michelin-starred The Waterside Inn in the UK. The news that Roux is taking over Le Normandie’s kitchens sent waves across the city’s fine-dining scene and had gourmands anticipating what direction Le Normandie would move towards.

The new era of Alain Roux has rendered all-around changes to the two-Michelin-starred French restaurant. For one, the chef’s name has been attached to that of the dining room. The serving style is now less formal and the menu has taken on a more classic route. Accompanying Roux to Bangkok are his skillful comrades, including a manager, a wait staff and Phil Hickman, who will act as head chef. Roux and Hickman have worked together on redesigning Le Normandie’s menus for both lunch and dinner, which consist of three and nine courses, respectively.

The three-course lunch (B3,400++) gives a glimpse of what Le Normandie’s new dawn tastes like. Starting off the meal are a two-bite canape, a signature brioche and an amuse bouche of oyster served with refreshing cucumber jelly. Following closely is a delectable sourdough bread served with imported French butter and salt from Nan province.
The first course is Smooth Parmesan Cream, a deliciously moreish bite served with an almond puff. This course showcases the British chef’s baking skills, which was how he got his start in the culinary world.

The menu offers two options for mains: Pan-Fried Veal Medallions or Pan-Fried Red Mullet. We went with the beef, and were highly impressed with the perfectly-cooked cheek meat, and the white wine jus and croquette-like head-meat patty with hollandaise sauce that came with it. Dessert is a coconut sorbet with white chocolate and pineapple, but keep an eye out for the cheese cart, which has over 20 types of quality French cheeses. Recruiting a respected international personality like Alain Roux is a completely new undertaking for Le Normandie, and one that, we’re sure, will bring the restaurant’s reputation to greater heights.

48 Mandarin Oriental Bangkok Oriental Ave, Khwaeng Bang Rak, Bang Rak Bangkok 10500
Phone: 0 2659 9000 ext 7390
Opening Hours: Mon-Sat 12:00-2:00


Blue by Alain Ducasse *

Alain Ducasse, the international culinary legend and chef-mentor to some of the most successful chef personalities around the world, has selected Bangkok as the newest location for indulging in his revered culinary offerings. Ensconced neatly in ICONLUXE, the luxury shopping zone at ICONSIAM, Blue by Alain Ducasse is a world-class gastronomic destination that serves exceptional French cuisine imprinted with the refinement and sophistication for which the legendary chef is praised. Championing delicate flavors, meticulously sourced produce, splendid service, and unrivalled views of the Chao Phraya River, Blue by Alain Ducasse promises an unforgettable restaurant experience.

Conceived through the vision of Paris-based spatial design studio Jouin Manku, Blue by Alain Ducasse mingles tasteful contemporary fittings with elegant finishes. A welcoming lounge, meant to be an abstract embodiment of the renowned garden at the Chateau de Versailles, features soft-wood paneling, brass lamps and gilded details. The main dining area is elegantly dressed in royal blue and boasts a striking fabric chandelier that is exceptionally conceived with pleated texture.

Refined French techniques and meticulously sourced produce, both homegrown and imported, are put to the fore at this posh establishment. Executive chef Wilfrid Hocquet, a veteran at Ducasse’s kitchens, including the prestigious Louis XV by Alain Ducasse in Hôtel de Paris Monte-Carlo, is tasked to deliver the culinary visions of the iconic chef. Outstanding dishes include the starter of blue crab, tomato water gélee and gold caviar, which makes use of three types of tomatoes, as well as the grilled lobster with Savoy cabbage and Gala apple. The latter reflects the perfect marriage between land and sea, featuring a scrumptious poached lobster dressed with light homardine sauce, and paired with layers of Savoy cabbage stuffed with bacon bits.

Aside from its à la carte options, Blue by Alain Ducasse also offers the Blue Experience (B4,650++ per person), a multi-course menu that showcases the restaurant’s signature dishes, as well as reasonably priced three-course lunch option for B1,600++.

299 ICONSIAM Charoen Nakhon Road Bangkok
Contact: www.blue-alainducasse.com
Phone: 0 2005 9412
Opening Hours: Open daily 11:00-22:00


Cadence by Dan Bark *

More delicate flavors and presentations await at Chef Dan Bark’s new fine-dining concept

Dan Bark was an unexpected but welcome face at Bangkok’s first Michelin Guide awards ceremony. The Korean-American chef, who’s worked with Chef Curtis Duffy at famed Chicago restaurant Grace, earned his first Michelin star churning out progressive American fare at Upstairs. After letting go of their interests at Upstairs, Dan and his partner Fay Tragoolvongse proceeded to open up another restaurant. Tucked on Soi Pridi Banomyong 25, Cadence is an elegantly dressed affair—a complete contrast to the homey simplicity of Upstairs. Expect an elegant curve banquette, contemporarily styled chandeliers, and soft hues with touches of gold.

At this new restaurant, Chef Dan has found a new stage to showcase his talent and vision. A 15-course menu is a testament to how he has stepped up his game. Each course demonstrates a delicate balance of subtle flavors and delivers a more elevated dining experience. A standout starter of Argentinian red shrimp benefits from the refreshing acidity of kaffir lime milk, calamansi and pickled cucumber. The salty flavors of salmon roe and the pungent spice of horseradish combine to cut through the sourness. To follow up, Chef Dan serves puréed English pea with cantaloupe compressed with lavender tea, and prosciutto. A side of fried glass noodles gives the scrumptious dish an element of crunch.

In one main course, Dan draws from memories of his childhood and serves his take on Korean barbecue. The beef dish features Ocean Beef rib-eye, a New Zealand import that has a naturally salty flavor, due to the fact that this particular cattle feeds on grass that grows by the ocean. Grilled to perfection, the meat is served with modern versions of ssam-jang (Korean dipping sauce) and banchan (Korean side dishes). The talented chef is also a whiz at desserts. A post-meal offering makes use of chocolate from three different origins, their decadence complemented by semi-dehydrated pickled beetroot, thickened almond milk and truffles.

For a more elevated dining experience, opt for the wine-pairing option, which includes New World or Old World wines chosen by by Chicago-hailing sommelier Charity Waltenbaugh. The compound where Cadence is located will also house a more casual counterpart called Caper by Dan Bark. This one will serve up fuss-free offerings meant for sharing and cocktails mixed under the counsel of bar director Chris Simon.

225 Soi Pridi Banomyong 25 Bangkok
Phone: 09 1713 9034
Opening Hours: Open Tue-Sun 17:00-21:30

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Gaa *

The new tasting menu at Gaa proves why it’s a top contender as one of the best restaurants in Bangkok In Bangkok's highly competitive fine-dining scene, Gaa stands out from the rest, thanks to Chef Garima Arora’s willingness to break the boundaries that define Thai, Indian and Western fare. Relying on creativity and sheer audacity, Chef Garima reconstructs these cuisines through a beautiful series of dishes that highlight a meticulous exploration of Thai and Indian ingredients. The Mumbai-hailing journalist-turned-chef, who’s had experiences at Noma and Gaggan under her belt, has proven that she’s one to watch in the global culinary scene. This year, she was named Asia’s Best Female Chef by Asia’s 50 Best Restaurants, and her restaurant was once again given a star by the Michelin Guide Thailand.

In her new tasting menu for Gaa, Chef Garima reveals a delightful complexity to familiar flavors by taking local ingredients to the next level. A gazpacho reveals sweet and tangy tastes from a blend of marian plum, tomato, pomelo, and grapes. The chicken liver and longan, a stayover from the previous tasting menu, give off a creamy mouthful, while grilled young corn brushed with chili and paired with corn emulsion, another favorite from last season’s offering, is still insanely addictive.

Crayfish is now served two ways—one lying on khakhra (crispy flat bread) and brushed with crayfish oil, and another in prawn fat with radish, wasabi and beef garum. But what really leaves an impression are ingredients that are seemingly antagonistic to one another or “negative food pairing,” as the chef puts it. Bread, local caviar and banana water, which you would never think of combining, are served together in one course—and the result is pure magic. The main dish goes against the the grain by showcasing a non-meat item—unripe jackfruit is grilled and served in a sharing portion with a variety of condiments, pickles and roti. Even the dessert—pork floss and burnt coconut sugar ice cream—sounds like a terrible disaster, but it was exceptional. A meal at Gaa is ambitious and exciting without being too far-fetched. Only for Chef Garima’s culinary magic that we dare say this is one of the best restaurants in town.

68/4 Soi Langsuan Pathumwan Bangkok 10330
Phone: 09 1419 2424
Opening Hours: 18:00-22:00


IGNIV

Renowned chef Andreas Caminada’s first venture outside of Switzerland is shaping up to be a success. When it comes to Chef Andreas Caminada, nothing is simple. The famed Swiss chef is behind Schloss Schauenstein, the restaurant in Fürstenau, Switzerland that holds three Michelin stars and one Green star. After cementing his name and reputation in his own homeland, Chef Andreas made the decision to spread his wings and expand his reach to the rest of the world. And he chose Bangkok for his first venture outside of Switzerland. IGNIV, the new fine-dining restaurant at St. Regis Bangkok, ups the standards of fine-dining in the country, but does so in a comfortable and wholesome environment. (The name comes from the Romansh word for “nest”.) This is achieved through the use of furniture in subtle tones, warm lighting and decor that evoke avian symbolisms by Spanish architect Patricia Urquiola.

Two of Chef Andreas’ prodigies, Chef David Hartwig and Chef Arne Riehn, head IGNIV’s kitchen. The duo has come up with a line-up that spans global culinary inspirations but still retains European sensibilities. In contrast to other fine-dining restaurants, they’ve also come up with dishes meant for sharing—for both à la carte offerings and set course meals. We recently went for lunch and experienced the lunch set meal firsthand. First to arrive on the table is Beef Tartare, which comes with crispy potato slices and a runny egg, altogether giving multiple textures within a single bite. Next up is Lettuce, which quickly became a favorite. It’s a highly simple dish comprising lettuce drizzled with chilli sauce. The combination of refreshing greens and spicy sauce packs a surprising blow of flavors to your palate.

The lunch includes three courses, but IGNIV offers a surprise option for diners who want to add another course to their meal—a secret dish that the chefs have created for the day. On that day, it was Chicken Nugget (B400), which wowed us with its subtle flavors and smoky aroma. Despite being less than a year old, IGNIV is already shaping up to be a new star in Bangkok’s vast fine-dining scene. Chef David and Chef Arne work well together to come up with mouthwatering sweet and savory creations that every gourmand should try. The price for a three-course lunch is B1,900++, while a four-course dinner is priced at B3,800++. Add B600++ for the surprise course.

The St. Regis Bangkok Ratchadamri Road Bangkok
Contact: www.ignivbangkok.com
Phone: 0 2207 7822
Opening Hours: Wed-Sun, 12:00-15:00, 18:00-23:00


Le Du *

The name may sound like a fancy French restaurant but the food at Le Du is stylishly inspired by local Thai fare. Armed with an education from The Culinary Institute of America and working experience in the some of the world’s best kitchens - Eleven Madison Park and Jean-Georges, included, Thitid Tassanakajohn or Chef Ton opened Le Du in Bangkok in 2013 with a mission to revolutionize Thai food. As the name “Le Du” (a pun on rue doo, which means season in Thai) suggests, the menu is created around the best local seasonal produce (so expect the menu to change quarterly) and elevates them with modern touches, inventive cooking and refined presentations.

A cold starter of beautifully plated blue swimmer crab salad (THB 400) features fresh crabs from Pattani paired with cucumber, Thai eggplant, pennywort and yellow chili. A gel made from bitter melon adds a kick of tartness, while a sauce made with prawn fat brings complexity to the dish. Chef Ton’s reinvention of centuries-old recipes gives a new twist to khao chair (THB 400). This creamy delicacy is a real feast for the eyes (and taste buds), and is made with jasmine-scented water and served with green pepper stuffed with pork and salted fish paste, shrimp paste balls and white radish puree. Finish off your meal with either panna cotta pudding (THB 250) made with pork blood (surprisingly delicious, THB 250) or candied kaffir lime that’s served with caramel ice cream, mulberries and granola (THB 250).


399/3 Silom Soi 7 Bangrak Bangkok
Contact: www.ledubkk.com
Phone: 09 2919 9969
Opening Hours: Mon-Sat 18:00-23:00