Bangkok | New Top Tables 2020

The Best Thai, Seafood, Italian and French Gourmet Restaurants in Bangkok. Tables with a View, Oyster and Wine Bars.
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The 2020 Top Tables | Restaurants in Bangkok

It's hardly surprising that the world's largest and most populous continent has an astonishing variety of places to eat. So whether you're a local or a visitor, here are some new restaurants bound to whet your appetite when you travel to the Asia-Pacific region in 2020:

Bangkok | Kinu by Takagi
Mandarin Oriental, Bangkok is one of the Thai capital's most historic hotels and following its recent extensive renovations, a new Japanese kaiseki-style restaurant Kinu by Takagi is set to tempt diners. It's the first restaurant in Thailand for two-Michelin-starred chef Takagi Kazuo of Japan's Kyoto Cuisine Takagi. His specialty is cuisine from the elegant city of Kyoto known as Kyo-ryori, prepared as 10-course seasonal menus where guests are left in his hands. If that sounds substantial, dishes are elegant and light with a typical Japanese aesthetic and a mix of the best ingredients from Japan and Thailand. Dinner may be accompanied by sake and ends with a traditional Japanese tea ceremony. Kinu by Takagi, Mandarin Oriental, 48 Oriental Avenue, Bangkok, Phone +66 2 659 9000

Bangkok | NanBei
Nan Bei represents Rosewood’s Hotel signature flair of establishing contemporary and differentiated dining concepts. This is sure to become the “go-to” hotspot amidst Bangkok’s dynamic restaurant scene. The contemporary Chinese Art Deco provides an opulent setting for Bangkok’s newest Chinese Fine Dining Restaurant. Two kitchen counters, one dedicated to southern seafood the other to northern Peking Duck dominate the restaurant. Mustard colored leather chair standing in a stunning inlaid marble floor endorse the contemporary Art Deco elegance. Some say that the light fixtures alone beg for a social media posting. Dishes from the north heavily use meat (Grass-fed Australian Lamb rack THB 2.600, Wagyu Beef Short Rib THB 1.280) represent the northern regions, while the southern part, where a lot of provinces are connected by the coastline, is mainly exemplified by seafood-injected bites. From the starter, we suggest “Spinach Leaves” or chilled jelly fish and cabbage (THB 480), a tangy dish that benefits from a drizziled ijnaged vinegar and mustard oil. Don’t over look “Xiao Long Bao” with blue crab and black truffle (THB 620). At the heart of this dining experience is Beijing Roast Duck (THB 1.900) a dish not to be rushed, it takes around an hour to prepare. Starting with a small serving of crispy skin best served dipped in a sugar garlic sauce. The bigger portion with meat and fatty skin are wrapped in a pancake. The rest of the bird can be served in either as a soup or stir-fried with cumin leaves. Don’t overlook their succulent honey-glazed tiger prawns (THB 1.200). Normally desserts are not something to look for Chinese menu but they are here and come with an interesting twist. Cantonese-style chilled mango sago with pomelo (THB 360) and Nutella-filled jian dui (glutinous sesame balls, THB 290) should never be overlooked. Check out the cocktail bar too. Here Italian head bartender Daniele Cervi combines classic cocktails with Chinese tea in a progressive way, after all tea should always be at heart of the meal. Her Negroni (THB 420) prepared with that sous-vide cooked red vermouth and bitters with silver needle tea; Yoghurt Pisco Sour with yoghurt sake and lychee, and My Thai with rum, tropical fruit, chili and curry leaves. A selection of single malts are paired with a variety of cold-brew tea, and are ideal as an aperitif. Open Daily Lunch 11.30 am -2.30 pm, Dinner 6:00 pm -10.30 pm Tel +66 (0) 2080-0088

Bangkok | Enotreca
Located on Sukhumvit Soi 27, this restaurant has been an active and successful player on the Bangkok dining scene since Nicola Bonazza opened it in his Dad’s garden in December 2004. From now until 15th October are presenting their new menu “Tu vuo’ fa’ l’Americano’ – which translates into English ‘You wanna be American’ . It was inspired by the swing jazz classic sung in the Neapolitan language by Italian singer Renata Caroline which was written in collaboration with Nicola ‘Nisa’ Salemo back in 1956. The theme of their special menu presents classical Italian dishes to play tricks on preconceived idea of Italian Stereotypical meals. To start a liquid bruschetta and Caesar Salad. They have taken a real Italian classic bruschetta and re-presented it in a liquid form. Tomato water seasoned with oil basil and garlic and bread croutons served in a spoon. Caesar Salad does come from Italy. It was created in Mexico by an Italian chef. Enoteca’s interpretation is served with deep-fried chicken skin with a Parmesan rich mayonnaise sauce and dried speck ham. It virtually impossible to find meatballs with Spaghetti in Italy yet its perceived as an Italian classic. The Enoteca version uses wagyu beef and mortadella to make the meatballs. The spaghetti in a tomato sauce reduction resulting in a tasty tomato like paste. Its garnished with deep-fried spaghetti twirls. Eggplant Parmesan is a very classic Italian dish found almost anywhere in the world. Enoteca has chosen to deconstruct the dish. They cook the eggplant with a different technique, the tomatoes are made to have a different consistency, as well as a sauce, which is dried confit and tomato powder dressed on the side of the plate with Parmesan cheese as chips and foam. Looking for Alfredo “If I catch him” presents the Roman spaghetti classic of sheep’s and black pepper in a very modern way. They take extraction of pecorino (sheep’s cheese from Rome). The pasta is cooked in a broth making it more flavoursome without needing to add excesses of cheese. It’s garnished with a dressing of milk and cheese reduction on top. Chicken Party is more American or Australian/ American that true Italian. The Enoteca interpretation is a roll made using the finest chicken from Bresse in France. Inside the rolled meat is ground and filtered chicken meat. Its cooked sous vide for 30 minutes and served with dried Parma ham, Toma cheese from Piedmont. Open daily 6:00 pm-12 midnight Address: Soi Sukhumvit 27, Khwaeng Khlong Toei Nuea, Khet Watthana, Krung Thep Maha Nakhon 10110, Thailand Tel +66 (0) 2258-4386
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