For B7,300 per box, the Japanese bento from Kinu by Takagi at the majestic Mandarin Oriental Bangkok is currently the city's priciest and, yes, most extravagant.
Handcrafted by Norisha Maeda, the restaurant's new executive chef, under the supervision of celebrated chef Takagi Kazuo of two-Michelin-starred Kyoto Cuisine Takagi, the premium bento is delivered in tie-dyed "furoshiki' wrapping cloth (in a four-leaf clover pattern, a sign of good luck in Japanese belief). Inside, you'll find twelve of Kinu by Takagi's famous offerings artfully arranged next to each other: Japanese dashi omelet, grilled catch of the day, king crab and yuzu jelly rolled with pickled Japanese turnip, home-made foie gras terrine in Japanese pumpkin ball, pan-fried marinaded Koji scallop, deep-fried kinmedai with aonori, deep-fried Kuruma prawn with mizinko, crumbed Hokkaido oyster, slow-cooked salmon and Ikura rice, abalone and steamed sea urchin with abalone liver sauce, grilled Japanese Shizuoka lobster with green asparagus and Japanese pepper miso. Your bento will be accompanied by selected desserts of the day.
At a price of a lavish dinner for two, this bento is far from being affordable. But if you're lucky enough to be able to afford this, try it—it's worth every satang.
This pricey bento requires an advance booking, which could be made online or call 02 659 9000
