Though it's considered one of the world’s most popular cuisines, Chinese fare is not a crowd favorite when it comes to fine dining (unless it’s for a family reunion or a dinner party paid for by your boss). Nan Bei at swanky Rosewood Bangkok wants to change this perception by gussying up Chinese fare with a touch of edgy glamor. And it’s doing so by putting these meals in a photogenic, jawdropping setting that doesn’t ascribe to typical Oriental stereotypes. As the elevator door opens to the 19th floor, you are immediately struck by thousands of glistening lights that are meant to symbolize a constellation of stars, in particular the constellation referencing the ancient Chinese folktale of The Cowherd and The Weaver Girl. The sad tale is about the Weaver Girl (represented by the star Vega) and the Cowherd (represented by the star Altair), who are separated by a river (represented by the Milky Way) and can only meet once a year on the seventh day of the seventh lunar month. A narrow corridor, decorated with tea sets, leads to the main dining chamber, which features a Peking duck station and a dim sum cooking station at each end. Art deco-inspired chandeliers and marble floors with Chinese patterns round up the décor. The restaurant’s name juxtaposes the Mandarin words for “south” and “north”, respectively. A brief discussion with the restaurant manager reveals that the menu is loosely inspired by cuisine from (you’ve guessed it) the northern and southern parts of China. In th
The best restaurants and cafes in Phloen Chit
Discover the best places to eat and drink in Phloen Chit
After a long wait, the crown jewel of Thailand’s first Park Hyatt is ready to be experienced. Taking over the top three stories of the hotel tower, Penthouse Bar + Grill is home to six different food and drink outlets: The Grill Room, Chef’s Table, The Cocktail Bar, The Mezzanine, The Whiskey Room and Rooftop Terrace. New York-based AvroKO studio (which also breathed life to the opulent House on Sathorn) created this space to depict an apartment of a fictional, globe-trotting jet setter whose life revolves around collecting unique vintage finds and outstanding art pieces from around the world. The art deco-influenced, marble-and wood-dominated venue is dotted with gentlemen’s toys, such as a vintage Royal Enfield bike, and colorful art pieces. For the complete dining experience, start your journey at the Grill Room on the 34th floor, which trains the spotlight on charcoal-grilled meat and seafood that’s sourced from all around the world. Start with something light like a round of Fine de Claire oysters from France (B560/6 pcs) or the refreshing Red Salad (beetroot, roasted pepper, cabbage, tomato, radish, pomegranate, goji berries, B430) before digging into a thick juicy steak. Options include grass-fed prime tenderloin (B950/180g) from the US or grass-fed Ranger’s Valley ribeye (B1,450/300g) from Australia. But if you’re coming in a group of at least four people, their giant wagyu beef tomahawk (B4,550/1.5kg) from Australia takes communal dining to a different level. Peruv
There’s a lot going on in Langsuan. A number of cool establishments have been popping up in the upscale residential neighborhoods over the last few years, from eateries serving fresh premium ingredients to greengrocers to posh condominium complexes and hotels. One of these newest additions is Kimpton Maa-Lai Bangkok, Thailand’s first Kimpton-branded hotel, located within the Sindhorn Village mixed-use mega-project. For those who are new to the brand, Kimpton is part of the InterContinental Hotels Group (IHG) family of hotel brands. From its playful and sophisticated design to award-winning restaurants and bars, the luxury boutique brand is known for creating immersive guest experiences that foster genuine human connection. The luxury hotel is set to officially open its doors in October, but it’s giving Bangkokians a taste of what to expect by first opening up its lobby café CRAFT. As its name implies, CRAFT prioritizes craftsmanship in every aspect of its business, from the natural wood and rock decorative details that make up its interiors to the coffee it serves to the service it offers. Grab a seat by the coffee counter and order yourself a serious cuppa brewed from high-quality beans sourced from Thai and foreign suppliers, including Bangkok-based brand Kad Kokao, local growers in Mae Tang, and growers in Costa Rica and Vietnam. A cup of regular coffee is, amazingly, priced as low as B90. If you’re in the mood to try something more atypical, try either the siphon-filtered
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 c
Instead of throwing a grand bash for its first anniversary, Wittayu Road’s much-loved Glasshouse@Sindhorn celebrated by introducing a new member to the luxury dining scene. Tucked away behind a discreet façade and heavy wooden doors, Saneh Jaan revels in the most authentic elements of Thai food culture. The interior design features a reinterpretation of a Thai pavilion during the reign of King Rama V, when Western culture began to reach Thailand. The names of the private dining rooms were bestowed by national poet, Naowarat Pongpaiboon, who also composed a series of poems to decorate the restaurant’s walls. Saneh Jaan’s executives are real foodies who, for decades, have traveled around the kingdom to sample its greatest dishes. The menu reads like a credits list of time-honored classic Thai dishes. There’s nothing molecular, or faintly modern, here. Recommended dishes include the kaeng kiew waan (green curry), massaman curry and Chinese long beans from Ratchaburi stir-fried with shrimp paste, not to mention the muu palo tao jiew (stewed pork belly and eggs with fermented bean curd). Only the sophisticated lounge area shows a hint of modern Thai design. The bar is tended by Sompong “Paa Pong” Boonsri, the cocktail master behind the three-decade success of the Mandarin Oriental’s Bamboo Bar. Saneh Jaan is currently open only for dinner, yet it plans to soon serve up lunch to the area’s wealthy executives and diplomats.
Sakura blossom have been turned into an afternoon tea set at Up & Above. With the inspiration from color and scent of Sakura blossom, the set comprises of finger foods and sweetened snacks like mini brioche with duck rillettes and orange, smoked salmon and cucumber sandwich on pumpernickel, Jerusalem artichoke vichyssoise with lemon zest, stuffed Daifuku rice cakes, delicious macarons, and many more. These pink snacks are best paired with premium Saro tea, Mariage Frères teas, a glass of Champagne, or Prosecco. The set is B1,190++ inclusive of premium coffee or tea for 2 persons, B1,690++ with Sake (250 ml) or with 2 glasses of Prosecco, Baht 2,750 with 2 glasses of Champagne, and served from 14:00-17:00 everyday.
Talented pastry chef Carol Boosaba has spread her elegant tearoom-style café Paris Mikki in Asok to the second hip location in Central Embassy’s new co-living space Open House. Despite looking like a kiosk than a proper café, expect the same quality pastries that are praised for high-end ingredients and sophisticated presentation as in its Asok headquarter. Indulge in nicely-dressed French éclair filled with intensely rich cream, available in flavors like vanilla,strawberry and chocolate framboise. Also highly recommended are Orangette (B200), a treat made with orange hazelnut chocolate covering indulgent filling made with real orange and Philip 85 (B210), a layered chocolate cake packed in chocolate, raspberry and pistachio flavors.
Henk Savelberg is no stranger to Michelin. With the first star he won back in 1982, the Dutch culinary genius is now the only head chef from the country to have won a Michelin star. When he decided to migrate to Bangkok and opened an eponymous restaurant at Oriental Residence, Savelberg has been enticing Thai palates with refined French cuisine with a touch of Dutch influence as he is known for — resulting in his recent star at the Bangkok’s debutant of Michelin Guide (2017). The impressive trio of amuse-bouche composing of sangria-infused watermelon, foie gras and banana taco, and crab meat pearl with caramelized apple and yuzu foreshadow Henk’s photogenic and innovative take on French cuisine. The course continues with the salad with sumptuous caviar sitting atop the bed of sour cream and crab meat and the lobster salad that benefits the refreshing sweetness from yuzu served alongside foie gras-filled white chocolate in the appearance of black stone. Oyster delivers the wow-factor with sheer freshness that is uniquely paired with cucumber and a soft tang from passion fruit cream, while the firm-and-tender turbot fish is elevated by the sweetness from apricot and pumpkin. The course ends on a high note with the rhubarb compote with chocolate-covered raspberries offset by mild acidity from yoghurt ice-cream. And it comes with justified price. The course menu starts from B3,000 for four-course, B3,700 for six-course and B5,000 which are justified comparing to other fine-dinin
Number one on the list of Asia’s Best 50 Restaurants for 2016, Gaggan offers one of the best and most enjoyable Indian dining experiences you could have. Chef Gaggan Anand honed his skills in molecular gastronomy at famous three Michelin-star restaurant El Bulli, and has developed what he calls “progressive Indian cuisine.” Tucked within Langsuan, the white, two-story house is a pleasant contrast to Gaggan’s innovative cooking style. The Chef Dining area (which is always reserved) sits right next to the kitchen’s, offering diners a view of how the chefs prepare each molecular dish through a glass window. Sounds good, right? They recommend the Testing Menu, a true representation of Gaggan-ness. Yogurt Explosion, bite-sized homemade yogurt balls with the texture of caviar prepares you for other dishes. The following courses are all cutting-edge and fun: Mumbaiwalla, creative ball-shaped pav bhaji (thick vegetable curry); Viagra, fresh oysters served with Indian mustard ice cream; and air-light truffle soup. Go and see what the fuss is all about.