CHAR

CHAR has a great view but keeps the spotlight on the grill, favouring control and technique over crowded plates. The new modern European menu features premium meats, precise seafood and vegetables given equal weight, including a Plant Colony platter with four house vinaigrettes.

Standouts keep technique centrestage. Cold capellini arrives like a bright work of art with yuzu, Thai som-sa citrus, snow crab, truffle and a generous dollop of caviar. Beef Rossini stays classic with a sauce that’s been simmering for over 48 hours, while wild Dover sole from France is kept simple with Normandy butter, capers and spinach. There’s also a head-to-tail tiger prawn dish from Ranong that turns shells into sauce rather than waste.

CHAR Restaurant, Hotel Indigo Bangkok Wireless Road. 5pm-10.30pm