• Restaurants
  • Khlong Toei
  • price 3 of 4
  • 5 out of 5 stars
  • Recommended

Time Out says

5 out of 5 stars

The fusion restaurant has launched a new tasting menu for spring—and it’s all about light and refreshing ingredients.

It’s been over three years since chefs Michelle Goh and Top Russell carried the name Mia to the top of Bangkok’s fine-dining scene. They opened their restaurant in 2019 in a small two-story house on Soi Sukhumvit 26 (not too far from K Village) with a focus on European fusion fare. Mia’s food may be sophisticated but the restaurant itself is a casual affair, exuding contemporary flair in three different rooms: the welcoming yellow Color Room, the sweet pink Floral Room, and the sleek Dark Room.

The duo’s dedication to creating multifaceted cuisine quickly attracted both the city’s gastrophiles and socialites. Each season, Michelle and Top produce Taste of Mia, their signature tasting menu that showcases seasonal ingredients and various cooking techniques. For spring 2022, Mia has come up with a marvelous new menu that reflects the lightness of the season.

The seven-course feast starts off with Ostra Regal oyster topped with tangy pineapple and passionfruit dressing, a good way to make a great first impression. A flavorful four-bite amuse bouche follows, consisting of a truffle-scented duxelle tartlet, a thyme and cumin cracker, a crispy rice cake, and a tamarind-flavored foie gras nibble.

Mia’s excellent sourdough brioche is served before the next two light courses—Lobster Perfume, which pairs tomato consomme with soft lobster meat, and another seafood dish of bluefin tuna and crustacean jelly.

These two cold serves are followed by throat-warming crab chawanmushi (Japanese-style steamed egg), which best prepares you for the pre-main dish of grilled ocean trout with spring ingredients on the side, such as raw almonds, blood orange and fennel.

This season, duck is the main star of the tasting menu. Chef Top uses the meat to create various dishes such as two-week hay-aged duck breast, duck neck sausage and duck soup.

Dessert is also expressive of seasonal delights. The pre-dessert is Kiwi G&T, which reworks the classic cocktail with highly refreshing hits of the tangy green fruit. For the final course, Chef Michelle brings back Cereal Bowl, which has always been a favorite among guests. Inspired by the chef’s childhood favorite treat, it combines malted milk chocolate mousse and corn ice cream. It wraps up the entire meal beautifully.

The new seven-course Taste of Mia is priced at B4,250++ (with an option of five courses at B3,250++).

Arpiwach Supateerawanitt
Written by
Arpiwach Supateerawanitt


Soi Atthakawi 1 (Soi Sukhumvit 26)
Khlong Tan, Khlong Toei
BTS Phrom Phong
Opening hours:
Tue-Sun (17:00-23:00)
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