At this diner, inspired by Ciel Bleu, the new seasonal menu reads like a love letter to late summer: bright, strange, fleeting. Chef Gerard Villaret Horcajo doesn’t so much cook as orchestrate – each plate a composition, each ingredient with its own emotional register. There’s Hiramasa Crudo chilled with avocado ice cream and a watermelon gazpacho that tastes like sunburned skin and sea breeze. A tangle of homemade yakisoba arrives tangled with uni, sharp with Myoga. Foie gras doesn’t melt so much as shiver, offset by langoustine and tart cherry. It’s serious food, yes, but not joyless. Even dessert – tonka bean cheesecake with pecan miso – feels like a joke whispered in the dark. Not fusion, not fantasy, just feeling, plated.
July 18 onwards. Starts at B3,700. Reserve via 02-687-9000 or email elements@okurabangkok.com , The Okura Prestige Bangkok
