曼谷酒店

Chef Giacomo Primante curates a "borderless dining" experience, combining European technique and Thai ingredients in his 11-course "360°" and eight-course "180°" tasting menus. Thoughtful details abound in this elegant taupe-toned space, from golden cutlery to handmade pottery. Crafted using seasonal local produce, the dishes reveal finesse and a deep respect for native flavours. The Thai white asparagus with beurre blanc and white chocolate is a standout.

Veteran Chef Thierry Drapeau expands on his ‘cuisine of the soil’ philosophy he first explored in his native Loire Valley. The art-deco dining room has floor-to-ceiling windows and velvet curtains that open to reveal his stage – an open kitchen. Here, he achieves classic French flavours using imported herbs and edible flowers that evoke their terroir. The Flower Bouquet set menus rotate with the seasons, are great value and matched by excellent service.

Boasting impressive city views, this spot is ideal for a date and features a chic décor with an open kitchen, oversized light fittings and charcoal walls. Working closely with Ciel Bleu in Amsterdam, and inspired by French fine dining with Japanese influences, they offer three tasting experiences: Ku-Ki, Chikyu and Mizu, as well as The Complete Experience. Guests may choose their main and dessert, with the option of premium Japanese Wagyu for the main, and either a creamy creation or a seasonal fruit dish for dessert.

This is so much more than merely an Indian restaurant – at INDDEE you’re taken on a culinary journey around all parts of India and with each of the 10 or so courses of the set menu comes a story. Whether it’s carabinero finished off at your table to represent Goa, or the harsh Himalayan winter signified by pickled vegetables, each dish is a visual delight with memorable flavours. The chef’s extensive experience working in a Japanese restaurant is also evident – for example, the snacks include patra, made with Hokkaido scallops. The delightful service team enhances the experience with their cha

Igniv means “nest” in Romansh, the mother tongue of chef-founder Andreas Caminada, and there is certainly a playful nest-like quality to this elegant restaurant in The St. Regis Bangkok hotel. The chef has worked alongside the celebrated founder for many years, all collaborating to craft detailed dishes that are executed with a Swiss clock-making precision. Their excellent tasting menu inspires sharing, with multiple dishes served simultaneously.

The Singaporean chef is renowned for his culinary approach that combines traditional and modern techniques with meticulous attention to detail. His introduction to each course reveals his enduring passion for his craft. Seated at the L-shaped counter, diners can soak up the dynamic energy of the kitchen. The city view adds another dimension to this memorable culinary experience.

With 10 years of experience working in Australia, the chef seamlessly blends his international perspective with a deep love for his homeland as he crafts the menu. His culinary philosophy celebrates the essence of regional Thai cuisine while incorporating modern techniques to forge a fresh identity. In an elegant, modern space with high ceilings, enjoy the concise, expertly seasoned tasting menu, rife with delicate yet richly layered flavours.