Art and Gastronomy

A memorable dining experience is not just about the taste of the food—it includes many other factors. As the gastronomic world gets more sophisticated, fresh creativity and innovative ideas are merged together on the plate, just like masterpieces of art on a canvas. As with colours in a painting and notes in music, when different flavours meet harmoniously, the results can be remarkable.

Now you can appreciate art as you enjoy a great meal with privileges from Citi credit card, which can be found at http://citi.asia/2G59svV.

Here are seven Michelin-recommended restaurants that combine art and taste beautifully.

Biscotti (Michelin Plate)
Hotel dining is often similar to a fine painting, with lots of attention to detail, and a well-presented meal can even sum up the expression ‘picture-perfect’. For almost two decades, Biscotti has been one of Bangkok’s most popular Italian restaurants—it even draws a good crowd on a Monday. At the helm of the kitchen now is Chef Andrea Buson, who not only continues Biscotti’s legacy with signature dishes such as focaccia with mascarpone and truffle oil and osso buco ravioli, but also puts his creativity into action. His inspiring dish of Wild Salmon, Bronte’s Pistachio Pesto, Sicilian Cherry Tomatoes and Purple Potatoes consists of a fillet of wild salmon on a bed of green pistachio pesto, where pistachio from Bronte replaces the more common basil, and it is surrounded by sun-dried cherry tomatoes and roasted purple potato cubes—resulting in a plate that displays creativity in a simple yet delicious form. Five-star-hotel service tops it all off.

Biscotti - Anantara Siam 155 Rajadamri Rd., 02-126-8866, Open Mon - Sun 11:30 a.m. - 2:30 p.m. (lunch); 6:00 p.m. - 10:30 p.m. (dinner)

Bunker (Michelin Plate)
The New American cuisine at Bunker gives Chef Arnie Marcella a canvas to paint on using influences from East and West, though the main subject remains the carefully sourced ingredients. As the chef uses his broad experience to interpret classic dishes and create works of his own, trending food items and flavours appear on his rotating menu. The Ma-La Pork Spare Ribs refer to the mala seasoning currently trending in Thailand, presented the Western way with pork spare ribs and a slaw, while the Smoked Bacon Bao Bun is his take on the popular Taiwanese snack. Go for the set menu to explore the chef’s all-round creativity, one theme at a time, including Arnie’s version of San Francisco’s favourite ice-cream sandwich, It’s It, which is on the current menu.

Bunker - 118/2 Soi Suksa (North Sathorn 12) 02-234-7749, Open Mon - Sun 5:30 p.m. - 12:00 a.m.

Indus (Michelin Plate)
Indian culture is acclaimed for the diversity of its art, represented by detailed patterns, bright, bold colours and unique forms. Indian food shares this rich cultural heritage, characterised by spices and particular cooking methods. Indus has followed these traditional cooking methods, serving some delicious kebabs and curries, but now they have also introduced a tasting menu. Although it doesn’t go too far—no molecular gastronomy and gimmicks—it is a bold move, as you can see from the significantly smaller serving portions. Instead of being futuristic, this menu sees Indus Chef Amit Kumar working together with Dr Pushpesh Pant, a renowned historian from India, in search of recipes true to the Indus River heritage. As a result, the dishes on the menu will take you on a journey along the fabled Indus River.

Indus - 71 Sukhumvit Soi 26, 02-258-4900, Open Mon - Sun 5:30 p.m. - 12:00 a.m.

Namsaah Bottling Trust (Michelin Plate)
The bright, bold colours of Namsaah’s exterior gives an impression of fun and playfulness even before you step inside. And when you open the menu, the Pan-Asian offerings also speak of playfulness and diversity. Cross-cultural art flows in the veins of this place, with its history as a royal aide-de-camp’s residence, a bank headquarters and soda (namsaah) bottling factory. Familiar dishes get mixed and matched and recreated, like the Salmon Tartare Wonton “Tacos”—a salmon tartare with chili-lime dressing presented in the form of tacos in crispy wonton shells, and Tangerine Chicken, their version of the classic orange chicken with a sauce made of tangerine, chili and palm sugar. The drinks menu features many Asian-influenced cocktails as well as mocktails.

Namsaah Bottling Trust - 401 Silom Soi 7, 02-636-6622. Open Mon - Sun 5.00 p.m. - 12.00 a.m. (food); 5.00 p.m. - 2.00 a.m. (drinks)

Sensi (Michelin Plate)
If we were to talk about this place with an artistic reference, we’d say that Chef Stefano Merlo was like a veteran artist residing out of town, mastering his craft. Yet Sensi is located right in town, although in an area peaceful enough to enjoy art in a leisurely way. Take the appealing presentation of his caprese as an example. Buffalo mozzarella is served as light as a mousse, with tomato sauce and a little pesto on the base, and covered on top with a sheet of tomato gelatin. However, his creative techniques aren’t limited to originality of presentation. The Spaghetti Gentile in Tomato Water is a complete game changer. The pasta is cooked in a clear tomato water, using the same technique as risotto. The pleasant aroma and subtle tartness are infused in the spaghetti, while stracciatella cheese and fresh basil add texture, flavour and an extra dimension to the dish. What’s more, Chef Stefano can also improvise as the restaurant’s new menu lets a table of up to nine guests request what they’d like from each day’s available produce.

Sensi - 1040 Soi Naradhiwas Rajanagarindra 17 Yaek 5, 02-676-4466, Open Mon - Sat 5:30 p.m. - 11:30 p.m.

The Dining Room at The House on Sathorn (Michelin Plate)
Since the opening of The House on Sathorn a few years ago, we’ve considered the food here as some of the most beautiful in town. From Chef Fatih Tutak’s first menu, through the evolution of his concept of food to the current all-Turkish offering, one thing that has stayed the same is the effort he puts into the dishes’ presentation. The interpretation of his native cuisine comes in delicate forms, from snacks like “Besikas to Kadikoy” a wafer stuffed with foie gras, tahini and fig jam, to the last course of a meal “Canakkale Peynir Helva my way” which is basically a cheesecake shaped like a cheese. Along the way, in his Signature Journey set menu, there are subtle details that are presented with creativity and artistic soul. 

The Dining Room - The House on Sathorn 106 North Sathorn Rd, 02-344-4025, Open Mon - Sun 6:00 p.m. - 10:30 p.m.

Theo Mio (Michelin Plate)
This Italian restaurant by UK celebrity chef Theo Randall pays tribute to simplicity. The venue hints at the friendly and honest service, represented by an open space with a terrace and an open kitchen, and the food follows the same concept. Balance and unity are key to Chef Randall’s masterpieces. The award-winning Cappelletti di Vitello with Porcini Mushroom Sauce showcases the philosophy of simplicity in the form of a dish of homemade pasta stuffed with slow-cooked veal served with a mushroom sauce. Chef Randall pays attention to detail at every single step, from getting the veal right, to making delicious dumplings of pasta and clean and careful plating. The experience at Theo Mio is completed by a bar of chocolate, served on a wooden plate with a small hammer.

Theo Mio - Intercontinental Bangkok, 973 Phloen Chit Rd, 02-656-0444, Open Mon - Sun 11:30 a.m. - 11:30 p.m.

Enjoying aesthetics In gastronomy is the ultimate form of sophistication, so savour an exquisite meal with exclusive privileges for Citi credit card members to make your experience even more pleasurable.
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