Foodies know a meal gets better when there’s a great wine to complement the fabulous fare, and a restaurant’s wine list can make the difference between a merely good place and a stand-out, superior restaurant. This is because there’s nothing quite like a well-chosen wine to complement the courses at your dinner.
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Here are seven Michelin-recommended restaurants and the best food and wine pairings they offer.
The restaurant: Authentic Spanish food made with imported ingredients from the native country take pride of place at this restaurant. From outside, the place looks like a welcoming Thai house, while inside there are touches of Spain everywhere. You will spot the warm tones of red and yellow—the colors native to Spain—as well as vibrant tiles and terracotta tableware. Here, chef Victor Burgos, whose experience includes top hotels and Michelin-starred restaurants, prepares tapas, cold cuts, cheese and rice dishes, and offers an extensive list of Spanish beers and wines.
The pairing: As the restaurant’s name means rice, you wouldn’t want to leave without trying a rice dish. Order the black ink paella with octopus and clams, which goes together well with an Albariño wine like Paco & Lola from Galicia in the northwest of Spain.
Arroz - 112 Sukhumvit 53, 02-258-7696, Open Mon-Fri 5:30 P.M.- 10:00 P.M., Sat-Sun 11:30 A.M.- 2:30 P.M.; 5:30 P.M.- 10:00 P.M.
The restaurant: Right in the heart of Bangkok, it’s difficult to believe there could be such an oasis of great food, good wine and a peaceful ambiance amid the green garden and rustic decor. This is one of Bangkok’s finest Italian restaurants, and it is helmed by Turin-born Chef Stefano Borra, whose restaurant Vo was awarded a Michelin star before its closure. Based on traditional Italian cuisine, the chef reinterprets and creates new dishes like Lasagna 2017 (Granny would never be able to do it!), a deconstructed version of a classic lasagna in which the original flavors stay intact. And because ‘Enoteca’ means ‘wine repository’, you can be sure to see one of the biggest Italian wine lists in Thailand here, with over 400 labels.
The pairing: If you feel like trying the 2017 version of Chef Borra’s lasagna, opt for the Nebbiolo Juvena 2015 Doc. Antoniolo. to pair with it. This wine from Gattinara is easy and approachable, balancing the creaminess of the dish with its acidity without overpowering it.
Enoteca - Soi Sukhumvit 27, 02-258-4386, Open Mon-Sun 6.00 P.M. – 12.00 A.M.
The restaurant: Established in 1966, Fireplace Grill and Bar is one of the longest-standing premium steakhouses in Bangkok. The restaurant’s open kitchen allows diners to watch the culinary team, led by Chef Sebastian Reischer, with the action lit up by a charcoal grill. The menu offers a wide range of prime meats with classic and contemporary cuts as well as quality seafood sourced internationally. In addition to mouth-watering steaks, don’t miss the lobster bisque to start with and a crepe suzette to finish the meal.
The pairing: Get the 58C wagyu short rib, pan seared foie gras, celeriac puree and port wine jelly, which pairs well with 2012 Le Plan blend of Grenache, Syrah and Mourvedre from Gigondas in the Southern Rhône Valley of France. The rustic flavors and aromas of wild berries captures the basic combination of foie gras and berry while the bold character is strong enough to withstand the intense flavors of beef rib and cut through the fattiness with tannin.
Fireplace Grill and Bar - 973 Phloen Chit Road Lumpini, 02-656-044 ext. 5505, Lunch (Mon-Fri): 12:00 P.M. -2:30 P.M. Dinner (Daily): 18:30 P.M. - 22:30 P.M.
The restaurant: Premium cuts of imported meats take center stage in this steakhouse. You can expect meat from Japan, Australia, New Zealand and the USA, as well as a range of imported fresh seafood. The classic dining room is defined by white tablecloths, leather-upholstered chairs and wooden furniture as well as some New York influences. Chef Kevin B. Thomson and Chef Suriyan Phonken roll out all the classic steakhouse fare, which you can be sure will be executed just right. The restaurant also stocks wines from both Old and New world producers.
The pairing: Go all-American by ordering a U.S. Filet Mignon, which goes well with an Alexander Valley Estate Cabernet Sauvignon from Sonoma Country, USA.
New York Steakhouse - 2nd Floor, JW Marriott Bangkok, 4 Soi Sukhumvit 2, 02-656-7700, Open Mon-Sun 6.00 P.M. – 11.00 P.M.
The restaurant: Things heat up easily at this deep-red restaurant where the all-red furniture meets a Ferrari-red open kitchen in the middle, surrounded by floor-to-ceiling windows with panoramic views all around. The red lighting seduces you into the wine cellar before entering the main room. Chef Philippe Gaudal selects only premium meats like Japanese Matsusaka beef, Australian Wagyu Stockyard Black Label and Australian Ranger Valley 400 days grain-fed, as well as poultry, lamb and seafood.
The pairing: The Stockyard Black Label Tenderloin with Valpolicella Classico "Bolla", from Veneto, Italy. The Italian red wine complements the fine texture of the tenderloin with its medium body and balanced flavors that won’t overshadow the meat.
Rib Room & Bar – 31st Floor, The Landmark Bangkok, Sukhumvit Rd., 02-254-0404. Open Mon-Sun 6.00 P.M. – 11.00 P.M.
The restaurant: Although this Tuscan villa-themed restaurant might look a bit old school, you can’t judge the food solely from the look of the place. Sicilian Chef Gaetano Palumbo heads the kitchen that offers contemporary Italian cuisine. Italian cultural heritage is maintained through the tradition of gathering around the table and eating. Here, diners can select dishes from different menus, which are grouped according to the origin of the main ingredients, namely the garden (vegetarian), the ocean (seafood) and the butchery (meats). With skillful techniques and subtle combinations of flavors, chef Palumbo gives a young soul to the dignified place in dishes like rosemary smoked salmon with parmesan cream, sweet pickled baby onions and onion powder, served in a smoked-glass bowl.
The pairing: Even a simple dish like pasta gets attention from the chef, reflected in the details in the tagliatelle with lamb ragu, sweet pea, pecorino di fossa and mint. Pair this with the 2014 Sangiovese, ORA, DOC San Patrignano and enjoy the round, soft and elegant character of a deep-red, young Sangiovese. The fruity acidity balances the richness of the lamb and pecorino cheese, and the secondary notes of leather and licorice complement the flavors of the marinade.
Rossini’s - Sheraton Grande Sukhumvit, 250 Sukhumvit Rd., 02-649-8364, Open Mon-Fri 12.00 P.M.- 2:30 P.M., Sun 12.00 P.M.- 3.00 P.M., Mon-Sun 6.00 P.M. - 10:30 P.M.
The restaurant: Located on the 54th floor of the Centara Grand Hotel, this restaurant makes the most of city views from above, and also features a huge wine cellar that stores more than 2,000 bottles from both the Old and New worlds. Diners can opt to sit in the wine cellar, browsing the unusual wine labels, eating casually and having a great conversation in the Tapas & Raw bar zone, or enjoy the full experience of combining great food with a scenic perspective on the semi-alfresco dining deck. Chef Joan Tanya Dot’s menu features many one-of-a-kind dishes that are difficult to find anywhere else in Bangkok, like the signature whole-roast suckling pigs and lambs.
The pairing: The chef crusts one of the best cuts in Iberia—Iberico pork presa—with black-ink paella, making a crusty and juicy piece of meat that pairs wonderfully with Finca Dofí, Álvaro Palacios, Priorat 2012. This delicate wine is sweet and expansive on the palate, offering concentrated but lively, spice-tinged raspberry and bitter-cherry flavors and a touch of candied flowers.
Uno Mas - 54 Fl. Centara Grand, Rama 1 Rd., 02-100-1234, Open Mon-Sun 11:30 A.M. -2:30 P.M., 4.00 P.M.- 1.00 A.M.
Great wines have the power to enhance delectable dishes and these top-tier restaurants know that well. Enjoy your exquisite meal with exclusive privileges for Citi credit card members to make it even more memorable.
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