The MICHELIN Guide Thailand 2024 has recently been unveiled, showcasing 6 new MICHELIN Star restaurants showcasing the diversity of cuisines in the Land of Smiles. Let's discover what captivated the inspectors in these new establishments!
Dong Dang by Baan Tepa. (© Michelin)
Black squid ink 'Dong Dang' noodles with lemongrass
Baan Tepa (Thai Contemporary, two MICHELIN Stars, MICHELIN Guide Thailand 2024)I loved the sheer simplicity. The colour was a deep, dark, glossy black - super polished. But wow! There was such complexity to the flavour. The 'noodles' were quite firm in texture, and uniformly cut. The finely sliced lemongrass didn't dominate but added further complexity with a perfectly judged hint of citrus to balance the richness of the squid ink. Impressive cooking.
The use of durian at Gaa. (© Michelin)
The 'Tandoori Story' durian, roselle saag, bread and pickles
Gaa - Indian Contemporary, two MICHELIN Stars, MICHELIN Guide Thailand 2024)For me, the durian dish was a confirmation of this great kitchen. The distinct fruit contained this creamy mix of blended fruit. The waitress generously poured over a thick and hot creamy spiced sauce and mingled it through the fruit. It was so original. The various pickles were really good. The freshly made roti was brushed with ghee, and we got 2 fresh servings in which to place the durian mix on top. There was another great addition to this serving: the saag was really divine, extra refined, and beautiful in flavour. An excellent finale to the savoury courses - highly memorable.
INDDEE's Scallop (© Michelin)
Scallop
INDDEE (Indian Contemporary, one MICHELIN Star, MICHELIN Guide Thailand 2024)The uber-fresh scallop was served at just the right temperature, allowing its flavour to shine. It was finely diced into a tartare and beautifully spiced. Topped with a superb injipuli (a dark brown sweet-sour and spicy curry made of ginger, tamarind, green chillies, and jaggery), and accompanied by five small, fine, and delicate condiments. The flavour was simply superb, with such simplicity allied with complexity. On the side, a frothed and beautifully spiced rasam (spicy South Indian soup) was a great accompaniment to this skilled Indian dish.
Beautifully cooked sand whiting fish at Resonance. (© Michelin)
Sand whiting fish/ bamboo shoot
Resonance (Modern Cuisine, one MICHELIN Star, MICHELIN Guide Thailand 2024)The Sand Whiting fish had been skilfully cooked tempura style, encased in a firm, fine yet crisp golden batter, seasoned to perfection. The inner fish was beautifully flaky, firm and sweet, the exterior wasn't greasy - the contrast of texture was superb. A smooth plum purée delivered a little fruity acidity, with a fine balance of light sweetness, the sesame leaf you rolled around the fish added a herbaceous note.
Mia's memorable creation. (© Michelin)
North Sea crab, ajo blanco, grapes
Mia (Modern Cuisine, one MICHELIN Star, MICHELIN Guide Thailand 2024)The intricate and confident presentation featured a finely crafted ring of crab, remarkably fresh and delicately bound together in a light mayonnaise. The ajo blanco, made from tapioca, boasted a silky-smooth and creamy texture that complemented the crab without overpowering it. The creaminess was perfectly balanced with a touch of sweetness from the finely sliced ripe grapes, while a fine lattice tuile added a contrasting texture. This assured cooking demonstrates impressive precision.
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Illustration image: © Michelin, Mia
Illustration image: © Michelin, Mia
