7 New Menus From MICHELIN-listed Restaurants To Check Out This Summer

Chef’s Table (Two MICHELIN Stars, MICHELIN Guide Thailand 2021)
Chef Vincent Thierry has updated the menu at Le Bua’s Chef’s Table this season. An ideal meal could begin with his unbeatable pâté en croûte, followed by flashed scallop with black truffle tapenade and rice-smoked Challans duck with pumpkin, chestnuts, and sweet spices, then ending pleasantly with crispy honeycomb served with confit bergamot and Earl Grey sorbet. Chef’s Table is also currently offering an elevated wine pairing experience. You can opt for a Discovery wine pairing for an additional 4,500++ THB or a Prestige wine pairing, with such selections as the 2015 Joseph Drouhin Vosne-Romanée or the 2015 Léon Beyer Pinot Gris, by adding 6,900++ THB to the 7,900++ THB dinner.

For reservations, call 0 2624 9555 or email: dome@lebua.com.

80/20 (One MICHELIN Star, MICHELIN Guide Thailand 2021)
The newly launched 7-course tasting menu by 80/20 has pushed local ingredients to new heights. Impressive cooking techniques shine in courses like Umami Tomato, cured Chiang Mai tomatoes cured with kombu and served with freshly squeezed calamansi, and Kai Tun Khao Pod, the 80/20 version of egg custard made from burnt corn husks and free-range organic eggs from a farm in Northeastern Thailand. 2,400++ THB per person.

For reservations, call 09 9118 2200.

Mezzaluna (Two MICHELIN Stars, MICHELIN Guide Thailand 2021)
It’s time to savour the delicacy and breathe in the air of precision. Japanese-influenced French food presented by Chef Ryuki Kawazaki at Mezzaluna has shifted to springtime in Japan. The ‘Season of Spring’ menu features top ingredients from Japan like sea snail, Ensui sea urchin, Kuruma Shrimp, Niigata Murakami Wagyu beef A5, and Hotaru firefly squid. Priced at 6,500++ THB with additional New World wine pairing for 4,500++ THB or Old World wine pairing for 6,500++ THB. There is also a non-alcoholic beverage pairing for 3,500++ THB.

For reservations, call 0 2624 9555 or email: dome@lebua.com.

Saneh Jaan (One MICHELIN Star, MICHELIN Guide Thailand 2021)
Saneh Jaan promises authentic traditional Thai khao chae recipes which are only available during summer months. Here, khao chae is side dishes like sticky shrimp paste balls and stuffed green chili rolled with golden crispy egg heavily seasoned with full sweetness or saltiness balanced by assorted vegetables and jasmine rice in chilled scented water. The 850++ THB khao chae set includes herbal drink, starter, khao chae with 10 side dishes, and dessert. Available until May 31.

For reservations, call 02-650-9880.

Nan Bei (MICHELIN Plate, MICHELIN Guide Thailand 2021)
Chef Matthew Geng of Nan Bei highlights Sichuan cuisine with his special “A Taste of Sichuan” menu, available until April 30. The menu features six dishes full of flavours and natural fragrance. Think white prawns with sweet and sour sauce and Phuket pineapple, organic chicken popcorn with dried chilies and roasted peanuts, or braised cherry duck with daikon and Sichuan pickled peppers. Available for both lunch and dinner.

For reservations, call 0 2080 0080.

Blue by Alain Ducasse (One MICHELIN Star, MICHELIN Guide Thailand 2021)
Chef Wilfrid Hocquet rolls out a new 4-course lunch menu for only 1,950++ THB. Sardines from Brittany with seasonal salad leaves set the tone first. Sea scallops from Hokkaido with white asparagus and smoked egg yolk follow second. For the main course, choose from steamed Skrei cod or Iberico pork tenderloin. Then get spoiled for choice with three dessert options, from Granny Smith apple tart tatin with cider sorbet, Paris-imported chocolate mille-feuille, or fromage blanc sorbet with yuzu and vanilla olive oil by Chef Max Boonthanakit.

For reservations, call 0 2005 9412 or email: enquiries@blue-alainducasse.com.

Mia (MICHELIN Plate, MICHELIN Guide Thailand 2021)
Choose between a 5-course (2,950++ THB) or 7-course (3,650++ THB) new tasting menu at Mia. Chef Top Russell and Chef Michelle Goh are ready to prepare a heavenly feast with dishes like squid ink tuile with taramasalata and red caviar, North Sea crab with ajo blanco and seared grapes, and a very ‘ducky’ main course containing duck neck sausage, duck breast, and a glass of “brandy” made with duck consommé. You can opt for 3 wine pairings for an additional 990++ THB and 1,790++ for 5 wine pairings. Good news for uni lovers. You can add uni to top off some dishes for 690++ THB more.

For reservations, call 0 2080 0080 or 0 2258 6745.