Changing up the status quo at Anantara Siam’s Italian fine-dining den, Biscotti, is new head chef Andrea Buson.

 

Originally from Venice, Busan is stepping outside your usual Tuscan and Roman favorites. His Venetian-style green pea risotto (B810) bursts with salty strips of pancetta and fresh pea flavor—though the slab of foie gras on top is pure five-star Bangkok hotel. A slow-cooked octopus tendril (B720) showcases Venetian cuisine’s seafood roots, plated with chickpea puree and sweet, zesty lemon.

 

What hasn’t changed is Biscotti’s after-dark vibe of rich, lacquered woods and equally rich-looking clientele, most of whom finish on the a la minute, deconstructed tiramisu (B680).