Sathorn's French fine-dining hangout, J’aime, has updated its dishes.

Head chef Amerigo Sesti's new menu features local gac fruit served alongside foie gras royale and almonds (B790) as well as fine imported ingredients like Gillardeau oyster with leek Vichyssoise and seaweed butter toast (B260) and Kamui beef (Japanese angus that’s raised the same way as Kobe beef, B2,370) served with confit potato, beef cheek, eryngii mushrooms and parsley emulsion. The idea, says the chef, is to add modern touches to classic recipes.

We also recommend the frothy cream of frog’s legs with wild mushrooms and asparagus soup (B390) and pan-seared scallop served with pork fat-wrapped truffle ravioli, mache puree and apple foam (B2,190). 

U Sathorn Bangkok, 105, 105/1 Soi Ngam Duphli, Sathorn Rd., 02-119-4899