How does somes Dombes Duck or homemade mineoka tofu sound? These are just some of the new dishes hitting Bangkok's plates now at a restaurant near you.

How does somes Dombes Duck or homemade mineoka tofu sound? These are just some of the new dishes hitting Bangkok's plates now at a restaurant near you.


Among the modern Japanese restaurants, Zuma has the most stunning decor. You might recognize some of the dishes in the menu, but with the new head chef Satoshi Onuki coming from Zuma London and Nobu, comes new dishes like the seared wagyu gunkan maki with garlic crisp and caviar (B690), dumplings stuffed with black cod, prawn and ginger juice (B370) and pumpkin with sansho (Japanese pepper) honey butter (B280) and heavenly dessert you don’t want to miss, jasmine cream with sake poached apple (B250).

G/F, St. Regis Hotel, 159 Ratchadamri Rd. 02-252-4707. Open Mon-Sat noon-3pm, 6-11pm



Even though Genji is more than 30 years old now, the renovation three years ago has brought more life to the place—traditional, earthy and cozy while the kitchen’s mission turns to traditional cuisine. The new menu includes the meaty wagyu houba yake (marbled beef cooked on a leaf, B1,000) and homemade mineoka tofu with taraba crab (pudding made with heavy cream and Japanese kudzu root starch, B400). Our favorite still lies to the old dish like the kamo nanban soba with onsen egg, mushroom and truffle essence (B600)—the noodles are homemade and the broth is very refreshing. The small terrace is a lovely spot if you can live without air-con.

Swissotel Nai Lert Park Bangkok, 2/4 Wireless Rd., 02-655-4265. Open daily 11:30am-2:30pm, 6-10:30pm



Sirocco just launched the new set menu called 2003 Heritage Collection to celebrate their 10 years in existence. Led by new Chef de Cuisine Gonzalo Ruiz, the kitchen team boasts of the rare ingredients they use in dishes like the Dombes Duck (duck breast confit and grilled with rhubarb, wild strawberry compote, hibiscus juniper foam and baby Provencal artichokes) and poached Catalan monkfish medallion with olive oil and served with saffron bomba rice risotto, fried cuttlefish and reduced ink sauce. Drinks are worth the try, too. Created by the innovative mixologist Ron Ramirez, the new cocktails are piared with the set menu, such as the Blast from the Past (Royal Salute 21 Year Old, homemade cigar liqueur, mango nectar and ginger and orange marmalade).

63/F, Tower Club at Le Bua, 1055 Silom Rd., 02-624-9550. Open daily 6pm-1am


Blue Sky

If you find that a rooftop in the city is too tense, try Blue Sky which comes with a view of Chatuchak Park. Changing the whole concept from Mediterranean and Asian cuisine to french bistro style, Chef Eric Berrigaud is introducing some comfort dishes such as the croquettes with scallop and black ink bread crust (B450), smoked and fresh salmon rillete with capers and lemon (B250) and shepherd’s pie with duck confit, foie gras and mushroom cream sauce (B750). It’s even more interesting for the smokers as they offer up a brief list of cigars.

24/F, Centara Grand at Central Plaza Ladprao, Paholyothin Rd., 02-541-1234. Open daily 6pm-2am