Jun 20, 2012|
California-born upscale restaurant Koi (26 Sukhumvit Soi 20, 02-258-1590. www.koirestaurantbkk.com) is serving a new menu created by Executive Chef Nicolas Bovine. It's still Japanese fusion but with a touch of molecular gastronomy. Choose from more than 25 dishes, including grilled tiger prawns with smoked avocado aioli, mango, mixed greens and yuzu vinaigrette (B420), and grilled lamb with tandoori mushroom, mashed potato, pumpkin puree and ichimi sauce (B1,100). Enjoy these with your pick of six new cocktails, like the tantalizingly-titled Wasabitini and Shiso Mojito.