Last year marked the beginning of a reinvigorated talent on the part of chefs and restaurateurs and a new sense of adventure among diners. Whether it was fancy cocktails or modern gastronomy, we saw the hints of new ideas in dining and drinking, which raises our hopes that in 2011 these beginnings will become full-on trends, and our fair city will rise even further in the estimations of foodies everywhere.

Ubiquitous Modern Gastronomy

Modern gastronomy (the use of high-tech, sometimes industrial food techniques in fine dining) is not new. Bangkok saw some sad attempts over the years, and it’s a tired trend just about everywhere else. But modern gastronomy was also the driving force behind the world’s best restaurant (El Bulli, in Spain), so don’t write it off just yet. 2010 brought us Sra Bua and, more recently, Gaggan—Thai and Indian restaurants respectively—both of which have gotten very positive feedback. While we doubt serious full-on molecular kitchens will bloom all over town in 2011 (too complicated, too expensive), there will soon be few restaurants left that don’t have some touch of modern gastronomy in their menus: an emulsification here, a sous-vide cooked foie-gras there.

Independent Thai Chefs

Finally, 2010 saw Bangkokians ditch hotels as the de rigueur venue for fine dining and head to standalone restaurants for their fix of haute cuisine. So sure, there’s always been Gianni and Zanotti but places like Triplets, 4 Garcons or La Table de Tee have taken the trend to a much younger (and wider) audience, while proving that local chefs can cook foreign food. What can you expect in 2011? A lot more chef-slash-restaurateurs, it seems. Chef Nicholas Reynard, formerly of La Truffe at Maduzi Hotel, is opening his own restaurant on Sukhumvit Soi 39. Jesse Barnes, former chef of Grossi at the Intercontinental, is mulling over whether to open something here (he has a hit restaurant in Melbourne already). And Steve Grimes, sushi chef at KOI, has a restaurant in Aree due to open in a couple of months. But independent international chefs are only the first half of the equation: we’d also like to see a lot more Thais take center stage and cook up a name for themselves.

One-Dish Ponies

We’re no strangers to streetside restaurants that only offer one or two specialties—from bamee moo daeng to yen ta fo. But in the realm of proper roof-over-your-head dining, options are pretty limited. Iron Fairies opened on Thong Lor in February, with nothing but several types of burgers on the menu. Owner Ashley Sutton followed up this simple formula several months later, with the opening of Fat Gut’z which emphasized fish and chips. Could this be the start of something? In 2011 the trend continues with the opening of BonChon Korean Fried Chicken, which, with the exception of some salads and small sides, only serves different cuts of fried chicken slathered in a choice of two sauces. We hope many more with follow. Biriyani, maybe? Pho? Or even all-night pizza parlors that sell by the slice, like the defunct New York Style Pizza.

Pop-Ups

Kenji kicked things off early this year with a fleet of trucks doling out Korean-inspired burritos and tacos, at a parking lot near you (see Open Door, Click here). With existing trucks parked at Thong Lor Soi 13 and Lake Ratchada across from Suan Benjakitti, the business intends to expand its locations, communicating its whereabouts via Facebook and Twitter. Could this be the beginning of a pop-up restaurant trend? We certainly hope so. Pop-up restaurants are also a great way for established chefs to try something new for one night only. Besides, it’s more of an experience if it’s never to be repeated again. We know food trucks aren’t exactly the same as pop-up restaurants, but a little birdie told us that the space across from hipster haven WTF on Sukhumvit Soi 51 will soon be converted to an additional event space, including a floor devoted to pop-up restaurants.

Nightlife, Dining, Same Difference

Hyde and Seek was to expensive signature cocktails what Wine Connection was to affordable wine: the epicenter of a trend that began to swell soon after that decisive first step. In the last quarter of 2010, we saw no less than three establishments that hired mixologists to come up with their own, distinctive cocktails: Soul Food Mahanakorn, Serenade and Fat Gut’z. In 2011, Salt sublet a barman from Hyde & Seek to crafts its cocktail menu and train its staff. Joseph Boroski, a mixologist of New York fame, is also training the barmen at St. Regis in the delicate art of classic cocktails. Almost all of these cocktails cost over B200, which says something about our determination to drink them. Hip bars and restaurants opening in the coming year would be best advised to take extra special care of their drinks lists if they hope to attract followings as loyal as the ones these guys do. But the trend is also working in the other direction. Q Bar is doing wine nights, WTF is doing more and more food. With Bangkok’s late 20-somethings and early 30-somethings increasingly bored with DJs (unless that DJ is Maft Sai), we predict more wine and better eating at bars.ฃ

American Cuisine—whatever that means

Apart from the age-old debates as to who has the best burger or ribs, there hasn’t been much going on American cuisine of late. But last year saw the opening of Home Run Bar and Grill, a gastro bar that was not, for once, affiliated with the British Isles, V8 Diner, a 24-hour diner straight out of a 1950s American college student’s dreams and The Garret, which actually does dishes like salads with “autumn greens” and touts itself as “New American”—a cuisine that’s very hot in foodie cities in the US like New York and San Francisco. (The Seafood Bar has also billed itself as contemporary American for a couple years.) In 2011, we expect to see more and more chefs exploring this hearty cuisine and importing its unique combination of rustic and modern into Bangkok.

Regional Thai Food

Up until recently, fancy Thai restaurants were for tourists, and their food was toned down beyond recognition. But with Bo.lan, Nahm and Soul Food Mahanakorn, proper Thai food, farang and air-con are finally on speaking terms. The success of these ventures makes us think that we will see much more high-quality Thai food in 2011. Still, these kitchens are headed by Westerners, something reflected in their clientele. So what kind of high-end Thai restaurant could make sense for Thais? Perhaps regionally-focused restaurants such as Phuket Town, a hugely popular cute little shophouse on Thong Lor. After all, Bangkokians have always seemed more willing to splurge on high-end somtam at Kum Poon than high-end tom yam kung.

More Wine By the Glass

Wine Connection Deli and Bistro opened at K. Village and quickly became a bustling monolith for beginner wine drinkers, enjoying cheap bottles served alongside comforting dishes like pizzas and pastas. In 2011, however, similar hype is surrounding other restaurants that are positioning themselves as wine bistros, such as Wine I Love You, a venture between Route 66 and Gulliver’s, and Wine 33, a partnership between Singha (who also own the PB Valley winery) and Pla Dib—both packing tables at the Crystal Design Center. Even on Aree, the burgeoning new foodie neighborhood, their usual house-converted-into-bars-type spaces are getting savvy and restaurants like Aree Alley are marketing themselves as places to get wine. On Sukhumvit, forgoing the need to wait for the next wine tasting event, Ekkamai just saw the opening of Sip, a wine bar that offers tastings, so you don’t have to commit to a whole glass, much less a whole bottle. What this means for the dining scene in 2011 is better wine lists in the sub-B1,500 range and more offerings by the glass, as opposed to just the generic red and white house wine.

Aree, the New Thong Lor

Last year, unless you were going to Pla Dib or unless you lived out there and were an expat government officer, there was little need to go out to Aree. The existing spots were all the usual formula of cute house, front garden, gin and tonics, beer, singer with an acoustic guitar. But that is slowly changing, with proper eateries beginning to pop up there that are neither Fuji nor Basilico, such as Tanyamama and late-December addition, Salt. We hear rumors of new Japanese finer dining restaurants in Aree scheduled for later this year, and it could very well be that Thong Lor will have, if not stiff competition, then at least a little something to keep it on its toes. We only hope restaurateurs will get it together and sign their new leases before the real estate goes through the roof.

French, Upheld by Japan

Thai chefs like those at Triplets and 4 Garcons may be bringing simple, authentic French food to a wider audience, but salvaging French haute cuisine and patisserie may end up in the hands of the Japanese. In August of last year, Ma Du Zi Restaurant by Yuya did away with La Truffe, its French restaurant, and brought in a Japanese chef to serve up French food with little Japanese touches. Over on Sukhumvit, the modest little Japananese-owned bakery, Le Blanc, has been doling out beautiful French bread and pastries for months and months. So, with our love of importing all things Japanese, and with the number of Tokyo chefs winning Michelin stars, we predict more French food prepared by Japanese chefs.

Essentials

4 Garcons. 1/F, Oakwood Residence, 113 Thong Lor 13, 02-713-9547.
Aree Alley. 2/1 Areesamphan Soi 4, 02-278-5325. www.areealley.com.
BonChon Fried Chicken. 2/F, Seenspace 13, 251/1 Thong Lor Soi 13, 02-185-2361.
Le Blanc. 15 Sukhumvit Soi 39, 02-259-4353.
Bo.Lan. 2/F, Exchange Tower, 388 Sukhumvit Rd., 088-022-4022.
Fat Gut’z. 1/F, Grass Thonglor, 264 Sukhumvit Soi 55 (Thong Lor), 02-714-9832.
Gaggan. 68/1 Soi Lang Suan, 02-652-1700.
The Garret. Rooftop, Mini Showroom, 99/99 Ekamai Soi 7, 02-711-6999.
Gianni. 34/1 Soi Tonson, Ploen Chit Rd., 02-252-1619. www.giannibkk.com.
Grossi. G/F, InterContinental, 973 Ploen Chit Rd., 02-656-0444.
Home Run Bar & Grill. 253/2 Sukhumvit 31, 02-258-6250. www.homerunbangkok.com.
Hyde and Seek. Athenee Residence, 65/1 Soi Ruam Rudi, 02-168-5152
Iron Fairies. 394 Sukhumvit Soi 55 (Thong Lor), 084-520-2301.
Kenji. 02-162-9000, www.kenji-bkk.com.
Kum Poon. 7/F, CentralWorld, Ratchadamri Rd., 02-646-1044
Ma Du Zi Restaurant by Yuya. 9/1 New Ratchadapisek Rd., corner of Sukhumvit Soi 16, 02-615-6400.
Nahm. G/F, Metropolitan, Sathon Rd., 02-625-3333.
Phuket Town. 160/8 Thong Lor Soi 6, 02-714-9402.
Pla Dib. 1/1 Areesamphan Soi 7, 02-279-8185.
Salt. Arisamphan Soi 4, 02-619-6886.
The Seafood Bar. Somerset Lake Place, 41 Sukhumvit Soi 16, 02-663-8863. www.theseafoodbar.info
Serenade. 1/F, Grass Thong Lor, 264/1 Thong Lor 10, 02-713-8409.
Sip. 33/32 Sukhumvit 63 (Ekkamai) 02-714-2223
Soul Food Mahanakorn. 56/10 Sukhumvit Soi 55 (Thong Lor), 02-714-7708.
Sra Bua. Siam Kempinski, 991/9 Rama 1 Rd., 02-162-9000.
Tanyamama. 10/27 Phahon Yothin Soi 5, 02-617-3950.
La Table de Tee. 69/5 Sala Daeng Rd., 02-636-3220. www.latabledetee.com.
Triplets. 6/F, Parnjit Tower, Sukhumvit 55 (Thong Lor), 02-712-8066.
V8 Diner. 284 Sukhumvit Rd., 02-229-4453.
Wine 33. Crystal Design Center, 02-102-2233.
Wine Connection Deli & Bistro. G/F, K.Village, 93-95 Sukhumvit Soi 26, 02-661-3940.
Wine I Love You. Building E/F, Crystal Design Center, 02-102-2166.
Wine 33. Crystal Design Center, 02-102-2233.
WTF. 7 Sukhumvit Soi 51, 02-662-6246. www.wtfbangkok.com.
Zanotti. 1/F, Sala Daeng Colonnade Condominium, 921/1 Silom Rd., 02-636-0002. www.zanotti-ristorante.com.

Q&A: Pavita Saechao

Modern gastro techniques explained

TIRED TRENDS: What We’ve Had Enough Of

Vaccuum Pump

B240 from Emporium Wine Cellar

Wines that stay opened, even with the cork shoved back in and stuck in the fridge, rapidly deteriorate and lose their flavor in a day or two. That’s where this handy (and cheap!) gadget comes in. Stick one of the rubber corks into the bottle, fit the pump over it and pump away until it feels nice and tight. Now your opened bottle may last up to a week without compromising too much of its initial flavor.

Thermometer

B1,850 from Emporium

Most red wines that suggest serving at room temperature mean European room temperature, not mid-April Bangkok room temperature. Even white wine, which you should serve a great deal cooler than red, won’t reveal as much of its aroma and flavor if it’s too cold. Following the suggested temperature of individual wines greatly enhances your enjoyment, and this very sexy thermometer will also make you look super knowledgeable.

Aerator

B480 from Wine Connection

This cute, funnel-like, rustic aerator goes over your glass or a decanter before you pour in the wine. The many holes increase the surface area of the wine that comes into contact with the air, thus speeding up the breathing process. Many wines will need a bit more breathing than this supplies, but it should work nicely with full-bodied red grapes that are meant to be drunk immediately. Don’t try this with decades-old, super delicate wines, though.

Carafe

B1,600 from Wine Loft

You’ve seen these at Italian restaurants. Carafes are a nice, slick way of serving your wine, particularly if the color is especially beautiful (or if you bought a super cheapo bottle and don’t want anyone seeing the label). Incidentally, the process of pouring your wine out of a bottle and into the carafe will air it out a bit, too.

Decanter

B900 from Wine Connection

If you need some more intensive breathing action for your wine, opt for a wide-bottomed decanter instead of a carafe, especially if the wine you’re drinking has some sediment. The wide base will not only collect the sediment and let it settle to the bottom and not into your wine glass, it will expose more of the wine to the air. Do let the wine sit for about 15 minutes after decanting it to allow everything to settle, though.

Decanting Pourer

B3,990 from Emporium

This is probably only appropriate for when you’re having a party and want to look extra clever. But what it does is avoid that dribble at the end of your pour (that a waiter would stop with a twist of his wrist and a wipe of the towel). And this fancy one from Menu has an in-built mini-aerator, too!

Foil Cutter

B290 from Emporium Wine Cellar

Seems simple enough to peel off the tough foil casing that covers your wine bottle’s cork, especially with that little toenail-shaped blade at the end of your wine opener. And yet many a finger has been disfigured trying to hack through to the cork. Use this instead

Champagne Stopper

B1,180 from Emporium

Your stoppers and wine pumps won’t work on the slightly different bottle neck and higher pressure of Champagne bottles, so if you are bubbles fan then invest in this little gizmo. It won’t prevent oxidization, but it will stop your Champagne from going flat if you’re planning to nurse it over all afternoon.

6-Bottle Wine Rack

B390 from Index Living Mall

Your wine bottles should be stored horizontally, not vertically. If you’re not ready to invest in one of those fancy wine fridges that keeps them at the correct temperature and humidity, make the first step with this cheap, efficient wine rack that stacks nicely to save you space. Just keep it away from direct sunlight and changing temperatures.

Wine Glass

B269 from Index Living Mall

If you’re not experienced enough yet to have a different-shaped glass for every type of wine out there, you should still avoid silly cut glass ones. Stemless ones may be very chic but holding the bowl warms up the wine faster than normal. If you’re too poor for Riedel, get a dozen of these simple, generic tulip-shaped glasses from Rona.

How to Care for Your Wine Glasses

1. Do not wash your glasses with detergent or special glass cleaner. Use only warm water.
2. Drain them on a towel, away from your other dishes.
3. The idea is to keep the glass as clear and shiny as possible, for accurate appraisal of the wine. Don’t use normal kitchen paper towels to dry them as this will lead to scratches. Try micro-fiber towels.
4. If you want to be super fancy, hold your glasses over some steam (from a boiling kettle, maybe). It’ll add an extra shine.

Essentials

Emporium Wine Cellar 5/F, Emporium, Sukhumvit Soi 24, 02-269-1000
Index Living Mall 2/F, 78/1 Sukhumvit Soi 63 (corner of Soi 6), 02-714-8300
Wine Connection G/F, Sivadon Building, Soi Convent, Silom Rd., 02-234-0388
Wine Loft Sukhumvit Soi 31, 02-260-0027

Pata Negra
Named after the black toenails of the Iberian pig it comes from, pata negra is also known as Iberian ham, or jamon Iberico. The pigs are raised free-range on a diet of acorns and grain. The ham is cured with salt for a number of weeks, washed, and then aged for as long as 36 months.

Parma ham
You may not know this, but prosciutto is just a fancy, Italian word for ham. So Parma ham and prosciutto are the same thing, except it’s ham made under the designation of origin laws particular to the Parma region. For instance, the pigs there are sometimes fed leftover whey from Parmegianno Regianno cheese, giving the ham a nutty flavor.

Mortadella
What Americans call baloney and Italians call bologna, mortadella is a large, fat sausage that dates back to Roman times, the name possibly referring to the mortar used to grind the spices and meat together. You can recognize it from the large circumference of the slices as well as the widely-spaced squares of pork fat that stud the surface, taken usually from the pig’s neck.

Nduja
This Calabrian cured sausage is akin to the French andouille, and it’s made from all the trimmings of the pig, such as the head, belly, entrails, skin, and more, mixed in with spices and red peppers. Sounds gross, but the result is a smooth, spreadable sausage that goes great on bread.

Chorizo
What distinguishes the Spanish chorizo from other cured pork sausages is the use of sweet or spicy Spanish paprika, depending on the type of chorizo, and sometimes wine. Chorizo can also sometimes be smoked. Don’t confuse this with Mexican chorizo, which uses dried chili peppers and is fresh, not cured, so it needs to be cooked.

Find out where to find cold cut platters

Salami picante
This Calabrian pork sausage is essentially what Americans call pepperoni, though many European cultures have a word for dry, cured sausages. In France, for instance, they are called saucisson. A dry-cured, slightly fermented sausage, salami has a tangy flavor that other dried sausages lack. In the salami picante, additional pork fat, dried chillies and paprika are added. The most famous salami of the Calabria region is soppresata.

Coppa
Italian for “nape of the neck”, coppa is a dry-cured sausage that comes from the neck and shoulder of the pig. It’s similar to prosciutto, though ham technically comes from the butt and thigh of the pig.

Bresaola
Not to be confused with carpaccio, this is paper-thin sliced beef cured in a dry spice rub of salt and nutmeg, cloves or other spices, depending on the producer, and then air-dried. Unlike many other sausages, bresaola is very lean and has no visible white fat streaks or dots. Try it with a squeeze of fresh lemon.

Salami Milano
Similar to its Calabrian counterpart, Milanese salami is very popular, due in part to its pleasant, slightly sweet flavor. You can recognize it from its fine grain appearance: the white spots of pork fat in the sliced sausage are small and well-distributed.

Where to find cold cut platters

LeVel33
#33-01 Marina Bay Financial Centre Tower 1, 8 Marina Blvd., 6834-3133.
The chef’s discretion charcuterie plate comes with assorted cold cuts available on the day, such as bresaola, coppa, Iberico lomo and saucisson, as well as parma ham and salami. They even have pork rillettes to pair with pickled vegetables and their own beer.

OSO Ristorante
46 Bukit Pasoh Rd., 6327-8378.
They do a platter of Italian parma ham, bresaola and mortadella ($24), that’s served with cornichons (pickled baby gherkins). In addition, they also boast a selection of homemade cold cuts such as coppa, salami and speck.

Stellar at 1-Altitude
62/F One Raffles Place, OUB Centre, 1 Raffles Place, 6438-0410.
One of the best platters in town in our book. Their charcuterie taster ($48) has an array of items including Jamon Serrano, 20-month parma ham and chorizo, served with homemade pickles, quince compote and rustic bread. They also make their own Wagyu beef bresaola. Or try the rabbit rillettes ($18).

Wine Connection Deli & Bistro
#01-05/06 Robertson Walk, 11 Unity St., 6238-6878.
If you happen to be in the area and are looking for a nibble, order one of their platters ($18) and a bottle of vino to go with. While their plates run on the basic side of things, with parma ham, sliced beef and honey-baked ham, it’s a good deal that you can supplement with cheese (if you fancy some dairy).

RETRO-CHIC

Blue Velvet

105/2 Thong Lor Soi 5, 02-392-1769. Open daily 6pm-1am
The décor of the faux Medieval-style castle, with moat and drawbridge, was inspired by Romeo and Juliet. If that doesn’t get you in the mood for Valentine’s Day, there’s always their private-feeling second floor or their black-wicker furnished back porch.

In the Mood for Love

9/9 Sukhumvit Soi 36, 02-661-5076. Open Tue-Sun 5pm-12:30am
Fans of the eponymous film by Wong Kar-wai will feel transported, thanks to the floral, silky upholstery and mood lighting. Solid sushi and cocktails. They’re doing a special B3,000 per couple menu for the happy day, too.

MAGIC CARPET

Al Majlis

83/8 Ekamai Soi 12 (Charoen Chai), 02-392-2345. Open daily 12:30pm-12:30am
Tucked way in the back of Ekkamai Soi 12, this Moroccan themed restaurant has got potential for some outdoor sheikh-inspired scenarios. Kick back with your squeeze on their outdoor bean bags, or head inside, to be half-obscured by their harem-like white flowing curtains.

Hazara

29 Sukhumvit Soi 38, 02-713-6049. Open daily 11:30am-2:30pm, 6-11pm
The price tag means you won’t be dining here except on very special occasions, but in a city where many Indian restaurants look alike, this one is pretty stunning, with loads of hardwood carpentry and exotic crafts, perfect if your partner is into traditional food and traditional vibes.

IRONIC

La Monita

Mahatun Plaza Arcade, 888/26 Phloen Chit Rd., 02-650-9581. Open Mon-Fri 11am-10pm
Go here if you’re trying to get out of saying I love you for the first time on V- Day. The fiesta atmosphere, bright colors and delicious and messy food will totally take the pressure off. And the margaritas help if you do want some Dutch courage.

Phuket Town

160/8 Thong Lor Soi 6, 02-714-9402. Open daily 10:30am-10pm
If you’re a middle-aged couple looking to get away from the hype, have a solid, unromantic but certainly tasty meal of Southern Thai food here.

MODERN

Gaggan

68/1 Soi Lang Suan, 02-652-1700. Open daily 6-11pm
A delight for the palate as well as the eyes, Gaggan is far from the usual Mughal-themed, red-everything Indian restaurant. Set in a distressed white Thai house, it has lots of cozy little nooks and a blow-your-mind modern gastronomy menu like you’ve never seen before. Try and get a table upstairs, or in their cool, Greek island-style terrace. Special B,2000 per person menu on Feb 14.

Isao

5 Sukhumvit Soi 31, 02-258-0645. Open Mon-Fri 11am-2:30pm, 5:30-10pm; Sat-Sun 11am-10pm
American-style sushi. A good place for those who got together just recently, and it feels too soon for something over the top. Cozy, great food, zero intimidation. Though they do have a salmon dish in the shape of a rose.

TWINKLING

Fat Fish

Sukhumvit Soi 31, 02-261-2056. Open daily 11:30am-2:30pm, 6-10:30pm
All the elements for atmosphere are here: enormous exposed brick walls, black leather couches, a semi-glasshouse feel, a central location and aphrodisiac seafood. They also do some inexpensive wines by the bottle.

Wine 33

Crystal Design Center, 02-102-2233. Open daily 4:30pm-midnight
For those living over on Lad Phrao, this is an excellent choice. Though located within the CDC, Wine 33 is a standalone, beautiful glass house with mismatched vintage furniture and a prominent sushi bar. A partnership between Singha (who own PB Valley) and Pla Dib, they do wines and raw fish.

OUTDOORSY

The Lake House

18 Sukhumvit 39 Soi Phrom Mitr, 02-662-6349. Open daily 5:30pm-1am
A breezy, unique outdoor dining experience provided you do these three things: get a table outdoors, put on the provided mosquito repellant and ask for a little electric fan. The wine bottles are pricey, but we say splurge on a nice one and just order several affordable appetizers.

Powder Room

4/F, Grass, 264/1 Sukhumvit Soi 55 (Thong Lor), 02-715-9482. Open Tue-Sun 6pm-1am
The rooftop restaurant at Grass, Powder Room belongs in Sex and the City, with its black furniture, blue lights and house music. The outdoor deck, with many tables, including some sunken ones, offers breezy views over Thong Lor. Try their signature cocktails, which include variations on saketinis and mojitos.

Nothing catches your fancy? Check out our roundup of Valentine's deals.

1. Hershey’s (RUNNER UP)

B29/40g
A pretty complex flavor. Some tasters said it tasted floral; others said coffee and others still felt it reminded them of a rich chocolate cake. Pretty delicious and not too creamy either.

2. Meiji

B39/45g
We were a bit surprised to discover (after the blind taste test) that this was Meiji, as we had high expectations for the Japanese chocolate. It has a rich, dark color, but was really milky and sweet, with a weird synthetic taste

3. Frey

B25/35g
Extremely milky, with an interesting, not altogether unpleasant, smokey note. One of our tasters said it was like toasted bread with condensed milk. Despite the milky taste, though, the melt was less creamy and more grainy. Go figure.

4. Van Houten

B30/50g
It may have a fancy European name, but the taste here is definitely very Milo-esque—that is, more malt that chocolate, despite a very slow melt.

5. Dars

B42/50g
We’re huge fans of their dark chocolate offering, but were a bit confused by this milk chocolate. There was very little chocolate taste, but if you’re into caramel, it did have a lot of that. It melted very creamily, too.

6. Dove (WINNER)

B35/43g
Delish! Maybe we’re all secretly partial to dark chocolate because although Dove Milk Chocolate doesn’t have any of that intensity and bitterness, the milk here was very measured and served to help the slow, sensuous melt in our mouths, without interfering too much with the chocolate.

7. Dairy Milk

B29/40g
A refined sugar overload happening here; again, more caramel-heavy than chocolate, and the melt feels weird, too, very grainy on our tongues. We can’t help but imagine that the grains are bits of sugar. Ew.