Frequent visitors to Stage know that everything in this elegant dining room is about French culinary techniques. This is to be expected as Sainisa “Jay'' Sangsingkaew is, after all, a former chef at L’Atelier de Joël Robunchon. Reopening last year after the pandemic lockdown, Jay and her crews have been revamping their menu, and this time they are giving Thai local produce the proper French treatment with Stage 7.0.

 

Not to be confused with our government’s not-so-golden Thailand 4.0, Stage’s new 7-course tasting menu promises an easygoing confluence of Thai ingredients and French style. Jay procures river prawn from Surat Thani and presents it in a half-busted juicy wreck. The charcoal-grilled prawn—intensely flavored with duck fat and topped with summer truffle—comes with prawn bisque risotto squeezed from its own fat. The Rayong’s soft-shell crab, battered with brandy, doesn’t compromise on fiery spiciness. Jay scoops it fresh and stuffs it into a ravioli-like dumpling and pours Japanese dashi on top, creating a thermal interplay fpr the dish. 

 

Dessert-wise, we love Texture of Pear, a playful presentation that sees fruit in all of its forms, be it poached, pudding, chips, espuma, and granita in one go—Everything Everypear all at Once? There’s also a dessert trolley at the end of the course to sate your sweet cravings.

 

The 7-course dining experience starts at B2,900 with options for a wine-pairing (B2,500++/6 glasses), while the 10-course tasting menu will set you back at B4,500. Stage is open daily for private lunch from noon-2:30pm (minimum four guests, advance reservation only) and for dinner from 5pm-midnight.