The buzz: Following the closure of D’Sens, the Dusit Thani has placed its 22nd floor under the control of Hawaiian chef Nikolas Ramirez, who's turning out what they coin “Pacific coastal cuisine”— a mix of flavors from Mexico, Hawaii, Peru and Japan.

 

The décor: The coastal theme is emphasized with a white and aqua-marine color palette, while richly polished wooden tables and leather-upholstered chairs make clear that, though casual, this is still high-end. As you enter, you’ll see a dark brown-and-white bar, which can seat about 15 people, while there’s space for about 30 more in the restaurant proper plus three private dining rooms that can accommodate 8-16 people each. Of course, the view is fantastic thanks to huge glass windows looking right over Lumphini Park.

 

The food: The menu is only small, and focuses mainly on seafood. Drawing on his Hawaiian upbringing and experience working in Santa Barbara, the chef makes use of various Pacific Rim flavors, from Peruvian ceviche like the barbecue salmon belly on pressed potato and tomato relish (B290) to Japanese Hamachi in miso broth (B550). The whole grilled fish of the day (market price) served with Peruvian seafood paella and pickles is a real highlight. Though the presentation is rustic, the fish is completely deboned so you can tuck in worry-free. Dessert packs a few fun twists, too. We really like the baked coconut custard, candied pineapple and parmesan cream (B250).

 

The drinks: The well-stocked bar offers wine, beer, cocktails, mocktails, coffee and tea. Cocktails are fruity and inventive, like the Passionate Thunderball (gold tequila, passion fruit and chili, B350), which has a fiery kick from the rim smeared with prik ka gluer (chili powder, salt and sugar). In fact, 22 Kitchen is intended to be as much a bar as it is a restaurant, and they plan to introduce a few drinks promos in the near future.

 

The crowd: Dusit Thani restaurants' patrons and hotel guests.