Asoke welcomes an epic dessert restaurant.
Within an elegantly appointed house surrounded by a garden, Ici is a dessert-dedicated restaurant doling out picturesque sweet treats. Pastry chef Arisara “Paper” Chongphanitkul made her name in the kitchens of Ian Kittichai’s Issaya Siamese Club and the fine-dining sensation Saawaan. The menu’s playful creations include Blueberry Balloon, a light yet luscious blend of soft cheesecake, blueberry gelee, lemon cream, biscuit joconde and buttery crumble base; and macarons in flavors such as salted egg and caramelized onion.
Ici, the new dessert restaurant from rising pastry chef Arisara “Paper” Chongphanitkul, doles out sweet treats unlike anything Bangkok's seen before.
After formal training at France’s Gastronomicom pastry school—followed by stints in the kitchens of Sadaharu Aoki and Hugo & Victor in Paris—chef Paper has made her name in the kitchens of Thai chef-restaurateur Ian Kittichai’s Issaya Siamese Club as well as new fine-dining sensation Saawaan. She also gained last year’s Top Tables title of Best Pastry Chef.
If you've tried the dainty Thai-inspired petit fours that round off your meal at Saawaan, you'll have at least some idea of the playful creations that fill Ici's menu.
From within an elegantly appointed house with a garden, she crafts macarons in everything from salted egg to caramelized onion flavor (B85/piece) and eye-popping desserts like the Insta-famous Starfish (B450), with coffee-vanilla mascarpone mousse, pineapple compote, cashew nut praline, ginger milk froth and coconut rum gel.
Another gorgeous creation, the Blueberry Balloon (B235) is a light yet luscious blend of soft cheesecake, blueberry gelee, lemon cream, biscuit joconde and buttery crumble base.
Drinks are not to be outshone—try a hot chocolate with cute bear marshmallow (B165) or a refreshing elderflower soda (B185) topped with edible flowers.