Ma Du Zi Restaurant by Yuya
Bangkok's only Japanese chef doing French cuisine.
Nippon national Yuya Okuda has worked at Taillevent Robuchon in Paris and Niki Club in Tokyo. His French cooking is very personal, with a focus on presentation and some Asian touches. Thai architectural firm August has created a space that flows yet offers privacy thanks to the striped marble floor flowing up into wide columns and the dark bookcase partitions. Highlights include the duck foie gras terrine infused with port wine and the oven roasted French quail served with black truffle mashed potatoes.
Japanese Chef Yuya Okuda’s food is very recognizably French, only very light, very subtle and with seamless exotic touches. For example, you’d never really notice the thin strips of puffer fish brightening your wagyu tartar, or that the scallops with caviar are on a bed of pureed roots, not a boring (or comforting as people like to call it) mash. Yuya has some serious cred, too, with two years in a Relais & Chateaux hotel restaurant in France and a stint at a Joel Robuchon restaurant in Japan. Best of all, Ma Du Zi, despite its no walk-ins policy, is finally priced within reach of mortals.
|Address:||Ma Du Zi Restaurant by Yuya, 9/1, Sukhumvit Soi 16, New Ratchadapisek Rd., Bangkok, Thailand|
|Opening hours:||Mon-Sat 10:30am-1:30pm, 5:30-9:30pm|
|Reservation recommended, Parking available|
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