The restaurant's slick new venue takes a wood roasting and barbecuing focus.
When the first Quince opened in 2012, it sparked a new generation of well-heeled but casual Bangkok restaurants where the napkins were made out of sacking and the plates were piled high with bone marrow, local meats and seasonal vegetables.
Now it’s back, only with a sleek new mid-century look of teal, velvet, leather and teak as part of property developer Sansiri’s uber-stylish “Siri House” complex (imagine a Soho House members club but tucked down a posh Bangkok side street and you’re getting there).
Chef Charlie Jones has been with Quince for a while now, and rejoins them at the new branch with an updated menu that relies heavily on the open kitchen’s imposing new wood-fired oven.
Try the deliciously soft barbecue octopus (B310) with Jerusalem artichoke ajo blanco (a Spanish cold soup which in this instance is served almost spreadably thick), followed by the hearty, wood-roasted coquelet (a young chick served whole, B750) or 200g wagyu bavette steak (B910).
|Address:||Quince, Siri House, 14/2 Som Khit, Bangkok, Thailand|
|Cuisine:||French, International, Mediterranean, Western|
|Price Range:||BBB - BBBB|
|Open since:||March, 2019|
|Opening hours:||daily 6-10:30pm|
|Reservation recommended, Parking available, Dress requirements: Smart Casual, Late night|
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