The buzz: The former head chef of The Sukhothai Bangkok hotel, Maurizio Menconi, has partnered with real estate giant Areeya Property for this Italian fine-dining reinterpretation of the Japanese omakase concept.

The decor: An elegant cream and marble dining room sits beneath a downpour of crystals and chandeliers hanging from the high ceiling. The intimate space houses just five tables, capable of seating 22 guests per night, along with a marble bar and a lounge that holds a special wine selection.

The food: With the mention of "omakase," you may be expecting Japanese fare, but this cultural smorgasbord combines the chef’s choice menu concept with Italian fine dining (B5,000 for up to 18 courses, plus B3,400 for wine pairing) featuring the likes of caviar, Kobe beef, game and lobster. The bite-sized plates are equal parts mesmeric, innovative and full of surprises, while flavors are far from your typical Italian. We love the warm brioche bun served with what appears to be a piece of white chocolate, though when cut open it reveals a lusciously light foie-gras mousse encased in a cocoa butter shell with a smear of a 25 years Modena balsamic vinegar—amazing. A tartare of Hokkaido scallop sits atop a plate of shells and zings with luscious lemon cream, while the lobster in lemon milk custard is equally fresh boasting the addition of carrot juice that’s been fermented for 10 days and a light drizzle of almond oil on top. Dessert plays up to the “White Lies” name, seeing a white chocolate “egg” filled with vanilla pannacotta and a runny “yolk” of mango and passion fruit.

The drink: Before digging in, you’re given the chance to speak with the sommelier in order to create personalized wine pairings, starting at B3,400 per person. They also offer a decent list of wines by the glass and bottle, with prices that won’t make your eyes pop.

Why we’d come back: Eating here carries a high degree of excitement since you never know what you’re going to get. Just trust the chef to lead you on a two-hour culinary journey—you won’t regret it. Kankanok Wichiantanon