These Top Tables Champions menus are modern and delicious
Some of the city's most creative kitchens are rolling out special menus this March and April.
5 years ago
Top Tables Champions—BK Magazine’s new dining series with the award-winning chefs of Top Tables—is open for pre-booking! We’ve partnered with over 20 of the most highly regarded restaurants in Bangkok to offer diners amazing offers on fixed price menus and other culinary experiences from Mar 21-Apr 7.
Just how good? Prix fixe menus start from just B1,500++ per person at restaurants where at other times of the year you could be waiting months to book.
The restaurants listed below are offering menus that push boundaries, combining modern techniques and presentation with delicious flavors.
80/20
The place: 2019 saw Charoenkrung's hipster hangout go upscale: kitchen bar seats, tasting menu, wine pairing and craft cocktails. Fermentation remains at the heart of chef Napol Jantraget's 13-course menu, whether it’s a sinfully crisped slice of pork belly topped with infused mushroom and served with a fermented chili sauce or a tangy coconut cream with smoked goby fish. Desserts by Japanese pastry chef Saki Hoshino forego sweetness in favor of sublimely challenging new flavors.
The event: Chef Napol & Chef Saki’s Personal Reinterpretation of Thai Food and Seasonal Ingredients
Price: 2,200++/ person
Dates: Mar 27, Mar 29 - 31
Akira Back
The place: When eating at the sky-high Bangkok outpost of American-Korean celeb chef Akira Back, make sure you order to share. The menu's designed for it, and doing so means you won't miss out on trying highlights from the umami-rich and crispy-chewy wagyu tacos to the crispy tuna sashimi pizza to the grilled octopus with smoked jalapeno sauce.
The event: 4 Course Menu
Price: 1,500++/ person
Date: Mar 23 - 28, Mar 30 - Apr 04, Apr 06 - 07
Front Room
The place: Unique, daring an challenging, Front Room defies labels. Chiang Rai-born head chef Fae Chummongkhon graduated culinary school in Denmark before working the top New Nordic kitchens (Noma included). Waldorf put their faith in Fae's tasting menus that don't just rely on imported expensive ingredients. Her egg yolk with rich mussel veloute is a must-eat.
The event: Chef Fae’s Nordic-Thai Tasting Menu
Price: 1,500++/ person
Date: Mar 25 - 31
Haoma
The place:This modern two-story wood house with backyard views is the brainchild of two Indian chefs, Deepanker Khosla and Tarun Bhatia, who are both zealots for the farm-to-table and zero-waste approach. Taste the edible house-grown greens and tantalizing Thai produce in the nine-course "Neo-Indian Local Menu".
The event: 12-Course Neo-Indian Local Menu
Price: 1,990++/ person
Date: Mar 22 - 24, Mar 26 - 30
Il Fumo
The place: Il Fumo, under the direction of Chef Nelson Amorim, proposes new-wave Portuguese cuisine—long for the past, respect for the tradition, care for great produce, yet not afraid to look outward and be inspired by other cultures. The restaurant was founded in late 2015 by food-obsessed couple Choti and Debby Leenutaphong (Vesper, Via Maris, La Dotta, La Dotta ‘La Grassa’ and 80/20).
The event: Top Tables Champions 5 Course Menu
Price: 1,900++/ person
Date: Mar 22 - 31
Indus
The place: From the gorgeous 1960s house and garden to the hyper-vigilant service and unctuous curries, this restaurant has represented the peak of northern Indian dining in Bangkok for over a decade. If it’s a well-executed butter chicken or chicken tandoori you want, this is the place. The tasting menus take the cuisine in a more modern, but no less rewarding, direction.
The event: 6 Course Journey (Non-Veg or Veg) with Wine Pairing
Price: 1,600++/ person (non-veg); 1,400++ (veg); additional 1,200 for wine pairing
Date: Mar 22 – 31
L'Atelier de Joel Robuchon [SOLD OUT!]
The place: The passing of Joel Robuchon in 2018 drew an outpouring of grief from all over the restaurant world. At the Bangkok outpost, head chef Olivier Limousin continues to treat us to the maestro’s exceptionally high and consistent standards for French cooking (and, yes, that mashed potato), while simultaneously leaving his own indelible mark. Not many places in town do fine dining quite like here. Luxurious ingredients star in Gallic food that's refined without losing its heart. That might mean steak tartare coated in Perigord black truffle shavings on a bed of baby mache leaves; Sologne Imperial caviar in a lobster jelly; or a Challans duck breast and foie gras duo served with Robuchon’s super-silky, buttery mashed potatoes.
The event: Surprise 4-course Menu
Price: 1,500++/ person
Date: Mar 25 - 31
La Bottega Di Luca
The place: Head chef Andrea Ortu’s menu brims with serious D.O.P. produce scoured from the lengths of Italy—a rich Sicilian pistachio paste to cut through a plate of Brittany lobster and clam gnocchi, a Pecorino cheese foam atop unctuous lamb fragola. Old classics include founder Luca Appino's black truffle cheese risotto and the buffalo mozzarella caprese salad.
The event: Top Tables Champions Dinner
Price: 1,500++/ person
Date: Mar 24 - 25, Mar 27 - 30
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