Bangkok’s vibrant culinary scene is buzzing with activity as several prominent restaurants introduce fresh menus, celebrating seasonal ingredients and innovative culinary approaches. From classic French techniques infused with global influences to authentic Thai flavors and Spanish traditions reimagined, these establishments are offering diners a compelling reason to explore new tastes and experiences this summer.
Blue by Alain Ducasse: A Symphony of Spring and Summer Flavors
Blue by Alain Ducasse has launched a new seasonal menu designed to capture the ephemeral beauty of the transition from spring to summer. The dining experience begins in the lobby with house-made kombucha and traditional Barbajuan, setting an immersive tone. Signature dishes include Hokkaido scallops cured with green yuzu and topped with Kristal caviar; golden cuttlefish charred over coals and served with sea fennel persillade; Wagyu ox tail braised for four hours; and a harmonious blend of sweetcorn and black truffle. Chef Evens Lopez masterfully combines classical French techniques with his Peruvian heritage, notably in a dish featuring Brittany lobster charred over embers, paired with local Thai green peas and French broad beans. Other highlights include John Dory with Provence violet artichokes and a rich Bagna Cauda, and pigeonneau from Maison Mieral brined with Douglas fir and served with Northern French beetroots. The culinary journey concludes with executive pastry chef Christophe Grilo’s “The Delight Collection,” a quartet of summer-inspired desserts, including “Autour des agrumes” and a two-act chocolate exploration.
Sababa: Modern French Bistro Meets Mediterranean Charm
Sababa presents a revitalized menu that embodies its identity as a modern French bistro with Mediterranean influences, all within a relaxed neighborhood setting. The new offerings emphasize seasonal ingredients, vibrant flavors, and dishes designed for sharing, reflecting a commitment to approachable yet thoughtful dining. The menu is crafted to suit the restaurant’s convivial atmosphere, perfect for leisurely brunches, family lunches, or evening gatherings. Sababa, located in a lively Bangkok neighborhood, offers cozy interiors, terrace seating, a beer garden, and a welcoming wine bar, creating a space where guests feel at home.
Bangkok’78: Celebrating the Soul of Thai Cuisine
Sindhorn Midtown Hotel Bangkok’s Bangkok’78 has introduced a new collection of dishes that delve into the intricate flavors of Thai cuisine. The menu spans from deep-fried street food delights to fragrant rice dishes and refreshing desserts, all thoughtfully created to complement the restaurant’s reputation for making memories and sharing stories. New additions include deep-fried taro dumplings with shrimp, Miang kham with grilled scallops, spicy pomelo and mango salad with fish, deep-fried sea bass with tamarind sauce, crispy pork with chili and garlic over rice, beef fat fried Japanese rice with marinated beef, shaved ice with pink milk syrup, and sweet rice dumplings in coconut milk. Returning favorites like fried shrimp balls, stir-fried cowslip flowers, Northern Thai curry noodles, steamed egg hot pot, “Train station” fried rice, and mango sticky rice remain on offer.
Uno Mas: A Contemporary Spanish Culinary Journey
Uno Mas at Centara Grand at CentralWorld unveils a new à la carte menu curated by chef de cuisine Borja Terry Borrego, which brings Spanish culinary traditions to life through a contemporary lens. Rooted in regional recipes and exceptional ingredients, the menu reflects chef Borja’s Andalusian heritage and his extensive international experience. “Spanish cuisine is about bringing people together around the table,” chef Borja states. “Every dish tells a story of its region, its ingredients and its traditions.” Designed for sharing, the menu features Spanish regional specialties such as Bravas Uno Mas, Pulpo a la Gallega (Galician-style octopus), and Gambas al ajillo. The Tabla de Tapas offers a generous assortment of Spanish favorites, including Iberian ham croquettes and Padron peppers. Iconic dishes like Paella Valenciana and Caldoso de Bogavante (lobster rice stew) are presented alongside grilled sea bass and a celebratory seafood platter, Parrillada de mariscos. The menu culminates with Cochinillo a la Segoviana, the classic Segovia-style suckling pig.
Benjarong: Timeless Thai Classics Reimagined
Benjarong reaffirms its status as a custodian of classic Thai cuisine, serving recipes from the late 1800s to new generations. Long-standing favorites include the delicate Mangosteen Salad with dry prawn and roasted coconut, and a bright, textural Pomelo salad. For a heartier option, the 72-hour beef short rib green curry offers slow-cooked Australian short rib in a deeply flavored curry. Grilled River Prawns are served with kaffir lime and tamarind sauce, while the Deep-fried whole seabass with sweet and sour sauce remains a perennial favorite. Essential Benjarong experiences include Tom Yum Goong with river prawn and the chilled Roasted prawn broth with cucumber and sour mango.
Bull & Bear: A Fusion of American Steakhouse Heritage and Asian Influences
The Waldorf Astoria Bangkok’s Bull & Bear has introduced a newly reimagined menu under chef de cuisine Hathairat “Jeiw” Urapanthamat. The menu blends the heritage of the American steakhouse with local ingredients and Asian influences, creating an experience that is both familiar and novel. “This menu refresh represents a new direction that more clearly expresses the identity of Bull & Bear,” said chef Jeiw. “We wanted to create dishes that bring together the heritage of the American steakhouse with the diversity of Asian ingredients and flavours.” The selection features premium beef from the United States, Australia, Japan, and Europe, including American Wagyu, Australian Wagyu, and Bushu Wagyu. The “Bull & Bear Dry Aged Program” includes a 35-day aged Australian Black Angus NY strip steak. The “Bull & Bear Prime Cuts Voyage” allows diners to compare beef from different origins, featuring American Wagyu Ribeye (MBS 6/7), Australian Wagyu Tenderloin (MBS 6/7), and Bushu Wagyu Striploin A5. The menu also includes grilled Australian lamb saddle and a modern interpretation of Sea Bream Meunière.
Tsu Japanese Restaurant: A Taste of Tokushima Prefecture
Tsu Japanese Restaurant at JW Marriott Bangkok is dedicating its special menu to Tokushima prefecture, showcasing its unique ingredients and regional specialties. Executive chef Atsushi Yoshida presents a menu inspired by this region of Japan, known for its pristine mountains, fertile farmland, and abundant coastal waters. Highlights include Sudachi buri sashimi and usuzukuri, featuring yellowtail raised with Tokushima’s sudachi citrus. Sudachi buri kabutoni offers the fish simmered in sweet soy sauce. The menu also features Tokushima ramen, a comforting pork bone and dashi broth dish, and Tai meshi and chazuke, sea bream rice prepared in a clay pot. Dessert includes a Yuzu trio of sorbet, jelly, and fresh juice. “Through this promotion, we wanted to introduce guests to the ingredients and culinary traditions of Tokushima,” said chef Yoshida.
Seen Bangkok: Global Festivals in a Glass
Seen Bangkok unveils a new signature cocktail collection of 10 creations inspired by iconic festivals and cultural celebrations worldwide. Crafted with innovative mixology and premium ingredients, the collection offers bold flavors and a contemporary lifestyle concept. Each cocktail tells a story, delivering a distinctive flavor journey. Featured drinks include “El Silletero” (Colombia), inspired by Medellín’s Feria de las Flores, blending apple, longan, honey, and café foam; “World’s End” (Patagonia), evoking icy landscapes with eucalyptus, blueberry, and violet; and “Parade Of Passion” (Brazil), a vibrant tribute to Rio Carnival with passionfruit, pineapple, and sparkling wine.
Scarlett: Seasonal French Flavors for Sharing
Scarlett introduces a selection of new dishes inspired by the best seasonal ingredients and timeless French cuisine, crafted by chefs Sylvain Royer and Xavier Fauvel. Rooted in honest cooking and classic techniques, the menu focuses on simple, beautifully executed dishes designed for sharing. Highlights include French yellow chicken breast with chicken liver mousse, green soup with tuna crudo, and cauliflower pops with l’os à moelle, all celebrating quality ingredients and bold flavors.
Summer Palace: A Celebration of Grouper
From August 1 to September 30, Summer Palace at the InterContinental Bangkok hosts a “Grouper Festival.” Renowned for its tender, flaky white meat and mild sweetness, grouper pairs exceptionally well with robust Cantonese sauces. Chefs are preparing appetizers such as Half-smoked grouper with osmanthus flower sauce and Steamed grouper with egg white and Hua Diao wine. Main courses include Poached whole grouper with pickled cabbage, Braised grouper with bean curd and crispy pork belly, Deep-fried whole grouper with ginger and soy sauce, Whole grouper boiled in chicken stock, and a signature “Grouper served two ways” featuring wok-fried fillets and steamed belly meat with black bean chili sauce.
Elements, inspired by Ciel Bleu: A Summer Gastronomic Journey
Elements, inspired by Ciel Bleu, presents its “Summer Guestronomic Dining Journey,” curated by chef Gerard Villaret Horcajo to capture the essence of the sun-drenched season. The menu celebrates peak summer produce with bright, clean acidity and intricate textures. The journey begins with maritime freshness, featuring Nagasaki bluefin tuna with Oscietra caviar and compressed watermelon, and Hokkaido scallops with red yuzu kosho and shoyu ikura. Brioche is served with salted French butter and smoked Ariake sea nori butter. The menu includes a Cold amela tomato velouté, Chicory-fed Lumina lamb, or Miyazaki beef A5 Wagyu striploin. Dessert is Koshihikari riz au lait with seasonal rhubarb and Chiang Rai vanilla.
Conclusion: A Season of Culinary Innovation
This summer, Bangkok’s dining scene offers a diverse array of new culinary experiences. From the refined elegance of Blue by Alain Ducasse and the vibrant Spanish flavors at Uno Mas to the authentic Thai offerings at Bangkok’78 and Benjarong, and the unique regional focus at Tsu Japanese Restaurant, there is something to delight every palate. These updated menus underscore the city’s dynamic gastronomic landscape, inviting diners to embark on flavorful explorations.
