Mia’s new Spring Tasting Menu offers Vegan and Vegetarian options now

Alisha Pawa

02 Mar 2023

It’s the blooming season, and Mia delights us with a new eight-course plant-based menu along with their new spring tasting menu, for a flamboyant culinary experience.

Chefs Top and Michelle are best known for their unique seasonal tasting menus that not only bring the finest in-season produce paired with carefully selected fine wines but also keep diners surprised with their stylish combination of the best European flavours and Asian ingredients. Whilst the opulent presentation and playful textures have a fanbase, Mia’s signature hybrid bread rightfully remains; sourdough brioche with shallot butter and onion ash – now, a cherished classic.

Plant-based Menu


To cater to diners with vegan and vegetarian diets, the new eight-course plant-based menu is made with premium imported and locally-sourced ingredients. Starting with the eye candy of the menu, pear granita with radicchio and shiso, and some of the scrumptious nibbles like the refreshing spring pea tart with mint gel and pea puree. Sourdough is the soul of Mia’s tasting menu, and the homemade onion sourdough in this vegan menu is as soulful as it gets. Alongside, avocado with blood orange and ginger will add some zest to your taste buds. For the main course, diners can relish the different textures of onion risotto and barley. Finally, the most-awaited, Chef Michelle’s desserts include watermelon sorbet with tomato jelly and basil for a palette cleanser and Mia’s “Snicker Bar'' to sweeten up your culinary experience. Diners can opt for a wine pairing of five glasses (3,150++ baht), along with the plant-based eight-course tasting menu (3,850++ baht).

Spring Tasting Menu


The new Spring Tasting Menu kicks off with Josephine oyster with champagne and shiso granita, a drool-worthy smoked haddock tart with hollandaise, and three cheese cigar with pancetta. The highlights include the Hokkaido scallop crudo with caviar and pickled kohlrabi for some oomph. For the main course, diners have an option between the hay aged pigeon served with red endive and figs or they can shake things up by opting for the premium succulent pieces of 48 hours braised beef short rib, paired with oyster cream and salsify. Finally, Chef Michelle’s desserts will be served which include the whipped feta with tomato jelly and watermelon for the palette cleanser and Mia’s cereal bowl with malted milk chocolate and corn to satisfy the sweet toothed. The Spring Tasting Menu comes in two options, the five-course tasting menu (3,850++ baht), and an eight-course tasting menu (4,850 ++ baht), along with an option of wine pairing of 5 glasses (3,150 ++ baht).  



30 Attha Kawi 1 (Sukhumvit Soi 26) 

Open Tuesday-Friday 5-8pm, Saturday-Sunday noon-2pm, 5-8pm