Review

Cadence, the vision of proprietor couple, Chef Dan and Khun Fay, sits in a quaint residential soi, the minimalist, stark exterior, belying the sophistication and warmth within. The dining experience reflects his memories of growing up in Korea, learning his craft in America before settling in Bangkok. Prior to the dining room, one is escorted to the mirror room, for three ambrosial, pre-dinner bites; a tasty octopus, a richly flavoured baby corn and a reinterpreted satay. Before Cadence, Dan developed his talent in heavyweight restaurants across the globe and this is evident. Guided to the dining room and one of the creamy coloured banquettes with a bird's-eye view of the open kitchen, the atmosphere is focused, communication hushed, each brigade member instinctively knowing Chef's expectations. The tasting menu is highly innovative, a mix of Asian influences and modern techniques, resulting in complex combinations which delight and surprise. Highlights include an Alaskan king crab appetizer, inventive, refreshing and decadent. Desserts dazzle; French rhubarb with corn, mochi and almond is a memorable masterpiece. The wine list has been intelligently curated, the wine pairing magical.