Review

Hybrid, a recent arrival to the Bangkok dining scene, offering a unique combined cuisine of Thai and Italian. The brainchild of chef Yodying Phoomcharoen who began cooking in her mother's kitchen, a foundation for her heirloom Thai recipes. She then attended the prestigious Italian Chef Academy school in Rome, graduating top of her class, before fine-tuning her Italian culinary craft in renowned restaurants across Italy. Her eight course tasting menu, sets out to showcase the distinctive celebrated cuisines of both countries. Beginning with a trio of elegant amuse bouches, including a cleverly re-interpreted muek khai nueng manao. followed by an innovative blue crab stuffed zucchini flower accompanied by tom kha sauce. A tenderloin tartare titled bloody boeuf, with Esan spices and a touch of Thai whisky is a culinary achievement. Fish in a can, is a play on the Thai tuna in a can, yum pla krapong, with an Italian touch of a tomato risotto and 24-month aged parmesan. Cleverly composed dishes continue, lobster with bisque espuma and tom yum bouquet and a red curry duck confit with mandarin and macadamia. The dessert of re-imagined mango sticky rice with passion fruit, coconut and pistachio is a memorable finale. An almost 50-label wine list as a newcomer to the restaurant landscape is an excellent start.