Review

Ojo continues to dazzle, successfully placing Mexican cuisine firmly on the culinary Bangkok map. The venue is spectacular, the views breathtaking as Chef Alonso Zarate excites diners with his creativity. Begin with a tuna tartare from the raw section, bluefin tuna with burnt habanero, a layer of seaweed, pork chicharrones and chicatana ants. Follow with a stand out staple of unctuous bone marrow, khao khua brulee and chiles toreados, accompanied by tortillas. The signature guacamole is a must order, with crab meat, ikura salsa and prawn oil, deliciously lip-smacking. Continue with refined coconut ceviche, dressed with fermented leche de tigre and yellow chili, a complex super tasty combination. Move on to main course signature amarones al guajillo, available in limited quantity each evening for a culinary triumph of xl tiger prawns with chili garlic butter, velvety mashed potato and burnt lemon. The main course of roasted baby pork with cochinita sauce is juicy, tender, spicy and citrus infused, and is a recommended Yucatan peninsula specialty. End with banana tamal with gooey, charred, caramelised banana with dulce de leche ice cream or classic arroz con leche of vanilla creamy rice, cinnamon ice cream and toasted white chocolate. The wine offering specifically showcases Asian winemakers, women winemakers and producers who embrace sustainable vinification.