Review

SoCal, Bangkok's first restaurant with a focus on Southern Californian cuisine, is newly opened in the reimagined landmark Intercontinental hotel at Ratchaprasong. Chef Dominic Hong, not a newcomer to the Bangkok culinary scene, presents a menu of casual modern American dishes incorporating Southern Californian flavours. The focus is on shared plates created from a diverse range of sustainably sourced local ingredients and high-quality Pacific seafood. Begin your dining experience with the fish tacos or lobster tostada from the raw bar selection. The tender lobster, bathed in a refreshing citrus dressing and served with salsa roja, is balanced with a crunchy toasted tortilla base. The rainbow Swiss chard salad's heirloom tomatoes, faro and queso fresca, is a memorable intermezzo before your main event. The restaurant's signature cioppino seafood stew is billed as the San Francisco treat and upon tasting, you will undoubtedly support this claim; one mouthful and you will be hooked. This delightful tomato-based blend of tiger prawns, little neck clams, black mussels and halibut, based on a traditional recipe from Italian immigrants, is a don't miss. A cleverly compiled wine list of both Californian and old-world wines is available, augmented with a positively lengthy range of biodynamic wines; truly impressive.