Review

The St. Regis Hotel sits in the middle of the city; Viu’s view through the 12th floor panoramic windows is almost rural, with the huge, manicured green of the Royal Bangkok Sports field splayed against a backdrop of tall buildings. Menus include an extensive à la carte packed with Mediterranean classics, and a tempting set menu, offering diners a journey of Viu signatures. The sequence of deliciousness follows: focaccia bread, is a strong first impression, dents studded with dried tomatoes and olives. It is hearty, tasty and filling. Viu gets kudos for presentation – it can take a moment to recognise what dish comprises the colourful pastiche on your plate. First up is red prawn carpaccio with burrata, orange gel and caviar – an unexpected but pleasant blend. Followed by asparagus and basil pesto barley risotto, very creamy, with a lively familiar tang. Then duck and pumpkin ravioli, pleasantly sauced with mushrooms and parsley foam. The main savoury is a stack of Australian wagyu tenderloin atop brioche, spinach, truffle carpaccio, crowned with foie gras and beef jus – with abundantly rich tongue-punching umami flavours. The meal is completed with deconstructed tiramisu, a lovely dish in any form. The wine list is extensive and wide ranging, while service is neither over-attentive, nor cloying – exhibiting understated professionalism.