{"id":17184,"date":"2025-05-20T09:16:50","date_gmt":"2025-05-20T09:16:50","guid":{"rendered":"https:\/\/www.koktailmagazine.com\/?p=17184"},"modified":"2025-05-20T09:26:17","modified_gmt":"2025-05-20T09:26:17","slug":"where-to-eat-in-bangkok-3-most-talked-about-new-menus-right-now","status":"publish","type":"post","link":"https:\/\/www.koktailmagazine.com\/th\/2025\/05\/20\/where-to-eat-in-bangkok-3-most-talked-about-new-menus-right-now\/","title":{"rendered":"Where to Eat in Bangkok: 3 Most Talked-about New Menus Right Now"},"content":{"rendered":"

Stay ahead of the curve with these bold new menus from 3 must-visit restaurants in Bangkok.<\/strong><\/h2>\n\n\n\n

In Bangkok, a city where new restaurants open almost every week and food trends come and go with the speed of a tuk-tuk in rush hour, it\u2019s rare for a menu launch to stand out with a unique point and actually create buzz.<\/p>\n\n\n\n

But every now and then a few names stand out, not because they\u2019re trying to do too much, but because they manage to do one thing very well: make people feel something. Whether it\u2019s through deeply rooted traditions, seasonal storytelling or a subtle shift in philosophy, these three restaurants are offering reasons to come back to the table.<\/p>\n\n\n\n

Duet by David Toutain: A Modern Spring Story Told Through French Technique<\/strong><\/h2>\n\n\n\n

Located on the seventh floor of The Ritz-Carlton, Bangkok, DUET by David Toutain feels like a well-kept secret in the heart of the city, a glasshouse where time slows down and every course feels like a conversation between nature and technique. The latest chapter of this story is titled Racines, Fleurs et Feuilles, which translates to Roots, Flowers and Leaves, a thoughtful and poetic reflection of the shifting seasons and a commitment to balance that runs deeper than aesthetics.<\/p>\n\n\n\n

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Designed by two creative minds\u2014award-winning chef David Toutain from Paris and chef Valentin Fouache, the menu is a tasting journey that gently guides you through the quiet elegance of spring, where each plate carries the lightness of renewal, the delicacy of blooming herbs, and the soft earthiness of fresh roots pulled from the soil.<\/p>\n\n\n\n

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This is a menu that unfolds slowly, with precision and calm, allowing you to taste ingredients including nasturtium flowers, meadowsweet, fig leaves, bronze fennel and even \u00e9pic\u00e9a <\/strong>(spruce) used in ways that are never overpowering but intentional. The use of Japanese wasabi, fermented miso and light citrus zest across different courses brings a quiet energy to the palate, keeping each dish refreshing without straying too far from the core French identity. Guests can choose between two tasting menus, with six courses and eight courses.<\/p>\n\n\n\n

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For more information, please visit  www.theritzcarltonbangkok.com<\/a><\/p>\n\n\n\n

7th floor, The Ritz-Carlton, Bangkok, 189 Witthayu Rd, Lumphini, Pathum Wan, Bangkok<\/p>\n\n\n\n

La Bottega \u2013 Cucina Popolare: Italian Comfort with a Deep Sense of Place<\/strong><\/h2>\n\n\n\n

After 14 years of serving Italian food in Bangkok, La Bottega in Thonglor has decided it was time to return to its roots. Now the restaurant embraces its roots with Cucina Popolare, a concept that celebrates simple and classic Italian dishes, evoking the warmth of cherished Sunday family gatherings.<\/p>\n\n\n\n

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Led by chef Marco Avesani, the kitchen now focuses entirely on simple, soulful food that doesn\u2019t chase trends or fine-dining theatrics. Instead, it invites guests to gather and enjoy the kind of food that\u2019s meant to be shared, different kinds of pasta made for passing, rich duck ragout, creamy risotto, tender beef tongue, snails, anchovies, onion and figs, and desserts including fresh Italian pears poached in sweet wine and vanilla, and sabayon that feels like someone\u2019s nonna made it from scratch. The menu is straightforward but comforting in all the right ways.<\/p>\n\n\n\n

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There is also an excellent selection of Italian wines and the atmosphere\u2014complete with wood beams, warm lighting and terrace seating\u2014makes the whole experience feel like dining at someone\u2019s home in the Italian countryside, rather than in the middle of a city.<\/p>\n\n\n\n

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For reservations, please call 097 114 7342<\/a>, email contact@labottega.name, add them on LINE @labottegabangkok, or visit https:\/\/widget.aroi.restaurant\/r\/la-bottega-di-luca-bangkok<\/a><\/p>\n\n\n\n

2nd floor, Terrace 49 Building, Soi Sukhumvit 49, Watthana, Bangkok<\/p>\n\n\n\n

Arva: An Elegant Celebration of Italian Harvest Traditions<\/strong><\/h2>\n\n\n\n

Sitting high above the city on the ninth floor of Aman Nai Lert Bangkok, Arva brings a soulful interpretation of Italian cuisine to a serene corner of Bangkok. With sunlight streaming through expansive windows by day and soft, moody lighting by night, the space shifts from a warm, convivial dining room to an intimate retreat for thoughtful meals or wine-filled conversations.<\/p>\n\n\n\n

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Rooted in cucina del raccolto<\/em>, or harvest cuisine, Arva draws inspiration from the rural traditions of Italy, where dishes are crafted from what the land offers, fresh, seasonal and meant to be shared. This spirit is brought to life by Executive Chef Carlo Valenziano and Genoa-born Chef de Cuisine Edoardo Traverso, who present a rotating menu that\u2019s tied to Italian culinary heritage but elevated with Aman\u2019s sense of elegance.<\/p>\n\n\n\n

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Dishes are warm and inviting, yet never ordinary. From brandacujun, a Ligurian cod mousse with Taggiasca olives and corn crackling, to handmade tortellini filled with mortadella and Parma ham in chicken consomm\u00e9, the menu speaks in the language of Italian comfort with a polished accent. Other standouts include octopus carpaccio and branzino <\/em>(seabass) served with courgette flower and a scapece sauce. Desserts range from a boozy Bab\u00e0 Napoletano soaked in rum to an affogato presented tableside, made with freshly churned Thai vanilla ice cream. The experience is rounded out by an expertly curated wine programme led by Sommelier Sacha di Silvestre, offering over 370 labels.<\/p>\n\n\n\n

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Advance reservations are required for non-hotel guests and can be made online here<\/a>.\u00a0<\/p>\n\n\n\n

9th floor, Aman Nai Lert Bangkok, 1 Soi Somkid, Lumphini, Pathum Wan, Bangkok<\/p>\n\n\n\n

These three restaurants remind us that food is also about how it makes us feel, who we share it with, and the memories we take with us when we leave the table.<\/p>\n\n\n\n


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<\/strong><\/p>","protected":false},"excerpt":{"rendered":"

Stay ahead of the curve with these bold new menus from 3 must-visit restaurants in Bangkok. In Bangkok, a city where new restaurants open almost every week and food trends come and go with the speed of a tuk-tuk in rush hour, it\u2019s rare for a menu launch to stand out with a unique point […]<\/p>\n","protected":false},"author":14,"featured_media":17215,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[52,51],"tags":[],"class_list":["post-17184","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-and-drink","category-lifestyle"],"acf":[],"yoast_head":"\nWhere to Eat in Bangkok: 3 Most Talked-about New Menus Right Now<\/title>\n<meta name=\"description\" content=\"Stay ahead of the curve with these bold new menus from 3 must-visit restaurants in Bangkok. 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