Bored of eating the same thing twice? Fear no more, here's a list of restaurants and bars that have shuffled things up to make sure you're never bored or short of choices while dining out.
Duet By David Toutain (4 pix)
The Ritz-Carlton, Bangkok’s signature restaurant, Duet by David Toutain, introduces the Signature and Discovery menus with one philosophy.
At the heart of both experiences is a philosophy that has always defined Duet: the ingredient comes first. Exceptional sourcing, transparency of origin and unwavering respect for seasonality remain as its central pillars. Guests continue to receive provenance cards at the table, turning each course into a journey of discovery, tracing a dish from producer to plate.
The cuisine is grounded in French culinary tradition, carried forward through the complementary sensibilities of chefs Toutain and Valentin Fouache. Sauces, structure and classical discipline form the backbone, expressed through a modern and deeply personal lens.
The Signature Menu represents the most complete expression of Duet’s culinary philosophy. Bringing together the restaurant’s most emblematic creations and finest seasonal ingredients, Three dishes anchor the Signature Menu — Alaskan king crab paired with Shadi Schrenki caviar, illuminated by pearls carrying notes of fresh cream and clean marine salinity, while vanilla and kaffir lime introduce quiet aromatic counterpoints. Brittany blue lobster, present on Duet's menu since its first service, is paired with épicéa, a variety of spruce treated not as wood but as citrus, its needles expressing notes of lime zest and soft resin alongside a homardine sabayon and the freshness of brassica.
The Discovery Menu offers a more concise introduction to Duet’s cuisine. It showcases the chefs’ current inspirations with seasonality and market availability. Expect a Normandy scallop, grilled gently over embers, is brought together with cauliflower and X.O. sauce, a preparation of slow-infused dried seafood whose depth unfolds gradually on the palate finished with Jura yellow wine. For the mains, expect smoking eel as a condiment. "In the south of France or Provence, it is a delicacy. We turn it to a paste, which can be used with the vegetables or the bread," says chef Fouache. This is paired with the Ultimus Wagyu 6/7 beef from New South Wales, Australia, tetragonia and kumquat.
Dessert is an indulgent chocolate medley with chocolate from Chiang Mai. Expect chocolate in all possible variations, like a mousse, buckwheat ice cream, trombone and a soufflé, which was my favourite. Duet has always been one of my favourite restaurants in Bangkok and with this menu, what's not to love?!
Madison Steak Avenue
A new culinary chapter begins with the "Madison Signature Series: Rossini Flambée", presented at Madison Steak Avenue, at Anantara Siam Bangkok.
In partnership with Snake River Farms, renowned for its premium American Wagyu and Kobe-style beef raised on the lush plains of Idaho, Rossini in another expression of ultimate indulgence. A refined sharing experience, centred on Kagoshima A5 Wagyu Tenderloin, full-blood and grain-fed for 650 days. The Rossini is composed of delicate layers and completed with a gentle tableside flambé, enhancing its aroma and warmth, allowing the richness and complex savoury layers to unfold gracefully with balance and elegance.
The signature highlight is the Madison beef rossini, Grass-fed rack of lamb and Snake River Farms beef tartare. The menu at Madison Steak Avenue, created by chef Justin Paul Baziuk, features appetisers, soups, main courses, sides and desserts.
Yu Ting Yuan
As part of "Passages Of Spring", Yu Ting Yuan at the Four Seasons Bangkok presents an elegant seasonal expression rooted in balance, clarity and contemporary Cantonese craftsmanship.
Highlighting the quiet precision of spring, the restaurant features its signature dish, Steamed Thai sand-goby with tangerine peel gently steamed to reveal the fish’s natural sweetness, complemented by yellow fungus and an aromatic fish soy sauce. Aged tangerine peel lends warmth and depth, capturing the season’s delicacy, restraint, and the philosophy that in Chinese cuisine, knowing when is just as essential as knowing how. "Passages Of Spring" at Yu Ting Yuan is being offered until May 15.
Le Du Kaan
Le Du Kaan has launched a new summer menu that captures the essence of this evocative season.
Running until June, the menu highlights the season’s freshest ingredients and focuses on flavours that let guests cool off as the mercury rises. Yum tang kwa presents ocean-fresh raw Andaman tiger prawn with local herbs and variations of cucumber, which is famed for its high-water content and can help to reduce the body’s internal temperature, while Namm kor moo combines the bold, tangy flavour of house-fermented pork with pickled vegetables and tamarind sauce to stimulate the appetite.
Nuer yang kati revives a classic home-style recipe, with premium Thai Tajima short ribs, grilled with coconut milk and seasoned with mustard leaves to achieve a sour and savoury sensation. And for a true taste of Thai heritage, khao chae is a time-honoured dish that rose to popularity in the royal court of King Rama V, offering refreshment and relief from the daytime heat. At Le Du Kaan, this classic recipe has been transformed into an innovative dessert featuring rice milk ice cream with shrimp paste crumble, salted egg with mung bean paste and pickled mango.
The Summer Season Menu is available until June 30, with selected dishes featured as part of a Summer Set Lunch and the full four-menu experience available for dinner.
Blue by Alain Ducasse
A new seasonal menu by chef Evens López celebrates spring’s finest ingredients and marks the chef’s first full seasonal cycle at the Michelin-starred restaurant.
“This spring is particularly meaningful,” says chef Lopex. “It marks the completion of a full seasonal journey since I joined Blue. Nature sets the pace for our work, and we have waited patiently for key ingredients to reach their peak. Several have arrived only recently. This menu reflects that natural progression, with returning dishes that have evolved alongside new creations inspired by our recent visit to KP Farm in Kamphaeng Phet.”
The experience begins in the lobby with a botanical prelude: a refreshing house-made kombucha brewed from the farm’s weekly harvest. At the table, the canapé selection introduces the season through a series of delicate bites. Charred sweet corn is paired with smoked ricotta and a marigold condiment, a subtle nod to the chef's Peruvian childhood, followed by heirloom carrot accented with shiso.
A lightly poached “Amulette” oyster from Brittany is accompanied by nasturtium condiment from KP Farm and local calamansi citrus. The final canapé presents Australian A4 Wagyu beef with wild garlic (ramson) leaf emulsion, crowned with noresore — baby conger eel larvae from Japan. Harvested primarily in Kochi and Tokushima during early spring, this translucent delicacy adds a distinctive texture to the bite.
A returning favourite, rainbow courgette filled with Comté cheese and walnuts is accompanied by a lemon-verbena beurre blanc, whose bright herbaceous notes balance the richness of the cheese. Another signature preparation features dry-aged monkfish cured with citron (cédrat) leaves. Cooked à la meunière, it is served with potato feuilletée and a condiment of leeks and cedrat. A red wine sauce made from the fish bones and infused with lemongrass is poured tableside.The journey concludes with the signature Cacao Trolley, an elegant composition featuring chocolate mousse, mucilage sorbet, caramelised cacao beans, and a chocolate tablet layered with hazelnut paste, almond praline, puffed rice, and lemon zest. This final creation forms a dialogue between chocolate from Le Chocolat Alain Ducasse and cacao beans sourced from Chiang Mai, illustrating the meeting of French craftsmanship and Thai terroir.
Red Sky Restaurant
Red Sky Restaurant at Centara Grand at CentralWorld continues to refine its culinary offering with the introduction of new dishes to its à la carte menu, further showcasing chef Luca Russo’s distinctive approach to modern European cuisine.
Building on the restaurant’s existing menu, the latest additions begin with a series of cold and warm appetisers. The Hamachi tiradito pairs delicate slices of yellowtail with citrus sauce, avocado and bursts of finger lime, while the Fagottelli with foie gras combines rich, filled pasta with Madeira sauce and truffle. Hokkaido scallops are presented with hazelnut, bacon and Parmesan, and Pan-seared foie gras is served with wild rocket and a pomegranate balsamic dressing. The Charred Fremantle grilled octopus, accompanied by burrata, lemon and basil, brings a lighter, Mediterranean note to the selection.
From the sea, the "Blue Ocean" dishes introduce refined seafood plates, including Tuna cheek with piquillo peppers and aromatic pesto salad, Snow fish with young spinach and Champagne sauce, and Black cod with cauliflower and a subtle vanilla pil pil. On the meat side, the "Green Land" selection features Glazed wagyu beef cheek, slow-cooked for depth of flavour and paired with morel mushrooms.
Front Room
Front Room at the Waldorf Astoria Bangkok introduces a new menu that reflects a seamless interplay between the refinement of Thai culinary craftsmanship and Western cooking techniques.
The new menu features dishes such as Yum pak gud kor moo yang, where the freshness of young wild fern from Kaeng Krachan and organically farmed Japanese swamp cabbage from Ang Thong, offering a subtle richness with a hint of bitterness, is delicately tossed in a vibrant Thai spicy and sour dressing. The dish is served alongside Charcoal-grilled biodynamic pork collar, with crisp skin and tender meat, infused with the aromatic notes of local lemongrass and garlic, a delicate balance between earth, fire and field.
The menu also highlights Gai yang ko rat, showcasing the distinctive character of the prized Gai Korat breed, marinated in traditional herbs and spices before being expertly grilled to achieve crisp skin and tender, succulent meat with a rich, well-rounded flavour. It is served with Korat-style jaew dipping sauce, a vibrant blend of chilli flakes, lime, toasted rice powder and fish sauce, alongside sticky rice and Som Tum Korat. This regional papaya salad harmoniously combines the bright, spicy-sweet notes of Thai som tum with the deeper, savoury nuances of fermented fish sauce.
Gaeng om moo sham chan presents a traditional gaeng om, a rustic yet deeply nuanced dish rooted in the culinary heritage of Northeastern Thailand and Laos. Reflecting a way of life closely connected to nature, the dish celebrates the use of fresh herbs and time-honoured cooking wisdom passed down through generations. Here, it is elevated with signature Cheeva organic pork belly, grilled to impart a gentle smokiness before being simmered in a fragrant herbal broth. Infused with dill, lemongrass, kaffir lime leaves, galangal, Thai basil and a touch of fermented fish sauce (pla ra), the curry reveals layers of depth and umami.
The experience concludes with Ice cream cha Thai, a decadent Thai tea ice cream made from a special blend of three premium tea varieties, spiced red tea from Northern Thailand, black tea from the South and aromatic Taiwanese tea. It is served with house-made grass jelly simmered in traditional pan-roasted brown sugar from Chanthaburi, and finished with a crisp milk sheet.
Rabbit Hole Bangkok
Rabbit Hole Bangkok celebrates its "10th Anniversary: Homecoming" with the launch of a new menu.
Over the years, Rabbit Hole has become synonymous with innovation, storytelling and technical precision in mixology. Guests can continue to experience a selection of the bar’s most iconic, retired cocktails, including Ra-Tuay, a vibrant blend of aged rum with peach, apple, orange and lime; Mad Hatter, a bold mix of gin, passion fruit, lapsang souchong, lime, absinthe and soda; and Clueless, a fruit-forward yet structured combination of gin, pineapple, raspberry, vanilla, lemon, and egg white.
The menu also features Sterling Silver, an elegant floral composition of gin, crème de violette, aloe vera, white grape juice, rose, and lime, alongside Cry Me The Moon, a distinctive creation of white truffle gin with apple, pandan, and long pepper.
Further highlights include Queen of Hearts, balancing vodka with aloe vera, white grape, lotus syrup, lemon, and egg white; 9:45, a layered and savoury mix of bourbon with coconut shrub, kombu dashi vinegar, and lime; Cosa Nostra, a rich and smoky blend of dark cherry, cognac, amaretto, and cigar smoke; and Smoke Peach Old Fashioned, a refined interpretation featuring Japanese whisky, peach liqueur, bitters, and smoked herbs.
Roukh Cuisine
Roukh Cuisine at Roukh Kiri Khaoyai is an all-day dining restaurant showcasing a refined farm-to-table experience, offering thoughtfully crafted menus made with fresh ingredients from the hotel’s organic farm.
Guided by the farm-to-table philosophy, the menu includes vibrant garden salads, freshly-harvested vegetables and seasonal organic fruits, all sustainably grown at the hotel's organic farm. The “Feast In The Forest” is an inspired dining experience that celebrates the richness of Northeastern Thai cuisine in harmony with nature.
The menu features signature dishes that embody the essence of Isan cuisine, including Herbal marinated grilled free-range chicken, Thai papaya salad with white prawns and Spicy minced pork salad. The meal is complemented by Kheio Ngu sticky rice and a selection of fresh organic vegetables, handpicked from Roukh Kiri’s garden. Being served until May 31.
Baan Phraya
Baan Phraya at the Mandarin Oriental Bangkok begins a new chapter under the helm of chef Phatchara "Pom" Pirapak.
Ingredients are sourced from trusted local producers across Thailand, from the northern highlands of Chiang Mai to small community farms. A small organic garden beside the house offers fresh herbs and young shoots, some of which she incorporates into her dishes.
Among her signature dishes is a refined take on Tom kha, with Prachuap Khiri Khan squid stuffed with young coconut and lightly grilled over charcoal. The galangal-infused broth, enriched with herbs from the house’s organic garden, is aromatic, creamy and comforting. Another highlight is the Grilled Surat Thani river prawn, halved and grilled to reveal its natural sweetness, served with a tangy tamarind-chilli sauce and a rich tomalley reduction. Pickled watermelon rind, coloured with turmeric and roselle adds brightness.
The experience begins on the terrace, where guests are welcomed with Mha Hor, Thai honeycomb biscuits (khanom dok jok). Mha Hor brings together tangy pineapple with caramelised pickled radish and roasted peanuts for a perfectly balanced bite. The Thai honeycomb biscuit, lightly scented with somsa, is paired with a tamarind and chilli paste for savoury depth, while the kombucha provides a refreshing counterpoint. A small palate refresher of savoury ice vine leaves with roasted rice and coriander and a glass of kombucha follow in the open kitchen before guests are guided to their seats for dinner.
There are two tasting journeys, available as a six-course menu and an eight-course menu. Other highlights include Charred Khao Yai duck in green curry with sour grape and heart of palm.
Rossini’s
Rossini’s at the Sheraton Grande Sukhumvit introduces "Primavera & Mare", a new menu expressing the essence of Italian spring paired with the refined flavours of the sea.
Guided by the vision of chef Stefano Merlo, the menu expresses a simple yet evocative idea: “Where Italian Spring meets the elegance of the sea — experience Primavera & Mare at Rossini’s.”
Chef Stefano, who grew up in Padova in the Veneto region, recalls spring as a time when nature awakened after a long period of rest, offering the first harvests of white asparagus, delicate violet artichokes, and fragrant citrus. These ingredients, along with premium seafood such as wild seabass, Mazara del Vallo red prawns, mussels, lobster, and langoustine, form the foundation of Primavera & Mare, where each dish blends authenticity, personal memory and contemporary Italian craft.
Many of the creations in this menu reflect Chef Merlo’s own culinary roots. His interpretation of Sarde in Saor (deep-fried Mediterranean sardine, filled with ricotta cheese, accompanied with sweet and sour red onion), for example, pays homage to a traditional Venetian preparation found in his family kitchen growing up, where deep-fried sardines were preserved with vinegar, onions, and raisins to create a delicate sweet-and-sour balance. The interplay of nostalgia and refinement is felt throughout the menu — from raw langoustine dressed in first‑press olive oil (Crudo di Scampi, Asparagus e Limone), to grilled white asparagus paired with red prawns and black truffle (Asparago, Gambero Rosso e Tartufo), fresh violet artichokes with house‑marinated anchovies, lemon citronette, and Parmigiano Reggiano (Insalata di Carciofi Viola e Acciughe), and finally mussels gently steamed with white wine and young spring vegetables (Cozze alla Marinara “Primavera”).
Pasta and risotto dishes highlight the harmony between land and sea: Spaghetti with clams scented with organic lemon (Spaghetti alle Vongole Profumate al Limone); lobster and ricotta tortelli with herbs oil (Tortelli di Astice, Aspretto di Melanzane, Olio alle Erbe Fini); slow-cooked Carnaroli risotto infused with langoustine and green asparagus (Risotto agli Scampi); and hand-rolled Tuscan pici with red prawns and Italian artichokes (Pici con Gambero Rosso di Mazara del Vallo e Carciofi). The mains continue the celebration of seasonal purity, featuring lightly grilled lobster with artichokes and aromatic herbs (Astice alla Griglia, Carciofi ed Erbe Aromatiche), pistachio-crusted salmon with roasted vegetables and lemon beurre blanc (Salmone in Crosta di Pistacchio), and charcoal-grilled Mediterranean seabass accompanied by vibrant spring produce (Branzino alla Griglia con Verdure di Primavera).
Namsu Shan Izakaya
Namsu Shan Izakaya has launched its full menu at its new location.
The new menu sees the return of several favourites from Namsu’s earlier days, including Yunnan porchetta and the bold Spicy brain pate. Alongside these classics are traditional Shan dishes reimagined for the izakaya setting, such as Moik, a risotto-style rice dish from the Wa region, and Nam-pu fried rice, a Shan speciality wok-fried with fermented crab roe.
The kitchen also embraces playful izakaya influences with dishes such as Mentaiko pasta and Namsu beef tartare, as the menu continues to explore flavours of the Burma–Thailand–Yunnan borderlands. Chef Honey Rae Zenang brings together the warmth, fermentation traditions and herbal complexity of Shan cuisine with the playful, social rhythm of izakaya dining.
Burapa Eastern Thai Cuisine & Bar
Burapa Eastern Thai Cuisine & Bar, known for its bold eastern Thai flavours, has launched a new lunch set menu.
Highlights of the lunch set menu include Rice topped with Fried seabass and assorted condiments, served with Siam cardamom chicken soup and pickled papaya salad; Trat’s pad Thai with grilled giant tiger prawn, paired with crispy lemongrass fried chicken wings; Railway fried rice with grilled red chicken, accompanied by chicken rawang curry and grilled pork jowl cucumber salad; Shrimp creamy omelette over rice, served with pork jowl rawang curry and minnow fish salad; and Eastern spicy crab fried rice, paired with seabass clear tom yum soup.
Vegetarian diners can enjoy options such as Rice topped with fried tofu with Siam cardamom mushroom soup or Trat-style pad Thai with crispy mushroom and fried spring rolls.
Burapa is also introducing a Drink & Snack Pairing menu, available daily. Guests can choose one cocktail and one snack, making it an easy pairing for lunch breaks or early evening gatherings. Cocktail options include selections from the Full Moon Bussaba series — Bussaba Quince, Bussaba Honey Ginger, and Bussaba Pomegranate — as well as classic cocktails, paired with small bites such as Crispy three-flavour chicken with prawn crackers, Grilled pork jowl yum yai salad or Fried beef tongue naem.
Ebbe Bangkok
Ebbe Bangkok unveils its new seasonal menu alongside the launch of the “Discovery Menu”, a new tasting course.
Led by chef Ebbe Vollmer, the Discovery Menu is developed from the restaurant’s main offering, featuring a curated selection of key elements and signature dishes from the Prestige Menu, presented in a more concise format. It is well-suited for those with limited time or those looking to explore the restaurant’s approach for the first time. Meanwhile, the Prestige Menu continues to offer a more extensive and immersive dining journey.
