2023-11-24

CHAR BANGKOK @ As Char As It Gets

Perched atop the 25th floor on the bustling Wireless Road, CHAR Restaurant at 
Hotel Indigo Bangkok does its take on steak with a point of difference, mylifestylenews writes. 


CHAR Restaurant and Bar takes up the top two stories with a modern vibe dining room downstairs and the rooftop bar up above. The 60-seater “thrill of the grill” offers one of the city’s most stunning skyline views along the Embassy Row especially for those who fancy the urban sunset countdown on the open air rooftop bar - one floor up from the restaurant, over the intimate happy and magic hours.


The ambience is buzzing and cool, modern light fittings and elegant settings that are 
mixed between banquettes and booths dining (more like a floor to ceiling cubical section dining) and some free-standing dining tables. The large format mural on the wall takes centre stage of the main dining room, representing Thai musicians and with a nod to the art deco style which adds some real good vibrant and colorful vibes to the semi-formal dining room, together with a private dining room that sits up to 24 people. Tabletops are minimalist, not overly fussy in a relaxing atmosphere, so the focus can be on the food.


CHAR Restaurant in Bangkok is helmed by the Mexican-born Chef de Cuisine, Jaime Rojas and given his Latin American background and his cooking on a number of continents which has informed his style, the menu creation is with a twist that is partly inspired by his travels. His thought process is, if you are all about the produce, then it can be one dimensional, so this menu is wide-ranging, offering a wonderful array of dishes, it is not just about steak!


As it touts itself as a “The Master of The Grill” contemporary grill from succulent steaks to seafood feasts with global flavours, the menu is very chef driven and strives to deliver that vibrant engaging cuisine and it dips its hat to the original CHAR restaurant at the Hotel Indigo Shanghai on The Bund, but with a more open approach to produce.  Now while we appreciate being surprised by menus that do not follow the expected path, but as the expression goes, “there is something for everyone”. CHAR traditionally offers all guests homemade oregano focaccia bread and an amuse bouche, which was pistachio bruschetta on our visit. Tasty, but nothing surprising.


<Panzanella Salad>
This salad emanates from Tuscany and Umbria that has chopped ingredients with soaked stale bread, onions and tomatoes. This popular summer style garden salad was somewhat refreshing due to the simplicity of ingredients, but it seemed too overdressed, leaving the salad leaves very ‘wet’ and soggy on our serving. Not quite a great start!


<Caribbean Jumbo Crab Cake>
Beautifully presented on a dark stoneware. This was not what we were expecting to see on the menu but worth a go, the crab cake is perfectly fried and crispy on the outside, moist and steamy hot inside. The colourful dish is rather inviting with a pleasant combination of flavours, at least visionary attractive, served with a timbale of rocket salad placed on top with julienned radish which is a refreshing touch, as well as accompanying round splashes of chili aioli and mango salsa which was a bit dominating, but will be enjoyed by those gastronomes that like a little more heat.


<Grilled Octopus>
This dish is usually one of our favourites, at least over the past dining experiences in man other restaurants but somehow this was not our night. A whole not so large char-grilled octopus tentacle cut into pieces was sat on a bed of mash potatoes, accompanied with baby potatoes, chorizo, edamame, burnt garlic aioli and salsa verde. The presentation looked amazing, but the octopus was almost inedible, as it was so overcooked and char-grilled within an inch of its life - very dry and tough to cut, although its flavour held some promise. Being one of the CHAR’s signatures, not impressive at all and we had to send it back to the kitchen.


<Wagyu Beef Tenderloin>
The beef is served on its own on a plate with a small bowl of the three peppercorn sauce we opted for, additional fries and creamy spinach order, which would give an alternative bonus flavour to the beef. The beef looked great, but on further inspection it was more rare than medium rare as per order taken and with difficulties to cut through the meat even with the sharp steak knife. On successfully cutting a piece of beef, we found it was too grainy and sinewy, thus rather disappointing and under-whelming, as this is another of CHAR’s signature dishes that shall be a highlight especially when you are in a restaurant that is specialized in char-grilled. So a second dish that was sent back to the kitchen.


<Strawberry Shortcake>
While the entrées didn’t make it to the top of the chart, the strawberry shortcake served with whipped cream, fresh strawberries and syrup was presented in a slightly deconstructed presentation yet tasted delightful. This was delicious and beautiful in presentation, but beware the shortcake is quite filling and a large portion, but for dessert aficionados, this will hit the spot!


<Polenta Corncake>
One of us is not a fan of polenta but this dessert piqued our interest at the get go and we were not disappointed. The polenta cake is served with dulce de Leche - a milk confection, caramelized bacon and coffee ice cream. The generous serving and a number of different flavours were there to enjoy as it was served two ways - one part not overly sweet and simple in construction and the other part very sweet with the chocolate drizzled popcorn. The caramelized bacon is a touch of genius!


The evening was not entirely successful but dessert was faultless on all counts. The reason for visiting CHAR Restaurant was for steak, among other menu items and we were not able to enjoy both our main courses which resulted in a very disappointing evening. While passion is the main ingredient in crafting their storied dishes, we could not get over the missteps from the kitchen. The culinary team need to look into their final outcome as it is all about knowing the produce provenance and ensuring the cooking process is on point. Food speaks volumes, but at least the restaurant location and ambience ticked some boxes and the elevated vista with the almost uninterrupted views out to the Bangkok skyline speaks more than the food was there to enjoy.


Tried & Tested:
Location: 4.5/5
Design & Decor: 4/5
Food & Beverage: 3/5
Service: 3/5
Value For Money: 2.5/5
Experience: 3/5

CHAR Bangkok
25th & 26th Floor,
Hotel Indigo Bangkok,
81 Wireless Road,
Lumphini, Pathum Wan,
Bangkok, Thailand
Tel: +66 2 207 4999

Reviews are based on actual day of visit and experience. mylifestylenews reserves the right of final decision in case of any disputes. All images are photographed by mylifestylenews team without any photoshop enhancement and are the property owned by mylifestylenews unless otherwise stated.

2023-11-22

ANANTARA SIAM BANGKOK Sunday Champagne Brunch @ A Bubbly Indulgence Feast

For no particular reason in need, Sundays in Bangkok have become a special celebration, either every week or once a month, when wine and food aficionados head for their favourite Sunday Champagne brunch. Unwind, chill and indulge, as your well-deserved day off has just begun. mylifestylenews writes.

The to-go-to Anantara Siam Bangkok Sunday Champagne brunch is held in the legendary Parichart Court. Back in the 1970s, when the hotel was undergoing construction, the American architect tasked with designing and building the hotel, assigned local landscaper Sittiporn Dhonavanik to design a lush and verdant courtyard; a respite for those wishing to escape the heat of the capital, complete with koi ponds and a plethora of tropical flora and fauna.


Khun Sittiporn sourced hundreds of native trees, plants and shrubs, from all over South East Asia and created an urban oasis right in the heart of Rachaprasong. The pre-eminent Thailand Anantara hotel brand has continued the legacy by keeping the courtyard in good shape. The property has great bones and most importantly, a design aesthetic that truly references Thailand’s heritage, encompassing different wings and courtyards to create a truly lush, tropical oasis.

The Sunday Brunch is based in one wing around the elegant Parichart Court, with a delightful koi pond and bridges to meander around this large courtyard, lush foliage tumbling down from hotel balconies, creating a calm and peaceful ambience that will have you transported to another paradise of lush oasis. The koi pond has always been a popular spot, to hang out with friends in any occasion during the opening hours. Listen to the sounds of water cascading over huge rive boulders, which were transported from the infamous River Kwai, in Kanchanaburi province, while watching the resident koi carp swimming aimlessly, as they have done for the last four decades.


There are myriad reasons to visit Parichat court. The very tropical under cover outdoor seating are the popular spots to enjoy such wonderful surrounds next to the koi pond. You may need to know someone to know someone from the F&B team in order to secure you the best seats of the house. Try your luck! We were lucky enough to be allocated a prime seat right on the edge of the koi pond centre stage, so we could watch the fun and frivolity of the occasion.

Beside having the "tropical" live band performing the light and easy music in the middle of the lush courtyard ‘island’, it also afforded us wonderful attention from the front of house team, with our delightful host, Khun Mameaw keeping a close eye on us and ensuring our refreshments were also topped up without having to ask and she could not do enough for us. Max, the floor supervisor, also does a fantastic job and empty plates just seemed to disappear magically, as well as our glasses being topped up even it was still half full.


While some free standing gastronomique wine and dine restaurants can put on a pretty good show, the most extravagant ones are still to be found with the cities luxury hotels as the main focus for these lavish brunches go all the way in to put on an extravagant buffet and mostly family and kids friendly as part of their DNA, Sunday bubbly brunch has been taken to the next level and you shall never be bored anymore.

They have always been able to display a lavish spread and here to please, inevitably, with a free flow of champagne and wine together with other beverages to enjoy with it. After much deliberation, we settled at the Anantara Siam Bangkok courtyard bubbly brunch.


The 3-hour lasting brunch starts from 12noon-3pm and the queue already began to be serpentine with plentiful of well-dressed patrons to celebrate the special occasion - Sunday Champagne Brunch it is. Prior reservation is highly recommended as it is booked out at all times.


The abundance of exciting dining options are encompassing the tropical gardens, as well as utilizing the other F&B outlets surrounding this outdoor space, so diners can also book seats inside to enjoy the chilling air-con.


Seating and food spread throughout the surrounding outlets are there to create indoor and outdoor buffet offerings and seating. While it was rather warm and sticky outside the premises, it was beautifully pleasant in the brunch setting with cool air wafting over everyone and everything, no matter which location you chose to dine in.


As you would expect, there are food stations for everything, encompassing hot and cold seafood, meat carveries, an enormous paella, cold cuts, assorted imported cheeses, salads, Thai desserts, to name a few.


You are spoilt for choice no doubt, so a quick reconnoitre is required to know what piques your interest and whets the appetite, so you can plan your menu without missing out on any of your favourite dishes and let’s face it, pacing is very important to your enjoyment!


A colourful spread


What a fabulous and sumptuous Sunday Brunch especially when you have free flow of quality Laurent Perrier Champagne to enjoy it with, it just seems to make everything even more special.


The food was mostly up to expectations - only the paella failed to find its mark with us, taste was rather bland and the rice was a little too soggy.

We grazed on duck pancakes, Thai salads, pork dishes, a large array of seafood and then some, but the hit for us was able to order the crafted Restaurant Signature a-la-carte dishes which is part of the Sunday Brunch bonus that were almost fine dining in presentation and stunning in execution. 

Our hit list:  


Duck with beetroot puree, red cabbage and asparagus


Phad Thai Kiew Grob


Maine Lobster Thermidor


Assorted imported cheeses


Risotto funghi porcini


Assorted Thai dessert


It is not often that a-la-carte dishes are included, but this brunch goes all the way without any hidden extra costs and this is to be relished big time!


The selection of wines is outstanding and while we thought we would just stay with champagne the whole lunch, we ended up getting very excited about a number of red and white wines and were completely bowled over by the quality they were allowing guests to enjoy free flow.


From France to Spain, California wines and then some, The Languedoc-Roussillon Chambelle Reserve 2021, Domaine Trapet Rochelandet Bourgogne pinot noir, Château Bel-Air Bordeaux Superieur 2020,


The California Clayhouse Adobe Red Blend, Paso Robles 2019,


Contrapunto Albariño are in the selection for a taste bud change. Don’t get too used to it!

There is nothing we could fault and found the selection to be as wide-ranging as anyone could hope for, plus quality was a definite focus, so there were no hit and miss courses, so to speak, as all food was cooked to perfection and packed with flavour and you knew that quality of ingredients was at the core of the standard. It is such great value and such a high quality, so kudos to the culinary team for being able to make this brunch so successful from a food perspective.

Wiling away the hours on a Sunday is “classically” easy if you book a seat at the Anantara Siam Bangkok for their superb Champagne Brunch, as this is the only pleasurable way to make Sunday your highlight of the week! A bubbly indulgence feast, Sundays can’t get any better.


Tried & Tested:
Location: 4.5/5
Design & Decor: 4.5/5
Food & Beverage: 5/5
Service: 5/5
Value For Money: 5/5
Experience: 4.5/5

Lumphini, Pathum Wan,
Bangkok, Thailand
Tel: +66 2 126 8866

Reviews are based on actual day of visit and experience. mylifestylenews reserves the right of final decision in case of any disputes. All images are photographed by mylifestylenews team without any photoshop enhancement and are the property owned by mylifestylenews unless otherwise stated.

2023-11-20

RABANNE H&M 華麗装身再轉身


RABANNE H&M
華麗装身再轉身


话口未完,新一轮的时尚联乘立马乘风而上,再掀新热潮。之前在五月大杀四方,赢尽口碑的 MUGLER H&M 联乘还来不及好好将之华丽登场,这另一新世代的 RABANNE H&M 联乘月前在巴黎时装周期间于 Silencio 的一场星光熠熠派对上抢闸宣布推出这让人唾液及期待已久的消息;在同一年间前所未有和两个大大时装品牌大大联乘,实属罕有。秋意浓,情意更浓,万圣节刚过,妖魔神怪姑且让路,买在圣诞前凑,率先装身(新),先来个华丽转身再转身。
在宣布会的派对上流行名人 Robyn 以独家表演为当晚打开序幕,DJ 兼监制 Peggy Gou 亦到场助兴。派对宾客率先一窥令人振奋的新系列作品,星际阵容有 Cher、Elle Fanning、Irina Shayk、Iris Law、Alton Mason、Jared Leto、Damson Idris、Ashley Graham、Tina Kunakey、Rianne Van Rompaey 与 Issa Perica 均穿上Rabanne H&M 作品亮相,充斥著这个充满欢悦、活力的晚上,呼应是次系列漫不经心的享乐主义精神。
新的联乘,有啥看头?不太惊栗但却动感华丽。珠片、镜面饰片、链带、金属等的招牌御用物料加上一看便知品牌谁属的精巧及独有轮廓,Paco Rabbne 经典华丽和带点超时空的设计,早已被上世纪的时尚达人倾慕、穿着、爱戴和赞颂。其设计一如既往地极具动感,前卫工艺与平易近人的绝代芳华,充满挑衅意味什至跨越未来,往往叫人穿出全新(身)精彩。
Paco Rabanne 的个人品牌成立于 1966 年,把出人意表的风格,带人时尚界。品牌现任创意总监 Julien Dossena 借鉴运用精准工艺与灵活手法,承袭品牌精神的同时却持继续突破常规,务求向新世代呈现重新想像的 Rabanne 面貌。是次的 Rabanne H&M 联乘,Dossena 继续从品牌传奇历史中探索灵感,在坚持品质与创意水准的同时,更好让品牌形象走向大众。联乘系列的设计融入了 1970 年代无拘无束的嬉皮士精彩活力,增添了华丽动感以及 Rabanne 的乐观未来主义精神。复古的浪漫情怀,不经意流露对于亲切奢华、喜悦与自信的现代想像。
Rabanne的忠粉,不会被其招牌金属奢华风格的设计看漏眼,而崭新的设计更有看头。从物料的探索、深究,质地与动感,闪闪生辉,为生活添乐趣而设。缀上水晶及地分层雪纺晚礼服显然高贵华丽、复古通花配打褶加大长袖的俐落府绸扣钮恤衫,宜古宜今。丰美花卉提花织剪空连身裙、立体羊毛外套、呈现优雅垂坠感的平针织物套装,以及大量豹纹印花,均是出席派对的造型首选。众多的亮丽造型,撩起了过剩的神经线,闪耀夺目的亮片宴会晚礼服或魅力十足的紧身洋装、连衣裙尽显个人美丽和线条美,叫人光芒尽然绽放。珠片随举手投足映照光芒,镜面饰片轻轻互碰,柔美链带金属缎子贴合身体线条,每款霓裳设计都是一场体验,展开奇幻狂想,超越时代,梦想未来,好让你轻松度过一个耀眼及浪漫时髦的漫长夜晚。这特选品质,价格合理的联乘,是惊奇,更是惊喜。全身赋上 Rabanne 的招牌光泽,这个圣诞你不寂寥。你血拼了吗?!

2023-11-17

ELEMENTS, Inspired by Ciel Bleu @ Redefined French Flavours with Exquisite Japanese Touches

The Bangkok dining scene just keeps on getting more exciting and better than ever. With 
so many new openings every month, it is hard to keep up with the one restaurant that could possibly impress you for a memorable night out. Rather than book a restaurant that has just newly opened, stick to the one you know that has maturity and maintained a 1 Michelin star since 2018, ELEMENTS, inspired by Ciel Bleu has not failed by putting its name on the preferred list of Bangkok gastronomes heaven. mylifestylenews writes.


Centrally located in The Okura Prestige Bangkok on Wireless Road and easy access by all means of transport especially with Bangkok BTS Skytrain - Phleon Chit stop - this restaurant has a perfect location in Bangkok and being a part of the Okura legacy elevates the luxury experience. To arrive at the entrance you walk up a sweeping marble staircase one floor up from the hotel lobby on the 24th floor and you enter the dining room proper, passing through a wine wall displaying fabulous bottles of re-known global selection of wines.


While you begin to take in the interior, which is a mix of made-to-order industrial hanging lighting fixtures blending in with the modern and contemporary chic furniture, each end of the dining room is book-ended with walls of structurally arranged dark charcoal log-bricks that are illuminated by back-lit blue lighting to express that dramatic yet classy striking theatrical ambience.


The first glance at the main dining room left a good impression and the ambience is 
further enhanced by a classic dining space of well-spaced out dining tables and one side of the room is looking out over the bustling central business district through the giant windows and adorned with potted palm leaf plants.


The open kitchen is helmed by the Spanish storied Chef de Cuisine, Gerard Villaret Horcajo (GVH), who has spent time at the actual Ciel Bleu Amsterdam and working with a number of other world renown chefs. With his passion on world gastronomy, Chef GVH strikes to put his heart and soul and modernized his culinary with a touch of Japanese influence. So, expectations run pretty high when you secure a booking at this sort of prestige establishment.


While the concept is French gastronomy with Japanese ingredients, so a perfect duo combination and on perusing the menu, this all makes sense. From colourful presentation to exquisite flavours, such expectations are simply no less, the rest would well be accompanied by the attentive service and wine pairing. We opted for the 6-course Chikyu degustation menu, to ensure we could gain a more in depth understanding of the earth-themed ingredients and culinary expertise led by Chef GHV and his skillfully trained culinary team.


The evening kicked off with a trio of amuse bouche to pique the taste buds together with a glass of unfiltered Yukinobosha Junmai Daiginjo sake. A nigiri out of hamachi fish (Japanese amberjack or yellowtail) with seasoning and white meringue, foie gras with chocolate choux pastry and orange sauce as well as the king crab tartlette with ponzu gel and edible flowers garnish. This was certainly a wow introduction to the world of Ciel Bleu, with delicate yet bursting flavours from all three citrus savouries and utterly delicious in every bite with a harmony of flavours that have individual voices and definitely whets the appetite for the delicacies to follow. They are all meant to be eaten with your hands (no cutlery provided) as they are no bigger than one bite for each, but can be a little messy if you have just had your nails done today, LOL! So a tad clumsy picking up with your bare fingers for one or two of them especially the nigri and foie gras that has the sticky base.


This was followed by artisanal French butter with two flavours combined as it were - 
three quarters salted and one quarter seaweed - to be enjoyed with three types of bread, although surprisingly the baguette was served at room temperature, rather than crispy and hot which was then replaced after to delight our palate. Before which a glass of Chateau De Bligny Blanc de Blancs French champagne was poured, which was described as having some superb characteristics on the palate, but not as impressive on tasting, although pleasant enough, yet given the plethora of grower champagnes coming out of France that bowl you over on the first sip, we were expecting a little more pizzaz on the palate.


<Dry Aged Madai & Bluefin Tuna> 
This first course was spot on and a beautiful presentation, with clean seafood flavours and a delicate taste of the sea that cannot be faulted. The thinly sliced Mirugai giant clam meat (a refined version of Pacific geoduck) is cured in salted sugar, which provided a textural and flavour counterpoint to the delicate texture of the bluefin tuna. To add the final touch, a deep-fried batter of sesame leaves were presented separately on a napkin cushion that had a Japanese fold style to round up the ocean palate and made a wonderful start to the evening.


<Jean Larnaudie Foie Gras “Tartin”> 
This is an absolutely unbelievable rendition of a classic fine dining dish with a biscuity/pastry “Tartin” base on which the foie gras sits, which is then topped with preserved artichokes, crispy shallots and a base of Marukome shiro miso that overall provides a foil for the richness of the foie gras. This creation is almost a work of artand it is the sort of dish that makes you want more, but for this menu, less is definitely more!  At this point we were also poured a glass of the 2015 Château Carmes de Rieussec Sauternes which perfectly matched the rich palate.


<Ukkari Kasago> 
This high-quality Japanese marble rock fish white meat is moderately firm, has a good texture and is sweet and delicious. It was enhanced with Garum hollandaise, tiny and delicate “dead man’s fingers” Codium seaweed together with the salty, mildly sweet and butterly Normandy cockles. The Garum hollandaise sauce is the most delectable we have ever tasted with a piquancy that is divine and not easily forgotten, as it was simply stunning! As an additional palate teaser, this comes with a side of potato cake with potato salad and clams on top and another sumptuous morsel that stands on its own, but also is the perfect accompaniment to the fish. Once again, the artful presentation that strikes the eye at first glance.


<French Ceps> 
France is famous for it’s mushrooms, especially the wild ones. So this vegetarian dish is the perfect choice to precede the rich meats that are to follow. The composition comes with Topinambour - a crispy Jerusalem artichokes, black truffle bechamel and the fruity and nutty Mimolette cheese - which is served in a form of leaves on the side. As expected, the “Ceps” are also meaty, with a delicate texture and flavour unparalleled that is to be savoured with every gentle bite. A triumph of a dish that creates stunning moments on the palate as well as visually and will be remembered!


This was also accompanied with a glass of superb Italian Santa Barbara Verdicchio Tardivo ma non Tardo Classico Riserva - a wine that is linked to its land and the art of the Marche and the label was also created exclusively for the Santa Barbara company by the painter and restaurateur Catia Uliassi who brings out a strong autonomy in all her works expressive…just like the wine!


<Kagoshima Wagyu A5 Striploin> 
Where to begin with this fabulous presentation and harmony flavours of ingredients used? Pickled raddish, Umeboshi plum and potato gratin that has infused with Béarnaise sauce immediately gives you the WOW factor on the first bite. Two generous sizable, marbled Kagoshima Wagyu A5 Striploin was as we had hoped for, with a rich texture that simply melts in the mouth and left you wanting more, but hey, less is more to embrace such savoury notes. A total triumph of execution and visual composition and hats off to Chef GVH by paying esteem homage for the produce. To accompany such a stunning dish, it was well paired with a glass of 2018 Domaine du Grand Ormeau - Lalande de Pomerol red from the right bank in Bordeaux for its vibrant fruit aroma and great freshness in the mouth, soft tannins with a peppery kick finish.


<Suckling Pig> 
The divine gastronomy continued with the well-portioned and sensibly cooked suckling pig accompanied by chestnuts, morels, red cabbage and drenched with black onion sauce. Despite the flavour of the meat was a tad under-whelming, as suckling pig shall offer a strong pork flavour. When it is cooked properly on indirect heat that shall enable the fat of the suckling pig to melt off, retaining a crispy skin but butter like juicy meat texture. Pairing with this was a glass of 2018 Marques de Riscal Rioja of its expressive aromas on the nose with notes of liquorice, cinnamon and black pepper with a polished tannins and a long, persistent finish to assist the enjoyment was a delight.


<Pre-Dessert> 
A palate cleanser was served of lightly effervescent English breakfast tea Kombucha with wild honey which was quite refreshing and clean in flavours and just the ideal touch.


<Kabocha Cheesecake> 
The first dessert that came to the table was a joyous creation of hazelnut praline, yuzu sorbet and pumpkin spice Kabocha cheesecake. The citrus, nuts and spice combination was very piquant and so enjoyable! This was not the usual ‘suspects’ we were expecting, so a surprise on the palate in a very blissful way.


<Binchotan>
This dessert has a composition of Japanese whiskey which is actually part plum liqueur, citrus sorbet, caramelized white chocolate ice cream, under which is an almond crumble. Artistically presented in the shape of Binchotan charcoal, the whole dessert is very dense in texture, but a definite clarity in flavours and textures that are to be lingered over for much enjoyment. Overall a very ‘adult’ dessert that we loved to the last morsel and is a point of difference in the world of desserts.


What a stunning experience and incredibly immersive " Autumn Guestronomic Journey" degustation menu that has been created by Chef GVH. We lingered over each dish and on reflection felt that this restaurant deserves at least a 2 stars recognition, what have those mysterious judges missed? With the finest seasonal produce prepared with all savoir faire of French cuisine, the culinary expertise continually surprised us in all ways and created such an elevated experience that will have you talking about the redefined French gastronomy wine and dine experience for some time to come.


The service was spot on with warmth and conviviality, so you felt relaxed and engaged the whole evening and felt so informed about each ingredient. After making some small chat with the service team - Alexander, the manager, Jane, the supervisor, and Tom, the new trainee, it becomes evident that the French Japanese-inspired fine dining takes an average of less than 30 covers a night, allowing the team to ensure that no detail is overlooked. Trust us, if you are a real foodie, you will want to know more, as each dish had so many layers, elements and delicate tastes that it creates intrigue and will keep you salivating at every enjoyable bite. ELEMENTS, inspired by Ciel Bleu must surely be one of the many highlights on every gastronomes list when next visiting Bangkok. C’est magnifique!



Tried & Tested:
Design & Decor: 4.5/5
Food & Beverage: 5/5
Service: 4/5
Value For Money: 4.5/5
Experience: 4.5/5
Location: 5/5

Park Ventures Ecoplex,
57 Wireless Road,
Bangkok, Thailand
Tel: +66 2 687 9000

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