The dining scene in Bangkok is getting more and more star-studded. Besides visits by famous chefs who create special menus at leading hotels, the capital is home to Michelin-quality restaurants. Nahm by David Thompson is on Sathon Road. Savelberg by Henk Savelberg is on Witthayu Road. Very soon, Joel Robuchon will open his restaurant at MahaNakhon CUBE. And now, recently opened at U Sathorn Bangkok, J’aime is another star in this gastronomic galaxy. It is brought to you by chef Jean-Michel Lorain who has three Michelin stars under his apron. The glitz-and-glam decor comes with “upside down” twists and it’s quite fascinating to see what has been reversed from columns to chandeliers. Luxuriate on lush couches as you study long and fancy food descriptions on the menu or sit outside for beautiful views of the pool at night. The regulars are office execs and lovebirds.
J’aime by Jean-Michel Lorain
French
U Sathorn Bangkok, 105, 105/1 Soi Ngam Duphli, Rama IV Road
Noon-3pm, 6-11pm
02-119-4899
THE MENU
Chef Lorain has brought with him some recipes from his hotel Cote Saint-Jacques in Burgundy and put them on the menu. For that reason, we decided to feast upon our visit. J’aime takes onion soup to a stratospheric level in Onion soup with veal shank confit (B350++). It impresses with a very flavourful consomme, delicate meat and a gooey ring of Gruyere cheese on top. Smoked salmon and guacamole bonbons (B530) are bursts of flavours, thanks to creamy stuffing inside a juicy wrap. Pan-seared foie gras on lightly mashed new potatoes (B920) should easily outweigh your guilty conscience. The rich and silky liver is enhanced with contrasting sea salt and bits of Gaeta olives. The smooth mashed potato, on which the foie gras is served, contains parsley and shallot for additional crispness. Fried sea bass with beetroot-scented quinoa (B1,020) serves up tasty flesh and crispy skin along with light pomegranate froth. Half roasted Maine lobster (B1,750) is a full delight. The lobster is lusciously juicy and goes great with the somewhat bitter endive. The impressive dish also features a type of pasta that resembles chubby grains of rice and it is pleasingly chewy. We dig the double-layered Parmentier-style braised lamb shank with potato mousseline and Epoisse cheese gratin (B1,020) very much. Underneath the mellow and smooth potato lies a delicious lava with lamb shank. For a grand and sweet end to your meal, choose three (B420) or five (B700) kinds of dessert. Passion fruit souffle has a very light texture. Mille-feuille “Napoleon” features airy cream between pastry layers that disappear in your mouth. Our favourite is Chocolate and coffee gateau opera. The sponge cake is sweet but not sugary.
INSIDER TIP
For the first phase of the restaurant, there are about 30 items on offer. They plan to introduce new dishes every few months.
SOCIAL MEDIA MOMENTS
The interior design is a sight to behold. It should be captured and shared. The dishes look like edible artworks. You may wish you had a better camera to really catch all the details on the plates and show how each element is placed at just the right angle.
VALUE & VERDICT
J’aime is perfect for a fancy-tablecloth-and-white-napkin kind of meal. True to its reputation, there are delectable star dishes to be had here but, understandably, they’ll cost you. We think it’s worth the visit for a special occasion such as impressing important clients, romantic dates, or if your boo really needs to apologise and make something up to you.
