Our monthly pick of hot new restaurants.
Den Kushi Flori
First opened in Tokyo in 2020, Den Kushi Flori is a collaborative venture by chef Zaiyu Hasegawa of a two Michelin-starred Japanese restaurant and chef Hiroyasu Kawate of two Michelin-starred Florilège, a modern French restaurant, both in Japan.
Showcasing an innovative blend of Japanese and French culinary essence with kushi (Japanese for skewered food) as its highlight, Den Kushi Flori was awarded a star by the Michelin Guide in 2022. The restaurant was also recognised among the best discoveries by The World's 50 Best Restaurants list. Today, it's one of the hottest dining establishments in Tokyo.
The Bangkok outpost, which opened a month ago at Erawan Bangkok Building, stays true to its origin in terms of ambience and culinary refinement. It serves a skewer-technique cuisine prepared with premium-quality and certified organic ingredients.
Through a five-course lunch and seven-course dinner, priced at 2,800 baht and 3,500 baht, diners can expect to find items such as wakame seaweed with fromage blanc, deep-fried taro with bisque soup, fresh spring roll with mantis shrimp, chawanmushi with foie gras and sweet corn and Wagyu beef with rice in a clay pot.
A private dining room accommodating up to six persons is also available.
Den Kushi Flori Bangkok opens Wednesday to Monday, noon to 3pm and 6-9.30pm.
Hybrid Restaurant
This Thai cuisine establishment just opened in Mahatun Plaza on Phloenchit Road and is the brainchild of chef Sasha Phoomcharoen, a graduate of the prestigious Italian Chef Academy School in Rome.
Her culinary philosophy has been shaped by a decade-long immersion in the Italian household kitchen, a profound respect for artisanal produce and a love for age-old culinary heritage.
Before returning to Thailand, her last stint in Rome was under legendary chef Heinz Beck at the three Michelin-starred restaurant La Pergola at Roma Cavalieri Waldorf Astoria.
A distinctive unification of high-quality Thai products and Italian cooking techniques resulting in flamboyant flavours and extraordinary dining experiences is showcased at Hybrid.
Featured as a part of the multi-course dinner menu, priced from 1,990 baht to 4,120 baht per person, signature dishes include tom yum goong lobster bisque with pancetta; yum pla krapong king mackerel salad with San Marzano tomato and Parmesan cheese on risotto; citron blossom pomelo salad with n'duja dried mullet roe; and bloody boeuf beef tenderloin tartare with Thai larb flavour and whisky.
Hybrid Restaurant opens Tuesdays to Saturdays, 5pm-10.30pm.
Riverside Grilled Fish & Mala
With more than 140 restaurants in China and Singapore, the super-famous Riverside Grilled Fish & Mala finally launched its first outlet in Thailand two months ago on the 6th floor of Bangkok's CentralWorld plaza.
The brand, which first opened in Beijing in 2005, rose to prominence by offering traditional Chong Qing-style grilled whole fish with various speciality sauces including the signature fragrant spicy sauce, mala (Sichuan pepper) sauce, black bean sauce and pickled vegetable sauce.
Customers can expect to find the popular grilled fish (choose from garoupa, sea bass, Chinese patin catfish and Qingjiang fish) served sizzling-hot on a large metal pan. The fish is recommended to be enjoyed with side items such as pan-fried shredded pancake, crispy tortilla strips, deep-fried man thou buns and fried rice.
Other best-selling dishes include Sichuan dried chilli chicken; corn popper with salted egg yolk; stir-fried meat, seafood or vegetables; noodle dishes; and cold flat glass noodle salad with sesame sauce.
Prices range from 259 baht for an individual set meal to 888 baht for a sharing set menu that includes a grilled fish and a variety of unlimited side dishes.
Riverside Grilled Fish & Mala opens daily, 10am-9pm.
Mont Blanc
Thai-born patissier Dej Kewkacha is known for his refined creativity.
Over the past 15 years, the ever-dynamic pastry chef has been the driving force behind Kacha Brothers, Bangkok's dessert café empire, which consists of popular brands such as Sfree, Parferio and Kyo Roll En.
Yesterday the company introduced Mont Blanc, its newest venture in Thong Lor 13.
The uber-stylish bakery café is a sweet camaraderie between Dej and Michelin-starred French chef Jérôme Quilbeuf from Spain.
For many years, Quilbeuf had been head chef of Sant Pau, a three Michelin-starred modern Spanish restaurant in Sant Pol de Mar, Catalonia.
He later relocated to Japan and opened six restaurants, gastro bars and cafés. One of them is Jérôme Cheesecake, a bakery shop in the Ginza area that instantly became super popular.
Its signature creation, the burnt Basque cheesecake, is meticulously made with cheeses from the Basque Country and fresh cream from Hokkaido to offer a thick velvety texture and rich, complex taste enhanced by a smoky aroma.
Jérôme's cheesecake is the star showcase at Bangkok's Mont Blanc as are other sweet delicacies from Dej including matcha Mont Blanc a la mode, Japanese chestnut Mont Blanc, roll-cakes and marron milkshake with tonka bean.
Mont Blanc opens daily, 10am-10pm.
