Our monthly pick of hot new restaurants.
Nómada Bangkok labels itself a live-fire restaurant with a soul.
Set at a poolside in the graceful historic compound of Baan Dusit Thani, the six-week-old restaurant, serving up South American coastal fare with a strong focus on prime beef cuts, is one of the hottest dining spots in the city's CBD.
Taking cues from nomadic hunters, gatherers and fishermen, the style of cooking here is inspired by indigenous cuisine of South America especially Argentina, Brazil, Chile and Peru.
Peruvian chef Andre Josef Nweh Severino, armed with two decades of experience working at leading restaurants, leads the kitchen.
Passionate about sustainability and artisanal ingredients, Nweh Severino works closely with Thai farmers and fishermen in search of the finest seafood, top-tier local meats and freshest seasonal produce.
The a la carte menu, ideal for sharing, presents an array of creative small plates and tapas as well as a wide range of open fire grill items.
Highly recommended light bites include fried battered calamari with house-made tartar sauce; sea bass and grilled river prawns with Chilean yellow chilli sauce, chives and pebre; house-smoked beef tartare with soy-cured egg, avocado mousse and milk emulsion; rock lobster in Chilean deglazed white wine sauce; fresh sea bass ceviche with mango; and crispy cone trios with salmon and sesame oil, shrimp and mayo and crab with avocado brunoise.
Nómada's selection of BBQ meat and seafood is cooked over dry wood to impart a smoky aroma.
The signature beef cuts include picanha (top sirloin cap, Brazil's most prized cut), 400-day grain-fed Angus ribeye and 150-day grain-fed Angus tenderloin.
Also from the grill are 24-hour marinated Peruvian-style roast chicken with red pepper sauce; grilled white shrimp in yellow chilli sauce and coriander garlic oil; and grilled red wine-marinated Indian Ocean octopus.
Special set lunch and dinner as well as weekend sharing brunch are also available.
Nómada Bangkok is located Baan Dusit Thani on Sala Daeng Road. It opens 5-10pm, Monday–Friday, and 11am–10pm, Saturday and Sunday.
Jim Thompson A Thai Restaurant
The entirely-revamped Jim Thompson A Thai Restaurant, which was launched two months ago, marks the F&B success of the iconic global lifestyle brand while affirming its "beyond silk" standpoint.
The restaurant, nestled among traditional Thai houses and lush tropical landscapes in the Jim Thompson Heritage Quarter, promises to entice guests at the silk king's residence with an exquisite interior setting that integrates more than 70 exclusive and unique home furnishing fabrics.
To match the imaginative ambience, a selection of traditional and progressive Thai dishes prepared with the finest sustainable products sourced from local suppliers throughout Thailand are offered through a la carte menu and chef's table experiences.
The menu showcases a balance of local classics, bold flavours, modern techniques and inventive twists. It is curated by Spanish executive chef Pepe Dasim, whose career profile includes a number of Michelin-starred restaurants in Spain as well as top dining establishments in Norway and Australia.
Among the highlighted starters are Thai mackerel nam phrik with coconut cream cheese on crispy brioche; Koh Lanta's blue crab cannelloni with lohn relish and crab roe; and a herbal tom sap soup with organic duck legs, tomatoes, seasonal mushrooms and roasted rice powder.
For large sharing dishes, options include fish chu chee curry and grilled Jasmine Wagyu striploin beef accompanied by coconut mint dipping sauce and herbal salad.
The list of desserts is also fascinating. They include the Golden Land, a turmeric coulant lava with cashew nuts, fermented wild honey ice cream, coconut crumble and som-saa citrus zest; caramelised coconut roti mille-feuille with fruit preserves, whipped cream, sorbet and sesame tuile; and duck egg custard wafer sandwich with crispy shallots.
Guests can also enjoy house-crafted cocktails and mocktails from the OSS Bar, inspired by the American World War II intelligence agency.
Jim Thompson A Thai Restaurant is located in Kasem San 2 Alley, Rama I Road. It opens daily, noon to 4.30pm and 6-11pm.
The name of this signature restaurant by newly-opened Madi Paidi Bangkok Hotel represents its unique culinary concept.
Meaning "identity" in Thai, Ekkaluck serves up an original collection of house-crafted dishes that lean on locally treasured and universally favourite recipes, yet with an ingenious Instagrammable approach in a comfortable metropolitan setting.
The kitchen is directed by chef Wuttisak Wuttiamporn, a detail-orientated master whose career profile includes a number of 5-star restaurants in Thailand and Europe.
His renderings of Romain salad cone with Manchego cheese, crispy ham and Caesar-inspired dressing; and beetroot tortellini with cashew ricotta, cream cheese sauce and edible flowers are some of the most order-worthy choices from the lunch menu.
Guests are recommended to go for the multi-course tasting menu, priced at 4,500 baht per person for a seven-course meal, for a full-steam sneak peek of the chef's creativity.
The current degustation dinner is represented by photogenic creations such as beef tenderloin tartare with Isan herbs and black truffles; Hokkaido scallop with cauliflower puree and ossetra caviar; foie gras with strawberry and watercress microgreens on crispy brioche; red prawn tartare with crispy wild betel leaves; and a choice of dry-aged turbot fillet with caviar beurre blanc or Australian Wagyu tenderloin steak with edamame puree main courses.
Should you wish to go a la carte way, don't miss whole roasted organic black spring chicken with plum tomatoes, carrots, apple cyder vinegar sauce and garlic confit.
Ekkaluck is in Madi Paidi Bangkok Hotel on Sukhumvit 53. It opens daily for breakfast, lunch and dinner; 6-10.30am, noon to 3pm and 6-11pm.