The restaurant celebrates modern European cuisine in lively settings.
Set in a striking stand-alone house off Sukhumvit soi 26, Mia is the vibrant new restaurant and bar by Bangkok-based chef-duo Pongcharn ‘Top’ Russell and Michelle Goh, previously of Freebird and Sühring (currently number 45 in the world by World’s 50 Best Restaurants), in collaboration with Chef Julien Imbert who honed his craft in iconic London establishments, including Sketch, Jason Atherton’s City Social, and Dinner by Heston Blumenthal. French-born Arthur Loustau is Mia’s General Manager.
Combining the best of London’s dynamic dining scene and Bangkok’s fun-loving nightlife, Mia presents a playful and informal dining experience, capturing modern European flavours with an Asian edge in a menu designed for sharing.
Combining the best of London’s dynamic dining scene and Bangkok’s fun-loving nightlife, Mia presents a playful and informal dining experience, capturing modern European flavours with an Asian edge in a menu designed for sharing.
A joint effort between the three chefs, dishes are ingredient-driven with an emphasis on accessibility and bold flavours. The food is an eclectic mix of the refined and the satisfyingly casual, with dishes meant to be mixed and matched and shared between diners. The menu is divided into snacks, hot and cold appetisers, mains, larger plates, sides, and desserts.
Highlights include Foie Gras Donut, a decadent spiced sugar-dusted donut filled with a generous slab of foie gras torchon, as well as Uni Tart, a crispy shortcrust pastry filled with squid ink custard and topped with sea urchin. For something lighter, try the Scallop Carpaccio served with mango ice cream and shiso, or Pissaladière with anchovies, olives and onion jam.
Highlights from the mains and larger plate sections include Hot Smoked Salmon with ikura salsa and potato velouté, as well as the Moroccan Spiced Lamb Shoulder with caramelised yogurt and rocket salad. Make sure to leave room for Mia’s signature Tarte Tatin to share, a classic apple tart with vanilla ice cream, as well as the roasted, caramelised pineapple with piña colada ice cream.
Highlights include Foie Gras Donut, a decadent spiced sugar-dusted donut filled with a generous slab of foie gras torchon, as well as Uni Tart, a crispy shortcrust pastry filled with squid ink custard and topped with sea urchin. For something lighter, try the Scallop Carpaccio served with mango ice cream and shiso, or Pissaladière with anchovies, olives and onion jam.
Highlights from the mains and larger plate sections include Hot Smoked Salmon with ikura salsa and potato velouté, as well as the Moroccan Spiced Lamb Shoulder with caramelised yogurt and rocket salad. Make sure to leave room for Mia’s signature Tarte Tatin to share, a classic apple tart with vanilla ice cream, as well as the roasted, caramelised pineapple with piña colada ice cream.
The bar takes up the ground floor where diners can enjoy a pre-dinner drink or continue their night after dinner. It is also home to Mia Dessert Counter, a dedicated pastry space where guests can come for after-dinner drinks and desserts, while diners have the option of taking their dessert in a more upbeat setting.
The richly decorated dining rooms are located on the upper floor with each room designed to elicit a different dining experience. The Colour Room features semi-private dining pods with plush velvet seating and straw mesh dividers, while the floral wallpaper gives the room a retro, yet elegant touch. A private dining room seating up to 10 people is located at the back.
Upon entering the Floral Room guests are met with a dramatic flower display suspended from the ceiling. Dusty pink hues mix with raw granite flower displays, marble table tops and golden metallics to create one of the city’s most romantic dining rooms.
The Dark Room gives off a more masculine and intimate feel with its graphic shapes, grey-tone wallpaper, thick blue carpets and dimmed lighting. Diners sit on lush sofas along a mirrored wall in a sensual and seductive setting.
“We’re excited about starting our work with Mia,” says Top Russell. “For this project, we have moved away from the very refined concept of Ter’ra and are serving more informal, accessible food. The focus should be the food, not the kitchen. It’s not fine dining – more the kind of food we like to eat when we’re not working; food that you can enjoy with friends and family.”
Michelle Goh adds: “We like to refer to the food as elevated comfort food because it’s not pretentious at all but the quality is still there. We make all our breads and pastries in-house and some of the dishes require relatively complex techniques. However, the end result is meant to just be enjoyed without too much pretense.”
The richly decorated dining rooms are located on the upper floor with each room designed to elicit a different dining experience. The Colour Room features semi-private dining pods with plush velvet seating and straw mesh dividers, while the floral wallpaper gives the room a retro, yet elegant touch. A private dining room seating up to 10 people is located at the back.
Upon entering the Floral Room guests are met with a dramatic flower display suspended from the ceiling. Dusty pink hues mix with raw granite flower displays, marble table tops and golden metallics to create one of the city’s most romantic dining rooms.
The Dark Room gives off a more masculine and intimate feel with its graphic shapes, grey-tone wallpaper, thick blue carpets and dimmed lighting. Diners sit on lush sofas along a mirrored wall in a sensual and seductive setting.
“We’re excited about starting our work with Mia,” says Top Russell. “For this project, we have moved away from the very refined concept of Ter’ra and are serving more informal, accessible food. The focus should be the food, not the kitchen. It’s not fine dining – more the kind of food we like to eat when we’re not working; food that you can enjoy with friends and family.”
Michelle Goh adds: “We like to refer to the food as elevated comfort food because it’s not pretentious at all but the quality is still there. We make all our breads and pastries in-house and some of the dishes require relatively complex techniques. However, the end result is meant to just be enjoyed without too much pretense.”
Michelle Goh Michelle was born and raised in the small town of Kuching on the Borneo Islands. Always passionate about cooking, she went to study at Le Cordon Bleu Sydney at the age of 18, where she did both her pâtisserie and cuisine training. While in Sydney, she was exposed to modern Australian cuisine at a time when it was up-and-coming. Following her training, Michelle worked under Anna Polyviou, the pastry superstar at the Shangri-La Sydney before moving to work at the legendary 3-hatted Rockpool, now known as Eleven Bridge by Neil Perry, one of Australia’s leading and most influential chefs. In 2015, she moved to Singapore and started working in Pollen under Jason Atherton. There she started off as a Demi but ended up running the pastry section and a team before finally moving to Bangkok. Michelle worked at Sühring for two years and was put in charge of the pastry section at the age of 23. Sühring currently has two Michelin stars and is number 4 in Asia’s 50 Best Restaurants and number 45 in World’s 50 Best Restaurants. |
Pongcharn ‘Top’ Russell
Pongcharn, also known as Top, spent his childhood living in Phuket before moving to the UK at the age of 15. Having been surrounded by different cultures he was exposed to multiple cuisines from an early age, and a two week kitchen internship at the age of 18 became the deciding factor for what he wanted to do in life.
He was invited to be a part of the opening team at Gauthier Soho in London, which received its first Michelin star just eight months after opening. He then went on to train under London-based chef Jun Tanaka at The Pearl before honing his skills with the legendary French chef Pierre Gagnaire at the two Michelin-starred Sketch.
In late 2014, Top moved to Singapore and started working as a Chef de Partie at Pollen under Jason Atherton, before being promoted four times in two years to Senior Sous Chef.
Top then moved to Bangkok to become Sous Chef at Freebird and was later promoted to Executive Chef. In 2018, he was named BK Magazine Top Tables Best Young Chef, as well as Thailand Tatler Generation T. Top appeared in Topchef Thailand Season 2, and he was included in Fine Dining Lovers’ 12 Chefs to Watch. He was also just named Forbes 30 under 30 Asia.
Arthur Loustau
Arthur Loustau was born and grew up in the south of France. Following hospitality studies in Switzerland, Arthur moved to Barcelona, Spain in 2014 and started working in restaurant management before moving to Miami, Florida to work on the opening of Jean-Georges Vongerichten’s Market at EDITION Miami Beach. Following that, he started working with José Andrés at his outlet at SLS.
Being part Cambodian, Arthur decided to move to Asia in 2017 and became Operation Manager at Scarlett at Pullman G.
Julien Imbert
Julien Imbert was born and raised in France and moved to London to pursue a culinary career at the age of 24. After more than 15 years working in the kitchens of some of London’s top restaurants, including including Pierre Gagnaire’s hugely popular Sketch, Dinner by Heston Blumenthal and as Head Chef at Jason Atherton’s City Social, Julien decided to change direction and become a restaurateur, opening Mia in July 2019.
Pongcharn, also known as Top, spent his childhood living in Phuket before moving to the UK at the age of 15. Having been surrounded by different cultures he was exposed to multiple cuisines from an early age, and a two week kitchen internship at the age of 18 became the deciding factor for what he wanted to do in life.
He was invited to be a part of the opening team at Gauthier Soho in London, which received its first Michelin star just eight months after opening. He then went on to train under London-based chef Jun Tanaka at The Pearl before honing his skills with the legendary French chef Pierre Gagnaire at the two Michelin-starred Sketch.
In late 2014, Top moved to Singapore and started working as a Chef de Partie at Pollen under Jason Atherton, before being promoted four times in two years to Senior Sous Chef.
Top then moved to Bangkok to become Sous Chef at Freebird and was later promoted to Executive Chef. In 2018, he was named BK Magazine Top Tables Best Young Chef, as well as Thailand Tatler Generation T. Top appeared in Topchef Thailand Season 2, and he was included in Fine Dining Lovers’ 12 Chefs to Watch. He was also just named Forbes 30 under 30 Asia.
Arthur Loustau
Arthur Loustau was born and grew up in the south of France. Following hospitality studies in Switzerland, Arthur moved to Barcelona, Spain in 2014 and started working in restaurant management before moving to Miami, Florida to work on the opening of Jean-Georges Vongerichten’s Market at EDITION Miami Beach. Following that, he started working with José Andrés at his outlet at SLS.
Being part Cambodian, Arthur decided to move to Asia in 2017 and became Operation Manager at Scarlett at Pullman G.
Julien Imbert
Julien Imbert was born and raised in France and moved to London to pursue a culinary career at the age of 24. After more than 15 years working in the kitchens of some of London’s top restaurants, including including Pierre Gagnaire’s hugely popular Sketch, Dinner by Heston Blumenthal and as Head Chef at Jason Atherton’s City Social, Julien decided to change direction and become a restaurateur, opening Mia in July 2019.
Mia
Open Tuesday to Sunday 6pm to 12am (last order 10.30pm)
30 Attha Kawi 1 (Sukhumvit Soi 26)
Tel. +66 (0) 98 862 9659
Email: reservation@miarestaurantbkk.com
Website: www.miarestaurantbkk.com
Facebook: @miarestaurantthailand
Instagram: @miarestaurantthailand
Open Tuesday to Sunday 6pm to 12am (last order 10.30pm)
30 Attha Kawi 1 (Sukhumvit Soi 26)
Tel. +66 (0) 98 862 9659
Email: reservation@miarestaurantbkk.com
Website: www.miarestaurantbkk.com
Facebook: @miarestaurantthailand
Instagram: @miarestaurantthailand