QUINCE EATERY is a staple in the Bangkok dining scene.
Nestled in the greenery of Chitlom, Quince’s Mediterranean-inspired menu speaks to thoughtful modern dining. It takes advantage of the plethora of seasonal and international produce available with exciting flavourful dishes focused on woodfire ovens and grills.
When Quince opened in 2012 it was one of a few restaurants setting the standards for farm-to-table dining, championing not only local seasonal produce but European and South East Asian seasonal produce. Quince brought in the best seafood from around Asia, and supported the budding local Thai fig-growing farms. Quince was one of the first restaurants to purchase Asian-made burrata from Asia's first producers in Vietnam. Quince was also one of the first restaurants to name and pay homage to where its produce came from and the name of the farms, in hope that others would support local.
Quince looks toward the future and setting new thoughtful standards in modern dining with Chef Steve Doucakis and GM Greg Plowes.
Chef Steve Doucakis spent many years honing his skills at Jean George’s two Michelin star restaurant in New York, then at Isa in New York, his travels took him to Taiwan and Bangkok’s acclaimed Michelin star Bunker, before arriving at Quince. Steve is passionate about flavour combinations and exploring elements. Chef Steve Doucakis's new menu at Quince showcases his techniques, brings elements from his travels, and expresses flavours and balance.
GM Greg Plowes comes to Quince after having spent 12 years as Wine Director in Sydney’s acclaimed two-star-Michelin restaurant ‘TETSUYA”. Following that, Greg was enticed to Thailand and spent many years in some of Bangkok's most established and celebrated restaurants, as General Manager and Sommelier. Including the highly acclaimed Nahm, and one Michelin star Bo.lan before joining as General Manager at Siri House, Quince and Luka.
This year Quince has risen in ranks on Asia’s Best to 91st place from its previous 97th place. It has won a Michelin star plate and continues to receive accolades. This year after a long hiatus, Quince is looking forward to bigger and better things, with Chef Steve Doucakis and GM Greg Plowes. Quince will be breaking new grounds and setting new standards while celebrating it’s 10th year anniversary in August.
Nestled in the greenery of Chitlom, Quince’s Mediterranean-inspired menu speaks to thoughtful modern dining. It takes advantage of the plethora of seasonal and international produce available with exciting flavourful dishes focused on woodfire ovens and grills.
When Quince opened in 2012 it was one of a few restaurants setting the standards for farm-to-table dining, championing not only local seasonal produce but European and South East Asian seasonal produce. Quince brought in the best seafood from around Asia, and supported the budding local Thai fig-growing farms. Quince was one of the first restaurants to purchase Asian-made burrata from Asia's first producers in Vietnam. Quince was also one of the first restaurants to name and pay homage to where its produce came from and the name of the farms, in hope that others would support local.
Quince looks toward the future and setting new thoughtful standards in modern dining with Chef Steve Doucakis and GM Greg Plowes.
Chef Steve Doucakis spent many years honing his skills at Jean George’s two Michelin star restaurant in New York, then at Isa in New York, his travels took him to Taiwan and Bangkok’s acclaimed Michelin star Bunker, before arriving at Quince. Steve is passionate about flavour combinations and exploring elements. Chef Steve Doucakis's new menu at Quince showcases his techniques, brings elements from his travels, and expresses flavours and balance.
GM Greg Plowes comes to Quince after having spent 12 years as Wine Director in Sydney’s acclaimed two-star-Michelin restaurant ‘TETSUYA”. Following that, Greg was enticed to Thailand and spent many years in some of Bangkok's most established and celebrated restaurants, as General Manager and Sommelier. Including the highly acclaimed Nahm, and one Michelin star Bo.lan before joining as General Manager at Siri House, Quince and Luka.
This year Quince has risen in ranks on Asia’s Best to 91st place from its previous 97th place. It has won a Michelin star plate and continues to receive accolades. This year after a long hiatus, Quince is looking forward to bigger and better things, with Chef Steve Doucakis and GM Greg Plowes. Quince will be breaking new grounds and setting new standards while celebrating it’s 10th year anniversary in August.
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