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By CK Lee
Fine dining in Bangkok is like haute couture. The food is a work of art and the chefs; exceptional. Their cooking is an odyssey in itself. Once plated, it resonates like a fashion statement. Each plate portrays a story, every menu crafted from chapters of culinary anecdotes.
Such is the feeling invoked when dining at The Allium in The Athenee. Those of us who are blessed enough to call Bangkok our home will need no introduction to this hotel. Head up to their newly rebranded third floor for a gourmet experience that is distinctive and unforgettable.
The Allium serves European haute cuisine with a contemporary flair. We were promptly seated upon arrival and the experienced team put us at ease and presented the menu. Memoirs from Home is the culinary journey recommended. Crafted by the superbly talented Chef Roxanne Lange, and priced at 3280 Baht per person for 11 courses, this is great value!
Fine dining in Bangkok is like haute couture. The food is a work of art and the chefs; exceptional. Their cooking is an odyssey in itself. Once plated, it resonates like a fashion statement. Each plate portrays a story, every menu crafted from chapters of culinary anecdotes.
Such is the feeling invoked when dining at The Allium in The Athenee. Those of us who are blessed enough to call Bangkok our home will need no introduction to this hotel. Head up to their newly rebranded third floor for a gourmet experience that is distinctive and unforgettable.
The Allium serves European haute cuisine with a contemporary flair. We were promptly seated upon arrival and the experienced team put us at ease and presented the menu. Memoirs from Home is the culinary journey recommended. Crafted by the superbly talented Chef Roxanne Lange, and priced at 3280 Baht per person for 11 courses, this is great value!
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We enjoyed two complimentary starters that were visually stunning. The oyster-caviar duo, the opening soiree to the menu, was a triumphant dedication to the sea. The tomato salad used tomatoes farmed in Chiangmai and brought back memories of our many trips north. Sweet bursts of tomato freshness alongside sweet memories. Next up was the Thai mud crab and cucumber. The freshness of the crab and the ultra thin cucumber pasta was a new experience worth repeating! #memorable #superbvalue
After gently finishing the Hokkaido scallop and pumpkin repertoire, we almost clapped and imagined an encore. The fish dish for the night was sturdy and the chorizo uplifted this recipe to a whole new level! The tactical deployment of apple in various forms provided the ringing crescendo to the French Moulard Duck Liver.
Next up, the main dish arrived with full aplomb. The lamb was fork tender and the plating was a masterpiece.
Once again, we found ourselves asking for more lamb! The cheese platter was an absolute burst of creativity - a round mille feuille with young goat cheese from Chiangmai. The palate cleanser was also equally out of this world!
The name “Allium” is taken from the genus of flowering plant that encompasses many species, including onion, garlic, scallions, shallots, leeks and chives; all these are elements found in classical French cooking. Cool white and royal red are welcoming colours of this restaurant.
To conclude, we say open your calendar, reserve your spot and storm this gastronomic bastion…
Opens Tues-Sats from 6PM to 10.30PM
3rd Floor, The Athenee Hotel, a Luxury
Collection Hotel, Bangkok
Tel: 02 650 8800
After gently finishing the Hokkaido scallop and pumpkin repertoire, we almost clapped and imagined an encore. The fish dish for the night was sturdy and the chorizo uplifted this recipe to a whole new level! The tactical deployment of apple in various forms provided the ringing crescendo to the French Moulard Duck Liver.
Next up, the main dish arrived with full aplomb. The lamb was fork tender and the plating was a masterpiece.
Once again, we found ourselves asking for more lamb! The cheese platter was an absolute burst of creativity - a round mille feuille with young goat cheese from Chiangmai. The palate cleanser was also equally out of this world!
The name “Allium” is taken from the genus of flowering plant that encompasses many species, including onion, garlic, scallions, shallots, leeks and chives; all these are elements found in classical French cooking. Cool white and royal red are welcoming colours of this restaurant.
To conclude, we say open your calendar, reserve your spot and storm this gastronomic bastion…
Opens Tues-Sats from 6PM to 10.30PM
3rd Floor, The Athenee Hotel, a Luxury
Collection Hotel, Bangkok
Tel: 02 650 8800
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