Opened in 1983, this iconic Thai restaurant retains the original ambience, complete with colourful Jim Thompson fabrics, marble table tops and rich wooden furnishings that mirror the colour of a traditional spice market.

Adding a new bar concept, it serves original cocktails and Thai wines flavour-matched to each dish, alongside an extensive list of premium spirits, beers and wines from around the world.

The kitchen is in the hands of award-winning chef Warinthorn Sumrithphon and focuses on classic Thai recipes, including homemade curry pastes by renowned local food connoisseur ML Thor Kridakorn.

Using the best local produce, the menu remains faithful to the authentic flavours and evolves them with a dramatic new approach to plating. The signature selections include deep-fried roasted duck with chilli jam, crispy mackerel with simmered coconut milk and green curry with braised beef. There’re also set menus to enjoy.

Find out more at http://www.Siam-Bangkok.Anantara.com.

OPEN FOR just one year, Lhong Tou Cafe in Bangkok’s Chinatown has made a name for itself by offering a new take on such favourite Chinese snacks as shumai, wonton dumplings and buns.

Housed in an old shophouse, the cafe has only nine tables and a maximum of 30 seats. No reservations are taken and diners have to get a queue number from the machine at the front and usually have to wait a long time whether going for lunch or dinner.

Known for its doubledecker tables, popular Chinese cafe Lhong Tou spreads its wings from Chinatown to downtown Bangkok.

In response to popular demand – and complaints from customers about the long queues and no parking lot – the cafe has just opened its second branch in downtown Bangkok at the Market mall, opposite CentralWorld on Rajdamri Road. Double the size of the Chinatown shop, the downtown outlet can accommodate 60 diners excluding at the outdoor terrace that will open soon.

The interior is identical to the original store. Loyal customers can still spot the familiar street-style neon signage in red and green bearing the cafe’s name in Chinese lettering. The signature double-decker tables originally designed to cope with the small space of the first branch also make an appearance here.

“Our solution to the compact space of our first store in Yaowarat (Chinatown) was to put an upper deck above the lower seats. The structure is made from metal pipes and wooden planks. It’s like a mezzanine floor and it can be reached by climbing a ladder. Customers love it and enjoy climbing up. Most want to sit on the upper deck,” says Wannayos Boonperm, a co-owner in charge of design concept.

Wannayos has teamed up with the Voranate brothers, Nithi and Itthi – the guys behind the steakhouse Meat Bar 31 on Soi Sukhumvit 31. The siblings also serve as consultants to a number of restaurants and advise on interior design and the food concept.

Wonton soup and steamed shumai dumplings

“Lhong Tou means the head of the dragon and we adopted it because our first shop is located next to the Odeon Circle, the gate to Bangkok’s Chinatown. Tourists come to Yaowarat to try a variety of Chinese foods so they will hop from one restaurant to another. We wanted to become a pit stop on their culinary route, so we positioned ourselves as a cafe rather than a restaurant by serving Chinese-influenced snacks instead of heavy meals,” says Nithi.

Though none of the owners have any Chinese ancestors, they offer the Chinese snacks that people living in Yaowarat normally eat but present them in a more contemporary style.

“Chinese food at Yaowarat is not like what you can find in Hong Kong. It’s a mix of Chinese and Thai. That’s pretty typical and is what makes the Chinatowns in different cities so varied. We want our place to become an everyday cafe so the prices are affordable. I can say that the customers don’t need to spend more than Bt200 per person for both food and drinks,” adds Itthi, a Cordon Bleu-trained chef.

A set of congee and side dishes

Congee with a variety of side dishes is a popular Chinese breakfast usually enjoyed with family members. Instead of featuring it as a feast, Itthi presents it in individual servings, placing a bowl of congee and a variety of eight sides – fried Chinese sausage, dried shredded pork, pickled vegetable, salted egg yolk, boiled peanuts and seasoned mushroom – in a large bamboo basket. Priced at Bt129, it’s an all-day breakfast dish that’s much in demand.

A small soup bowl with three pieces of shrimp wonton dressed with goji berry (Bt59) is as tempting as the steamed shumai dumplings with three fillings – minced shrimp, minced pork and Chinese chives (Bt69).

Durian lava bun, mini BBQ pork buns, steamed shitake bun, and fried lava bun

For fried snacks, go for minced shrimp wontons (Bt69 for five pieces), shrimp spring rolls (Bt59), or shrimp dumplings wrapped with potato threads (Bt79). The fried chicken marinated with Mala sauce from Sichuan peppercorn, chilli and various spices is also worth trying and not too much numbing and spicy. It goes for Bt79.

Other popular snacks are fried lava bun with creamy custard and salted egg yolk oozing out (Bt29), five pieces of fried mini BBQ pork buns (Bt49), and a piece of durian lava bun (Bt59). There is also a steamed shitake mushroom bun (Bt59) that comes in a mushroom shape and is stuffed with seasoned mushroom.

Hot anti-ageing tea

To complement the food, customers can order a pot of hot anti-ageing tea consisting of osmanthus and butterfly pea flowers (Bt160). For cold drinks, opt for the refreshing butterfly pea lemonade (Bt70) or butterfly pea Thai milk tea (Bt75, only available at the second branch).

Lhong Tou Cafe is a big hit among Chinese-speaking tourists who account for about 60 per cent of the customers.

Iced butterfly pea Thai milk tea

“We didn’t expect to draw a lot of Chinese-speaking tourists to try our food,” says Nithi. “In addition to the flavourful taste, customers come to get an experience for which they are happy to spend. Unlike some restaurants where customers come to try a famous and particular dish, our cafe integrates all elements.”

“Some tourists just visit Bangkok once and complain that they missed the chance to eat at our restaurant. Our answer was to move closer to them by opening the new branch in the areas popular among Chinese tourists. In addition to Chinatown, the popular tourist spots are the sacred Erawan Shrine and the Pratunam shopping area,” adds Wannayos.

Clay pot rice with crispy chilli and garlic, crispy pork belly and soy saucemarinated egg yolk

As the second branch also attracts office people, particularly during lunchtime, five clay-pot rice bowls with different toppings have been added to the menu. Ranging in price from Bt139 to Bt169 a bowl, they include clay pot rice topped with Chinese sausages and egg or with chilli, garlic and crispy pork belly.

Chinese plum bingsu

The refreshing dessert that is only available at the second branch and perfect for sharing is Chinese plum Bingsu (Bt95), which boasts Chinese plum snowflakes served with fresh lychee and peach and lychee bubbles.

THAT TASTES SO GOOD!

Lhong Tou Cafe’s second branch is on the ground floor of the Market mall, opposite CentralWorld on Rajdamri Road.

It is open daily from 10 to 10.

Call (064) 935 6588 or visit “Lhong Tou Cafe” page on Facebook.

Prepared to order, the interesting option of main dishes includes panseared foie gras on brioche and grilled Canadian lobster as well as various Thai favourites. Diners can check out exclusive Japanese creations such as fresh sashimi and sushi, takoyaki, yakitori, tuna tataki with ponzu sauce, udon soup and gyoza. All can be paired with freeflow Champagne, Prosecco, selected wines, local beers, cocktails, mocktails, and soft drinks.

The seafood-on-ice corner encompasses freshly shucked French, Australian and American oysters, premium Maine lobster, giant Alaskan king crab, seasonal mud crab, blue crab, succulent prawns, New Zealand mussels, rock lobster and plump Manila clams.

The hot seafood menu includes river prawns, tiger prawns, Japanese scallop, oysters and squid while from the pasta station comes home made vermicelli and ravioli with a choice of pesto, carbonara, Bolognese, mussel sauces and creamy mentaiko with nori sauce.

The carvery serves up succulent roasted meats, salmon gravlax with blinis and fresh cream and a delicious beef Wellington with Yorkshire pudding and a red wine sauce. All dishes are complemented by healthy salads, fresh fruits, and indulgent desserts such as freshly baked chocolate lava cake, and homemade ice cream served with waffle.

The Sunday Brunch costs Bt2,800 with freeflow mocktails and soft drinks, Bt3,500 with selected freeflow wines, Prosecco, local beers, cocktails, mocktails, and soft drinks and Bt4,100 for the full Sunday Brunch inclusive of freeflow Champagne, Prosecco, selected wines, local beers, cocktails, mocktails, and soft drinks. Kids under 12 pay 1,050 for children aged under 12.

Book your table at (02) 687 9000.

The buffet line is filled with a wide selection of fresh seafood including large tiger prawns, blue crab, slipper and river lobster and four kinds of oysters from different international waters.

A station of sushi and sashimi stands alongside an open kitchen that serves all kinds of grilled premium seafood and meat like salmon, squid and roast beef, There’re also a variety of Thai delicacies, spaghetti in several sauces, homemade ice cream, desserts and seasonal fruits. The seafood buffet is priced at Bt999 net and is available from 6pm to 10.30pm.

Book your table at (02) 431 9100, or visit http://www.Avanihotels.com/en/riversidebangkok/restaurants/skylinerestaurant.

WELL-KNOWN for its tender eight-flavoured pork belly, Palsaik Korean BBQ makes its way to Thailand with the launch of its first branch in the heart of the Bangkok that’s already luring local foodies with enticing Korean delicacies.

With three branches in Seoul and outlets in the US, Japan, Australia, China, Taiwan, Malaysia and the Philippines, it arrived here last month courtesy of new-wave enterpreneur Duangporn Rungpuvapat and her family, whose Srithai Food Service factory has been supplying sauces and ingredients to big-name fast food brands and leading restaurants for the past 38 years.

Duangporn says she got to know Palsaik – the name combines the Korean words for eight and colour – during her trips to Seoul.

“I’m crazy about K-Pop girl groups so much so that I learnt the language and have been regularly going to South Korea with my family for years. We like sampling local food and I often read restaurant reviews on social media,” says Duangporn, who is managing director of 8 Food (Thailand).

“Samgyupsal (pork belly) is one of my favourite meals but finding a restaurant that served it the way I liked it proved hard. Then five years ago, I discovered Palsaik Korean BBQ. The meat was so tender and tasty that I kept going back and decided to try and bring the brand to Thailand so others could enjoy it too.”

The restaurant on the second floor of Siam Center is modern and chic, boasting a white floor, wood panels and monochrome furniture. Copper lamps mingle with ventilation hoods on the black ceiling.

Seafood Soup

The sauces are made to Palsaik’s traditional recipes, and the burners and sloped grill pans imported from South Korea allow excess lard to run off into the waste receptacle.

Perfect for four people sharing, the popular Palsaik set (Bt1,035) consists of aromatic pork belly that is marinated for 12 to 36 hours in eight different sauces – gingseng, red wine, pine leaves, garlic, herbs, curry, miso and gochujang – to bring out the flavour and keep the meat tender and juicy.

The set is served with fresh vegetables, mushrooms, as much kimchi as you can eat and a big pot of spicy seafood soup. Additional sides of cheese stir-fried rice, raymond noodle, ham, sausage, shrimp, tofu, mozzarella cheese and Korean fish cakes can be ordered separately. Prices range from Bt40 to Bt150.

Palsaik Set

“Palsaik opened its first branch in Shinchon and it quickly became popular with locals and foreign tourists. The eight-coloured marinated pork belly tastes great even without seasoning. Staff are on hand to help you grill the meat at your table and you should start with the ginseng and end with the gochujang to enjoy the different levels of taste from light to spicy,” Duangporn says.

“Ginseng sauce makes the pork fragrant and tender while the pine leaves sauce is good for the health. These two flavours are popular with Korean customers.”

 Lava Kimchi Fried Rice

We also order a plain Premium Pork Set (Bt750) with vegetables, kimchi and clam soup and a tray of melt-in-the-mouth Ribeye A5-grade Beef (Bt800). All come with sliced garlic, spicy ssamjang and special soy-black vinegar sauce made especially for the Thai branch.

Duangporn has created a new interesting set of Cheese Volcano Steamed Egg (Bt195), mellow Lava Kimchi Fried Rice (Bt295) and Iron Plate Japanese Wagyu A5 Garlic Fried Rice (Bt395), which is ideal for a quick meal.

Other dishes include Japchae (stir-fried glass noodles with vegetables and pork for Bt210) and Stir-fried Pork Hot Pot Bibimbab (Bt265).

“Our menu is different from the branches in Seoul. We’ve created some new dishes to appeal to the Thai palate and that also cater to the Thai preference for sharing,” Duangporn says.

BARBECUED BITES

>> Palsaik Korean BBQ is on the second floor of Siam Center. It’s open daily from 10am to 10pm.

>> Find out more at http://www.Facebook.com/PalsaikThailand.

Originally from Bedford in England, Naylor trained with Albert Roux in London and Amsterdam. Under Robert Kranenborg, he headed the kitchens at Le Cirque and Vossius – each boasting one Michelin star – and La Rive, which holds two stars. For the past 10 years, Naylor has been the executive chef of Restaurant Vermeer at NH Collection Amsterdam Barbizon Palace.

He will treat Bangkok’s foodies to a five-course dinner over two nights on June 7 and 8. With a cooking style described variously as “creative”, “quirky”, “clean” and “pure”, Naylor pays great respect to seasonal produce and the land it comes from. He places the focus of his creations on the sensory experience.

“My dishes may not be picture-perfect,” he says, “but the beauty of nature resides in the flavours.”

The five-course culinary journey at Madison will feature mackerel marinated in apple and ginger with red pepper and olive bouillon, a roasted and braised veal blade with pumpkin puree and horse-radish granola, a choice of mouthwatering desserts and much more.

Dinner is priced at Bt4,000-plus (food only) and Bt5,500-plus including wine pairing.

On June 9, Sunday Brunch guests will get a chance to taste some of Naylor’s creations supported by live music and signatures from all cuisine, including luxury seafood, foie gras and a large pastry selection for Bt2,999-plus including a non-alcoholic beverages package.

For reservations, call (02) 126 8866 extension 1222 or email madison.asia@anantara.com.

The Authors’ Lounge, which has inspired great novelists for more than century, has joined up with the world’s leading perfumerie Diptyque, whose philosophy embraces the two worlds of dream and reality.

The “Eau de Menthe Afternoon Tea inspired by Diptyque” is crafted by executive Chef Dominique Bugnand, who carefully handpicks the mint leaves and has them recreated into fine delicacies, stylishly placed on a three-tiered stand. As the Tea Master intricately live-brews a unique Black & Green tea with the flavour of mint and citrus, the aromatic freshness from mint enhances the lively floral notes, and brightens the rest of your afternoon.

Order the “Eau de Menthe” Afternoon Tea inspired by Diptyque and receive a complimentary travel size of Mint perfume and a candle for just Bt2,200-plus.

Make a reservation at (02) 659 9000 extension 7390 or email mobkkrestaurants@mohg.com.

The unique farm-to-plate a la carte gastronomic experience uses ingredients sourced from Thailand, which underline Western and pan-Asian inspirations that match the exquisite interior decor and the stunning skyline views from the restaurant.

Diners can start their meal with oysters, half-boiled goose eggs with caviar from the Royal Projects, the 137 Pillars-style whole avocado in shrimp crust, and Thai burrata served with tomato chutney, whitebait fish tempura and grilled Royal Project baby cos.

Made-to-order main dishes include a Duck cocotte smoked in rice stems and served with a sweet and sour kumquat sauce, and Braised beef ribs in a mulberry and green pepper sauce. Seafood aficionados can opt for the Giant River Prawns accompanied by a papaya salad.

The tempting line-up of desserts will satisfy even the most demanding sweet tooth. Choose from a Pandan Crepe Suzette flambed with Grand Marnier, a Cacao nib pancake with a passionfruit-mango Chantilly, and a Roasted baby pineapple, flambed with Isaan rum and served with caramel angel hair and vanilla ice cream.

Free-flow wine, Bloody Marys and Mimosas can be enjoyed for Bt899 per person.

The a la carte Weekend Brunch at Nimitr is available every Saturday and Sunday from May 18. As space is limited, advance reservation is highly recommended. Calll (02) 079 7000, or email sales_ambassador@137pillarsbangkok.com.

BORN INTO a family of restaurateurs, Dreerut Pichanusakorn never really thought about doing something different with his life. For almost six decades, the Pichanusakorn family has operated Neil’s Tavern, Bangkok’s oldest steakhouse, but Dreerut decided to step out on his own, opening his first Bangkok restaurant in 2014 and a second branch a couple of years later on Soi Asoke.

The talented chef, who earned his degree from Le Cordon Bleu College of Culinary Arts in San Francisco, spent several years gaining experience at different restaurants in the US before returning home five years ago to launch Jann Bistro on Chan Kao Road in the Sathorn area. Aiming to attract young office workers and expatriates, he offers a variety of tempting easy-to-eat dishes at wallet-friendly prices and a relaxing dining space to chill out after a day of hardat work.

Two years ago, he expanded to busy Asoke, serving more culinary creations with a focus on East meets West. Located on the ground floor of Prime Building, the second branch is cosy with bright yellow walls and modern wood furniture.

Larger but still relaxing, this 70-seat bistro combines a dining space, bar counter and a mini supermarket called Bakers Barn selling a full range of good-quality pastry ingredients from aboard. The menu includes appetisers, soups, salads, main dishes, pasta, steak, seafood, some popular Thai specialities and home-made desserts from Neil’s Tavern.

Salmon Skin Salad with sesame-miso dressing

Dreerut makes his own sauces and curry pastes and uses premium imported lamb from New Zealand, scallops and USDA prime corn-fed beef as a guarantee a good flavour and quality.

“Jann Bistro is actually under the Neil’s Tavern umbrella. The idea is to offer easy-to-eat dishes that everyone can afford. But while Neil’s Tavern is a traditional steakhouse, Jann Bistro is a relaxing hangout for the younger crowds to enjoy light meals and tailored drinks,” he says.

“We offer more than 100 dishes of which 80 per cent are Western recipes including spaghetti, burgers, steak and grilled seafood.”

Inspired by the popular Spanish speciality Gambas al Ajilio, aromatic Garlic Prawn (Bt295) is served crispy bread. Salmon Skin Salad (Bt225), meanwhile, is dressed in a sweet sesame-miso sauce that’s as refreshing as it is tasty.

Garlic Prawn

Tender grilled Organic Pork (Bt365) is served on a bed of corn, carrots, mushrooms and peas and comes with a creamy but light honey-mustard sauce. Beef lovers can order steak with a choice of different sauces ranging from truffle, red wine, teriyaki, garlic and mushroom.

Grilled seafood comes with a choice of sauces that include garlic cream, garlic butter, cajun spice, spicy tomato, Thai seafood and teriyaki.

The Thai kitchen presents Spicy Duck Confit Curry with Roti (Bt295), an interesting fusion of French and Thai cuisine, Roasted Pork Salad, Stir-fried Beef with Chilli and Basil, Crab Meat Yellow Curry and Papaya Salad with Sticky Rice that can be paired with such side dishes as deep-fried pork, grilled chicken and grilled steak.

Lunch set of Cauliflower Soup, Chicken Pesto, Thai Iced Milk Tea and Viennese Praline 

Popular with office workers, the bistro offers Western-style set lunches priced at a very reasonable Bt315 and featuring a choice of more than 20 appetisers, main dishes and drinks. They include Duck & Cheese Spring Roll, Calamari with citrus-garlic sauce, Fish & Chips, Sea Bass with garlic butter or spicy tomato, Chicken Schnitzel and Penne Pesto with clam, chicken or prawn.

I opt for creamy Cauliflower Soup, soft Chicken Pesto and Thai Iced Milk Tea and pay Bt80 extra for a Viennese Praline. There’s also a Thai lunch menu, starting Bt175.

Lunch set of Cauliflower Soup, Chicken Pesto, Thai Iced Milk Tea and Viennese Praline 

Despite being pleasantly full, I let myself be tempted by yummy Green Tea Lava Cake (Bt195) served with chocolate ice cream. Every day, the bistro offers more than 10 kinds of homemade cakes from Neil’s Tavern kitchen, including orange cream, chocolate truffle, black forest, Thai tea, espresso and oreo cheesecake.

The best sellers at the bar counter, are red Fruit Punch (Bt105), a mixture of orange juice, pineapple juice, lime and grenadine syrup and yellow Honey Jann (Bt195) blended with dark rum, apricot brandy, lime and honey.

MAKE A DATE TODAY

>> Jann Bistro is located on the ground floor Prime Building, Sukhumvit Soi 21. It’s open daily from 11.30am to 2pm for lunch and from 5.30 to 10pm for dinner.

>> Call (02) 260-4391 or visit http://www.Facebook.com/JannBistro

KNOWN AND LOVED for its tempting European cuisine, 4 Garcons restaurant on Bangkok’s Soi Thonglor has closed its doors after nine successful years. Fortunately for its fans, founder/chef Ayusakorn “Van” Arayangkoon and his partners are back in another incarnation and in another area with the opening of Second Edition on Sukhumvit Soi 31.

The now defunct French brasserie 4 Garcons is reincarnated as Second Edition with a lively and younger look at a new location on Sukhumvit Soi 31.

Situated on the ground floor of the residential property Siamese Exclusive, Second Edition has a lively and playful vibe that’s far removed for the calm and elegant setting of 4 Garcons. The new space, which seats 60 diners, flowed from the pens of local design firm Studio Act of Kindness and boasts the kind of mid-century interior that’s become popular around the world.

“The interior plays with geometric forms and seamless lines and an exploration of different and contrasting materials. Brown and deep orange palettes dominate, with pops of blue, green and gold adding the contrast,” says Van. “We want to offer a completely new look with a new name without any references to our former property. Our aim is to appeal to the new and younger group of diners who live in the nearby condominiums.”

Van and the design team worked together on the collage-like wallpaper, mixing fashion pictures from vintage magazines and posters and redesigning them by adding sketches and changing the colour palettes of the clothes.

“While 4 Garcons was generally perceived as a formal dining venue, Second Edition aims to become a casual place for home-cooking and comfort food. The cooking still follows French tradition though without using the now popular sous-vide technique. Seasonal ingredients from sustainable local sources are used wherever possible and we use less seasoning to bring out the natural tastes. Imported ingredients make up 20 per cent or less,” he continues.

 Grilled Fig in Bacon with Mascarpone 

In line with the new concept, the menu has completely changed, though a few 4 Garcons favourites can still be found, among them the French Onion Soup (Bt300) and Truffle Cream Soup (Bt350). Grills are also highlighted in a nod to the healthy lifestyle.

Figs from a small and sustainable farm in Ratchaburi province are used for a warm starter – Grilled Fig in Bacon with Mascarpone (Bt280). The sweet and juicy figs are wrapped with bacon before char-grilling. Besides the char-smoked odour, the bacon helps maintain the juiciness of the figs that go well with the creamy taste of the cheese.

Grilled Squid with Thick Bacon and Bell Pepper

Bacon is also used for the next dish – Grilled Squid with Thick Bacon and Bell Pepper (Bt280). Wild-caught squid is wrapped in bacon and char-grilled and served with bell pepper, cherry tomato and thick bacon pieces stir-fried in olive oil in Mediterranean style.

Grilled Whole Sea Bass in Fig Leaves 

A whole wild-caught sea bass is lightly seasoned with olive oil and salt and wrapped in fig leaves before char-grilling. Priced at Bt650, the fish goes well with Greek-style lemon oil sauce.

Grilled Chicken Thigh with Porcini Cream Sauce and Rice Pilaf

Another 4 Garcons’ favourite – Grilled Chicken Thigh with Porcini Cream Sauce and Rice Pilaf (Bt480) – also returns. The chicken is grilled to juicy perfection and is served with porcini sauce and rice pilaf cooked in well-seasoned chicken broth and light cream.

Perfect for sharing with family and friends as well as large parties is the Grilled Flatbread with four different toppings from which to choose. The regular portion ranges in price from Bt440 to Bt620 and can be divided into 12 pieces. Enjoy it with cherry tomato, mushroom, caramelised onion, mozzarella and blue cheese toppings or with parma ham, egg and feta cheese, caper, anchovy and black truffle.

Grilled Flatbread with Tomato, Parma Ham, Feta Cheese and Eggs

“The flatbread is like a backyard BBQ for a family party. The wheat flour is thoroughly kneaded into a flat dough and grilled. Health-conscious diners will feel less guilty about eating this than pizza,” he says with a grin.

The main imported ingredients are beef from Argentina, Japan, France, the US and Australia, cod from the UK and salmon from Australia.

Thai Aged Ribeye Wagyu Steak 

Van is also promoting Thai wagyu beef from Nakhon Ratchasima. The wagyu beef is aged for 60 days to improve its juicy texture and flavour. The 300-gram Rib-eye Steak (Bt1,920) has a melt-in-the-mouth quality and pairs well with the butter sauce.

For pasta lovers, there’s spaghetti and fettucine with a choice of five sauces. The portions are offered in regular or sharing options.

Spaghetti Seafood with Tomato Sauce 

For Spaghetti Seafood with Tomato Sauce (Bt480 for regular and Bt660 for sharing), the tomato sauce is cooked using different types of tomatoes for a great combination of tastes that go well with fresh seafood.

Despite all the goodies on offer, do keep room for the tempting desserts of Grilled Pineapple with Caramel Sauce and Vanilla Ice Cream (Bt180) and the seasonal Peach Crumble (also Bt180).

Grilled Pineapple with Caramel Sauce and Vanilla Ice Cream

“People today are concerned about eating healthily and we try to use organic ingredients as much as possible. Vegan diets are also becoming increasingly popular and though we don’t yet have a section for vegan food, we can serve what you like,” says Van.

NEW PLACE, NEW TASTES

Second Edition is on the ground of the residential property Siamese Exclusive on Sukhumvit Soi 31, Bangkok.

It’s open daily from 11am to 10pm.

Call (02) 163 4648 or visit “Second Edition BKK” on Facebook.