Superstar Cuisine

The Michelin guide has already covered some of Asia’s major cities: Hong Kong, Kyoto and, controversially, Tokyo. Perhaps it’s time people finally acknowledge Bangkok as a culinary destination, especially with the recent arrival of the world’s most awarded Michelin-starred-chef in Asia. Here, a selection of three outstanding restaurants in Thailand’s capital city.

Taking its name from the founder’s initials JM, J’Aime by Jean Michel Lorain is the first of its kind in the world with an innovative perspective on French cuisine. In 1987, Lorain opened Les Quatres Saisons and had been invited several times to the kitchen at Lebua hotel for guest appearances. His deep love for Thailand finally paid off last year when the U-Sathorn hotel owner decided to open a French restaurant on the premises and wanted his input on a new concept. The restaurant is complemented by Lorain’s daughter, Marine, who is also the maitre d’hotel.

The dishes are served in the middle of the table and divided onto three small plates on a lazy Susan turntable. Guests are invited to try each of the French creations carefully prepared under the supervision of head chef Amerigo Tito Sesti.

The secret of Lorain is then revealed; he always makes sure to travel every year to inspire some reinterpretation of classical French dishes. It’s no wonder that J’Aime was recently placed at number one in Bangkok on TripAdvisor’s best restaurants listing, a great birthday gift for its first anniversary.

www.jaime-bangkok.com

Located on the fifth floor of the iconic MahaNakhon Cube, the low-lit black and red entrance sets the mood for what’s about to come. The layout is telling: this is not your typical fine-dining restaurant. The main seating is along a long bar counter facing the open kitchen, similar to the ones that can be found in respectable Japanese sushi restaurants. The atmosphere is convivial and entices each guest to become a spectator of the theatre of flavours that will unfold.

Every detail was carefully thought about by Robuchon himself – from the vanilla scent sprayed before service, the beautiful dinnerware from Bernardaud Limoges, the sliding doors hiding the blazing lights of the back kitchen and the careful set-up of the open kitchen using only induction and electric equipment to the black uniforms of the chefs and staff.

The emphasis is placed on the dishes as they are prepared fresh in front of your curious eyes. Chef Olivier Limousin’s passion for cooking can be felt when he speaks with enthusiasm about why he chose to become a chef: “To give pleasure to people!" Indeed, the lunch sets on offer are relatively affordable and open to anyone who wishes to try French haute cuisine from a French perspective.

www.robuchon-bangkok.com

Before opening in Bangkok, Henk Savelberg had delighted Thai VIPs and celebrities with his exquisite culinary creations as a regular visiting chef. Boasting 25 years of experience and proudly awarded one Michelin star annually, from 1997 to 2014, in his four restaurants across the Netherlands, he is the only Dutch native to be awarded Michelin stars.

To feel closer to home, he brought with him five staff from Holland, who work both the floor and the kitchen, setting up shop on Wireless Road close to the Dutch embassy. Chef Savelberg’s distinct vision of the brand can be felt everywhere, from the high ceilings with selected artworks displayed on the wall and in the hall and the huge windows overlooking the residence garden to the selection of beautiful orange-patterned chinaware. Splashes of orange, the national colour of the Netherlands, can also be found throughout the restaurant’s intimate decor.

His new venture in Bangkok promises to offer guests an all-inclusive, modern French gastronomic experience combined with a Dutch touch. Savelberg plays with an array of textures and hues to create exciting, beautifully presented dishes. With his European culinary heritage, ingredients are sourced from the Royal Project or imported from France and Holland.

www.savelbergth.com