Gaggan offers ‘progressive Indian cuisine,’ which means that modern cooking techniques are used to create those dishes everyone knows and loves but with a new, exciting result. The brainchild of Chef Gaggan Anand, the restaurant is located in the heart of Bangkok within a colonial-style house, creating a beautiful environment in which to sample such delights as ‘Who Killed the Goat?’, lamb chops cooked sous vide.
If you want to try delicious Japanese fare that has been brought up to incredible new and modern levels, then Narisawa should be placed high on your dining list. Located in the bustling city of Tokyo, this restaurant is the work of Chef Yoshihiro Narisawa, who is renowned for his innovative techniques and use of only the best seasonal ingredients. The culinary team creates a new menu every day, ensuring something new each time you visit.
Ultraviolet by Paul Pairet
Founded in 2012 by French chef Paul Pairet, Ultraviolet by Paul Pairet is a restaurant that is sure to make a lasting impression with its innovative cuisine and ‘fully immersive dining experience.’ Ultraviolet features one table with ten seats in a room with no décor, just lights, music, sounds and, of course, scents, the experimental food is the star of this show. Described as a ‘sensory play,’ guests are served 20 exquisite courses perfectly prepared, creating a night you won’t forget. Reservations are obligatory.
Nihonryori RyuGin impresses discerning diners again and again with its delicious modern Japanese cuisine. Chef-owner Seiji Yamamoto and his culinary team focus on the bounty of Japan, making each ingredient shine and allowing guests to savor it in all its glory. Winter, spring, summer or fall, you’ll find something new at RyuGin as the menus change with the seasons. They are open for dinner only.
Owner-chef André Chiang has his own philosophy when it comes to what he wants guests to take away and learn from his cuisine. This idea is called ‘Octaphilosophy,’ and as can be deduced from the name, there are eight specific things, unique, pure, texture, memory, salt, south, artisan, and terroir. Restaurant André epitomizes all of these and more. Inspired by his Taiwanese heritage, his upbringing in Japan, his training in France, and, of course, his home in Singapore, Chef André’s menu is eclectic and delectable.
Light-filled by day and elegant and moodily lit by night, Amber is a stunning restaurant specializing in a fusion of French techniques with ingredients from Hong Kong and beyond. The interior space is truly something spectacular with a chandelier made of 4,320 suspended bronze rods, giving the place a subtle amber glow. At the helm is the Dutch-born culinary director Richard Ekkebus who, along with the talented culinary team, creates mouthwatering dishes such as sea urchin set in lobster gelée.
Located at the Hotel Metropolitan by COMO, nahm offers authentic yet creative Thai cuisine bursting with flavors from spice to smoke to bitterness and more, all working together in perfect harmony. Chef-owner David Thompson and his team pay attention to every detail when producing their edible art. The interior is equally impressive with its sleek, modern décor and views of the outdoor pool. From the décor to the food, and whether you’re an epicurean or a novice of Thai cuisine, nahm will not disappoint. It is open weekdays for lunch and nightly for dinner.