The dessert course bridges indulgence and refinement, combining a dense, well-made chocolate tart with a cool vanilla bean ice cream. The contrast between warm chocolate and cold vanilla is a classic French technique executed cleanly. Diners praise this as the perfect conclusion to the meal, not too heavy despite the chocolate intensity.
Tips from diners
The tart is served slightly warm — it's designed to melt slightly into the vanilla ice cream. Don't wait too long before enjoying to get the full temperature contrast.
The pollack is cooked to highlight its subtle flavor while the hazelnut and ginger emulsion adds depth and complexity. Multiple diners note this as the course that best demonstrates Chef Thierry's balance of classical French technique with creative modern touches. The ginger provides gentle warmth without overpowering the fish.
Tips from diners
The emulsion's ginger component is subtle — ask if they can adjust the balance if you're sensitive to ginger or prefer less spice in your fish course.
Chef Thierry sources premium Brittany blue lobster and pairs it with a silky vanilla foam for a refined dish that balances richness with subtle floral notes. Reviewers consistently highlight this as a standout course from the tasting menu, praising the lobster's tender texture and the innovative foam preparation.
Tips from diners
Ask Chef Thierry to explain the sourcing process during the course — he's genuinely passionate about the Brittany lobster selection and shares fascinating details about the catch.
The lamb sourced from Aveyron in southern France is roasted and plated with refined accompaniments that let the meat's quality shine. Reviewers note the lamb is tender and flavorful, cooked precisely to show a light pink interior. The presentation demonstrates Chef Thierry's attention to classical French plating.
Tips from diners
Mention your preferred doneness when ordering — most chefs default to medium-rare here, but they'll honor requests for rare or medium-rare.
The signature caviar course features the finest black caviar and is considered the standout moment by many diners. The caviar's briny, delicate flavor is preserved through minimal preparation, served with neutral accompaniments that don't compete. Multiple reviewers specifically called this the 'must try' element of the menu.
Tips from diners
The caviar course deserves its own moment — set down your fork and savor it separately to appreciate the subtle umami and brininess without distraction.
A distinctive feature of Chef's Table is the cheese course positioned between main courses and dessert. The aged Comté is paired with house-made pickled fruits that provide brightness and acidity. This 'interlude' is unique to the restaurant and many diners note it as an unexpected highlight that sets Chef's Table apart from other Michelin experiences.
Tips from diners
This cheese course is positioned specifically to cleanse the palate before dessert — embrace it as a breathing moment rather than another savory course.
Located on the 61st floor of State Tower, Chef's Table showcases Chef Vincent Thierry's contemporary French cuisine centered around a theatrical open kitchen framed in marble and brass. The restaurant positions the custom Molteni stove as the focal point, with every seat offering an unobstructed view of the kitchen's choreography.
Book 3-4 weeks in advance, especially for weekend seatings. The 61st floor location and limited capacity mean availability fills quickly.
Request the 18:00 seating to catch the Bangkok skyline lighting up as evening falls — the open kitchen view combined with the city lights creates the most memorable atmosphere.
Arrive at least 15 minutes early to explore the hotel lobby and get acclimated — the State Tower elevator ascent to the 61st floor is part of the experience.
The service staff are genuinely knowledgeable and interactive — they'll happily pause to answer questions about techniques or ingredients without the usual Michelin pretension.
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