The restaurant's absolute signature dish, a mainstay on their menu despite many seasonal updates. Multiple reviewers describe this as a must-order finale that showcases the pastry chef's creativity and technical skill.
Tips from diners
This is the one dish that stays constant on the menu while everything else rotates seasonally. If you're doing the shorter tasting menu, ask if you can add this even if it's not included.
Save room for this. Multiple reviewers say it's unlike any dessert they've had before and worth the meal alone.
Reviewers describe this as mind-blowingly good — a crystal clear golden liquid that's surprisingly aromatic with deep chicken flavor, yet remains light and refreshing. The ice-filtering technique creates an intensely pure broth that demonstrates the kitchen's technical precision.
Tips from diners
Don't be fooled by how delicate it looks. The clarity is deceptive — the flavor is incredibly concentrated and aromatic.
This course demonstrates why the restaurant earned its Michelin star. The technique required to achieve this clarity while maintaining such depth of flavor is remarkable.
One of the strongest dishes on the menu according to reviewers, displaying finesse in both plating and execution. The dish highlights fresh crab with subtle European techniques that enhance rather than mask the natural sweetness of the seafood.
Tips from diners
The crab is sourced from Thailand's Andaman Sea. The preparation lets the natural sweetness shine through with just enough European technique to elevate it.
Both chefs come to the table to explain their thinking behind each course. Don't be shy about asking questions when they present this dish.
Reviewers consistently praise the bread program, with one calling it the best bread they've had in Thailand. The sourdough brioche is baked fresh daily and arrives at the table warm, with a perfect contrast between the crispy exterior and soft, pillowy interior.
Tips from diners
Ask for seconds. The bread service is generous and they're happy to bring more if you're enjoying it.
Don't fill up on bread before the main courses. It's tempting because it's so good, but pace yourself through the tasting menu.
A luxurious surf and turf course that combines Hokkaido scallops with bluefin tuna, finished with N25 caviar and truffle ponzu. The dish demonstrates the Asian-European fusion philosophy with Japanese ingredients prepared using European plating techniques and Asian sauce work.
Tips from diners
The N25 caviar adds a luxurious brininess that complements both the scallop and tuna. Eat it in one bite to get all the flavors together.
A rich main course featuring slow-braised beef short rib that's cooked until it yields to the slightest pressure. Paired with artichoke prepared in multiple textures to provide contrast to the rich meat. The dish shows Chef Top's Western culinary training with precise execution.
Tips from diners
The braising process takes hours to achieve that melt-in-your-mouth texture. Pair it with the wine pairing option if you're doing the full experience.
If you're choosing between the 5-course and 8-course tasting menus, the 8-course includes more protein courses like this one. Worth the upgrade if you want the full range.
Founded by chef-duo Pongcharn 'Top' Russell (Thailand's first Michelin-starred Thai chef specializing in Western cuisine) and Michelle Goh (Malaysia's youngest female Michelin-starred chef). The restaurant offers seasonal tasting menus blending modern European techniques with refined Asian influences using local Thai produce alongside premium ingredients from around the world.
If you prefer softer lighting, mention it when booking. Some diners find the spotlights too bright and requesting dimmer seating makes for a more comfortable experience.
Book well in advance. With only 30 seats total and a private room for 10, this Michelin-starred restaurant fills up quickly, especially for Saturday and Sunday lunch service.
Request the Flower Room for lunch with its salmon-pink seating and garden views, or the Dark Room with arched ceilings and mirrors for intimate evening dinners.
Go hungry and book the 8-course Taste of MIA menu (4,850 THB++) rather than the 5-course (3,850 THB++). The extra courses showcase more of the kitchen's range and technical abilities.
The wine pairing options (6,750++ for 5-course, 7,950++ for 8-course) are thoughtfully curated to complement both the European techniques and Asian ingredients throughout the meal.
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