A refined starter: fresh avocado guacamole topped with blue crab meat, crispy salmon roe (ikura), shrimp oil, and fresh herbs including dill and cilantro. Served with warm crispy tostadas for scooping. The combination of creamy avocado, briny crab, pop of salmon roe, and delicate dill creates multiple flavor and textural layers. This is guacamole refined without becoming fussy.
Tips from diners
The salmon roe pops and adds briny depth. Don't stir everything together immediately—taste each component separately first.
The tostadas are thin and crispy. Use them to scoop and support the guac—they're designed for this and won't break.
Chef Paco's signature dish: a whole suckling pig roasted until the skin crisps and the meat stays succulent, finished with a vibrant green pipian (mole) made from toasted seeds and fresh herbs. The mole is enriched with pistachio and served with corn tostadas and fresh herbs (cilantro, dill). The contrast between crispy skin and tender meat is the centerpiece, with the nutty mole complementing rather than masking the pork.
Tips from diners
This is what Chef Paco is known for. Even if you order other items, taste this—the crispy skin is why Ojo exists.
The green mole (pipian) is complex—taste it separately from the pork first to identify the spice layers. Then combine for full effect.
A sweet-savory dessert: a traditional masa-based tamal filled with rich dark chocolate and a whisper of chili heat. The tamale is wrapped in corn husk (which you unwrap to eat) and steamed. The chocolate is not overly sweet—balanced with subtle spice. This represents the Mexican dessert tradition where chocolate and chili have paired for centuries.
Tips from diners
The chili-chocolate pairing is subtle—not spicy, just complex. This is a thoughtful end to a meal, not a sugar bomb.
This dessert is rich and small. Order one to share between 2-3 people, or have it as a palate closer after a savory meal.
A refreshing ceviché-style dish: fresh raw tiger prawns marinated briefly in lime juice with fresh chili, garlic, and cilantro. Served with young coconut meat and a splash of coconut milk, creating a balance between acid, heat, and cooling sweetness. The prawns are large and plump, sourced from Thai waters. The young coconut adds unexpected tropical depth.
Tips from diners
The prawns are raw—ensure you're comfortable with that before ordering. The lime 'cooks' the exterior, but the center is raw and tender.
The coconut milk rounds out the heat and acid. Drink the liquid at the end of the dish—it's a palate reset for following courses.
A traditional dish executed with precision: beef short ribs slow-braised for 8+ hours in a complex sauce of dried chiles, cumin, cinnamon, and other aromatic spices. The meat falls from the bone. The sauce is rich, layered, and warming. Served with warm tortillas for wrapping and a small cup of the reduced sauce (consomé) for dipping. This represents Mexican heritage cooking at its best.
Tips from diners
The 8+ hour braise is what makes this special. The meat is so tender it requires minimal chewing. Take your time and appreciate the texture.
The consomé (sauce dip) is as important as the meat. Don't skip it—tear a piece of tortilla and dip in the sauce, then wrap meat.
Ojo Bangkok is Thailand's highest restaurant, helmed by acclaimed Chef Francisco Paco Ruano of Guadalajara's renowned Alcalde (Latin America's 50 Best). Perched on the 76th floor of King Power Mahanakhon, the restaurant reimagines Mexican gastronomy using seasonal, Thai-sourced ingredients while honoring ancestral traditions. The menu balances refined techniques with casual accessibility—crispy suckling pig with mole, aguachile with tiger prawns, and traditional slow-cooked birria showcase Ruano's philosophy that Mexican food transcends street food stereotypes.
Lunch offers a set menu (appetizer + main) for 990 THB++, with dessert add-on for 200 THB++. This represents excellent value for fine dining Mexican cuisine.
Request outdoor seating on the terrace—360-degree Bangkok views are the secondary experience here. Indoor seating misses the point of the location.
Book dinner between 5:30-6:30 PM to experience sunset over Bangkok while eating. After 7 PM, it's dark. Lunch has different appeal (bright light, busy city).
The bar program features mezcals from various Mexican regions—an impressive list for Bangkok. Ask the bartender for pairings with your meal.
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