Well, April has finally arrived – no foolin’ – and along with scorching temperatures and the promise of multiple days off work, this month brings with it the opportunity to try out some great new restaurants, some recently renovated restaurants, and some well-established restaurants with exciting new menus.
(Hero image: Charcoal roasted chicken with ‘comeback sauce’ at Cento; Featured image: Cento’s many dishes)
Book now for Cento, a fabulous new addition to Bangkok’s dining scene
Serving what founder Manuel Palacio calls “bold, straight-to-the-point Italian cuisine”, Cento is a fabulous new addition to Bangkok’s diverse dining scene. Located at on Sala Daeng 1/1, where Aesop’s used to be, this cosy dinner spot offers ample seating and a warm, welcoming and nicely upscale environment. There’s plenty to peruse on the à la carte menu, with small plate standouts like vitello tonnato (THB 650++), a delicious plate of thinly sliced veal with creamy tuna mayo, and the yummy beef carpaccio (THB 680++), served with capers, shallots, and parmigiano. From the pasta selection don’t miss the pici with crab and lemon butter (THB 650++), and the agnolotti with river prawns and clams (THB 890++). Grilled dish highlights, meanwhile, include the meaty pork chop Milanese (THB 780++) accompanied by pecorino romano, fennel, dill and balsamic, and the wonderful charcoal roasted chicken (THB 590++) with ‘comeback sauce’. The delicious burnet carrots (THB 290++) side dish is another favourite, and be sure to order a bottle – or two – from the curated wine selection, which showcases Italy’s diverse regions, plus some hidden gems from Manuel’s home country of Spain.
For more information and reservations, visit Cento restaurant.
For a limited time, enjoy a traditional Khao Chae feast at Nara Thai Cuisine
Nara Thai Cuisine, a Nara Group restaurant, is synonymous with authentic, premium Thai dining experiences, which is why their ‘Khao Chae Nara’ is such a beloved best-seller. Available from now till the end of May, the 12 classic side dishes to go with the fragrant jasmine rice in water include: Stuffed sweet chili; Deep-fried stuffed shallots; Deep-fried shrimp paste balls; Caramelised dried turnip; Sweet crispy fish; Shredded sweet pork; Deep-fried dried chili with fish meat stuffing; Dried turnip strips with pork topping; Salted-egg ‘pearls’; Crispy fish skin with salted eggs; Chaiya shrimp; and Watermelon with fish flakes. In addition, Nara is partnering – for the first time – with Sirithai, the organic rice brand founded by actress Khemupsorn “Cherry” Sirisukha (which supports local farmers in Sakhon Nakhon). This festive delicacy is available at all branches of Nara Thai Cuisine, but if you’re near the Erawan Building be sure to visit the recently refurbished and re-opened flagship restaurant. The dine-in price is THB 890++, as is the takeaway version, but for THB 1,890++ you can order a special Gift Box Edition designed by artist Nakrob Moonmanas (limited to 500 boxes only!).
For more information and reservations, visit Nara Thai Cuisine.
Head to Mott 32 Bangkok to try their recently unveiled new seasonal menu
Mott 32, located on the 2nd floor at The Standard, Bangkok Mahanakhon, marks the season’s transition with an exclusive menu that marries the freshness of spring with the vibrancy of summer. From now until July 31, indulge in a symphony of flavours crafted by Head Chinese Chef Han Long Hua. These culinary creations, available only at Mott 32’s Bangkok venue, start at THB 580++ per dish and include: Teochew-style crab congee cooked in a traditional clay pot; Roasted lamb rack with Hunan chili and black beans; and Roasted pigeon with smoked lemongrass that delivers smoky, aromatic nuances with each bite. Pretty much all these dishes are perfect for sharing, especially the Tri-coloured fried rice, a visually stunning and deliciously balanced fried rice mixed with beetroot, spring onion, conpoy and egg, and the highly recommended wok-fried Boston lobster with crispy Chinese olive vegetables. Other options include the perfectly steamed whole leopard coral grouper with Chinese hwa tiao and egg, the crispy rice coated free-range chicken with chili and cumin, and dim sum starters like the very tasty soft quail egg with pork, and black truffle siu mai.
For more information and reservations, visit Mott 32 Bangkok.
