The Allium Bangkok Move to Modern French Cuisine with Familiar Feelings

The Allium Bangkok Restaurant has several new surprises in store, and one which surprised me the most was finding out Chef Jan van Dyk was now holding the Executive Chef’s position at The Athenee Hotel, a Luxury Collection Hotel, Bangkok where The Allium is located. A long-time fan of his ideas and taste, this new discovery meant more anticipation of what was to come.

Less surprising was that The Allium Bangkok stuck with their French roots but edged over to fine “Modern French” cuisine based on familiar French dishes and produce such as the ubiquitous Onion Soup, Mille-Feuille and Quail. Their focus on fresh European produce and premium ingredients extends to a lot of their seafood offerings.

The Allium signature seafood platter, at whopping 4,800 THB may feel hefty, until you’re rewarded with a large colorful platter arranged with seafood delights, including poached lobster, Gillardeau oysters, a ceviche of Hokkaido scallop, Alaskan king crab, and chef’s own choice of seafood fresh from the market.

Guests can also order a set menu compiled from the à la carte and priced at 2,900 THB per person for six courses and 3,600 THB for eight courses.

Among the mains a perfect ‘rose’ cooked, herb crusted Lamb Rack served with Ratatouille along with the most divine ’gratin dauphinois’ (baked layered potatoes). The Iberico Pork Chop with Sunchoke and Mustard Sauce is ridiculously succulent and appropriately rich.

For desserts were the Instagramable noteworthy, Lemon Tart and Black Forest Mille-Feuille with port wine sorbet which had flavours to match their visual aesthetics.