The new dining concept is certainly eye-catching and the art and design are one of the features we loved the most about this place. Think high ceilings in an intimate and dimly lit setting with bold geometry of earthy green and amber tones. Guilty’s unique aesthetic was inspired by the works of Richard Artschwager and the pop art movement.
Guests are also greeted by an oversized resin cast feature light that hovers over the central space as an abstract art piece, and masterpieces from local creators including Melanie Greis, Nakrob Moonmanus, Kitikong Tilokwattanotai, and Phannapast “Yoon” Taychamaythakool.
Chef Carlos Rodriguez fires up smooth and spiced-laden dishes with a Nikkei twist. Expect classic in Carlo’s way like the Ceviche in Leche de Tigre and the tuna “Acevichado” roll. You may also recongise Carlo’s familiar style and taste through his pasts stints at locally renowned and Michelin-rated restaurants; Gaggan, El Mariachi, Mejico, Penthouse Bar + Grill, and Makan.
Don’t’ be surprised at the sporadic sudden appearance of service staff and management who appear holding lit sparkles, circling the restaurant in a conga line along to boisterous Mexican tunes to present longboards filled with liquid gold shots for any special occasion table.
But how guilty is the food you ask? Apart from the churros maybe, the cuisine actually feels very fresh, herbaceous, and sprightly for the most part, and all the BBQ dishes are cooked within perfection. Our special favourites were the Jicama Mango Salad (V), Giant Hibachi BBQ Gambas, Kamado Grilled Hokkaido Scallops, Smoked Hibachi BBQ Pork Belly, and the Mango Latino. Yet, we’re sure you’ll find more to select from their extensive Latin-American inspired, so feast your eyes below and be prepared to feel guilty-ish.
Holy Guacamole ! (V)
Avocado Guacamole Prepared Table Side, Crispy Tortillas
Robalo En Leche De Tigre Ceviche
Seabass, Tiger Milk, Radish, Chile Oil, Sweet Potato Purée
Toda La Vida Ceviche
Hamachi, Yellow Tiger Milk, Crispy Corn, Coriander
Jicama Mango Salad (V)
Avocado, Mango, Confit Tomato, Kalamansi Citrus
Giant Hibachi BBQ Gambas
Barbecued Prawns Skewers, Chilli Aioli, Lime
Croquetas De Cangrejo
Crab Croquettes, Tarragon Mayonnaise, Chive
Kamado Grilled Hokkaido Scallops
Crunchy Quinoa Crust, Mirin and Yellow Pepper Sauce, Aji Panca
Barbacoa Wagyu Beef
Smoky Wagyu Beef, Honey, Cumin, Smoked Paprika, Barbacoa Peanut Sauce
Busyu Wagyu Striploin Grade A5 – Saitama Prefecture, Tokyo
Cooked On Himalayan Salt Stone
Smoked Hibachi BBQ Pork Belly
Spiced Marinated Pork Belly, Chef ’s Secret Sauce, Padron Shishito
Lubina Chilena Y Cartagena Rice
Roast Chilean Sea Bass, Peruvian Seafood Rice, Rock Fish Sauce
Mango Cheesecake, Tapioca and Fresh Mango Melting Heart, Pear Sorbet
Tres Leches de Maracuyá
Three Milk and Almond Sponge Cake, Condensed Milk, Coconut-Rum Sauce
Open Tuesday to Saturday for lunch between 12 noon and 2.30 pm and for dinner between 6.00 pm and 12 midnight.
For more information, contact +66 2 126 8866 or email: email@example.com
Anantara Siam Bangkok Hotel, 155 Rajadamri Road, Pathum Wan, Bangkok 10330
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