Signature Bangkok

Seared scallops with a delicate white wine and butter sauce, served atop a bed of parsnip purée.

Crispy pan-seared duck breast with a classic orange reduction, accompanied by glazed carrots and potato dauphinoise.

Pan-fried beef tenderloin topped with foie gras and black truffle, served with a rich Madeira sauce.

Traditional French onion soup, slow-cooked and topped with a toasted baguette slice and melted Gruyère cheese.

Classic vanilla bean crème brûlée with a perfectly caramelized sugar crust.