Rising majestically above the bustling city, with breathtaking vistas of the Bangkok skyline, stands Signature Bangkok, an epicurean haven led by the esteemed Chef Thierry Drapeau. Chef Thierry’s remarkable talent earned him his first Michelin Star back in 2005 in France, followed by a second in 2010. Now, his culinary prowess shines brightly at Signature Bangkok, which proudly holds the prestigious Michelin Star distinction for both 2023 and 2024. Nestled on the 11th floor of the VIE Hotel, this exceptional restaurant serves innovative and contemporary French cuisine, solidifying its position as one of Bangkok’s premier Michelin destination dining venues.
Our highly anticipated fine dining experience was an eight-course affair, created by the renowned master chef Thierry. His gastronomic philosophy can be summed up as, “cuisine of the soil”. Enchanting flowers and herbs, along with exceptionally fresh ingredients from land and sea, as he says “reflect nature”.
As you step into the restaurant, a world of refined elegance unfolds before you. Before being seated at your table, you are gracefully guided into their opulent piano lounge, adorned with plush velvet drapes that exude an air of sophistication. The dulcet tones of the pianist, fingers dancing across the grand piano keys, weave a soothing melody that gently washes away the stresses of the day. In this serene ambiance, you are enveloped in a state of tranquility and eager anticipation for the epicurean journey that awaits.
As the gentle melodies filled the air, an enchanting surprise awaited us—a delightful array of canapes that were not listed on the menu. Each bite unveiled a new sensation, starting with the exquisite Tarragon Tart accompanied by a tantalizing Potato Salad, crowned with delicate Shrimp Roe. The journey continued with a Beet Root Roll, revealing a creamy interior that delighted the palate. And finally, an Apple Celeriac Tart added a touch of fruity elegance to the ensemble. In that very moment, it became evident that we were embarking on a truly unforgettable culinary adventure. The chic decor, soft ambient lighting, and elegant seating arrangements effortlessly created an atmosphere of refined sophistication, setting the stage for an evening of gastronomic brilliance.
From the moment we took our seats, it was abundantly clear that the staff at Signature Bangkok possessed an unwavering commitment to professionalism. Their impeccable knowledge of the menu was only surpassed by their warm and genuine hospitality. With every interaction, they effortlessly made us feel like esteemed guests, attending to our needs with unparalleled attentiveness. In a delightful nod to French tradition, the ratio of staff to customers ensured that our experience was nothing short of extraordinary. Their presence was a testament to the restaurant’s unwavering dedication to providing a truly exceptional dining experience.
The journey through Chef Thierry’s kitchen wonders commenced with the first canape on the menu—an exquisite combination of Heirloom Tomato, accented by the intriguing flavors of Dehydrated Black Olive, and adorned with delicate Coriander Flowers. It was a tantalizing introduction to the chef’s masterful creations, where every dish boasts not only delectable flavors but also visually captivating edible flowers. These vibrant blooms not only add a burst of color to each plate but also serve as a testament to Chef Thierry’s artistry and attention to detail.
Next was La Lune Oyster, truly a delicacy of the sea. The mayonnaise condiment, black garlic, and rosella granite, provided a fabulous interplay with the brininess of the oyster. This was a tempting prelude to what was to come.
The next dish might have been the highlight of the evening, Arctic Char with Sturia Krystal Caviar. This took seafood to new heights. Arctic Char is delicious. However, the perfect complement was the Storia Krystal Caviar. Any discerning palate would be pleased by the symphony of tastes.
Our journey continued with Brittainy Blue Lobster with Celeriac, Cucumber, and Pesto Pistachio Mint. This culinary masterpiece was cooked to perfection, showcasing a sweet and briny flavor. I was immediately struck by the depth of flavors and finesse of this creation. The lobster’s tender flesh paired beautifully with the celeriac and crispness of cucumber. Adding to the cacophony of flavors was the pesto pistachio mint.
Next was the Tender Veal Beuchelle, with Green Bean, and Girolles Mushroom tart. This was the other dish that could have been the hit of the evening. The veal was tender, cooked to perfection, and seemed to melt in the mouth. A pleasing complexity to the dish was created by the savory flavors of beuchelle and girolles mushrooms. Each marvelous bite was a revelation, which once again showed Chef Thierry’s brilliance
A beautiful array of cheeses was brought to our table bearing the name of Les Freres Marchand Flower Garden. This was a meal in itself. The selection of cheeses presented showed the chef’s commitment to quality. Some cheese was creamy. Others tart, such as the bleu cheese. Complemented by expertly paired accoutrements, such as fruity preserves, and sourdough, this cheese tasting experience seemed as if it were a journey to France. The cheese offerings vary from time to time. So best to ask when seated.
The cheese experience was highlighted by a tableside Flambe of Crepe Suzette. The first bite revealed the perfect balance of sweet, orange, citrus tang, caramelized sugar, and the creaminess of the crepe itself.
At this point we were more than three hours into this feast. Would there be room for dessert? The first dessert serving was Chocolate Miso Ice Cream, with Matcha Butter Cream, candied cherry, topped by Pink Cosmos Flower Petals. The rich umami flavor perfectly complemented the velvety ice cream. The addition of the matcha butter cream adds a slight bitterness to balance out the sweetness of the ice cream. The candied cherry added a burst of fruity acidity. The Pink Cosmos petals enchanted the eyes and highlighted the beauty of this dessert.
Dessert Number 2. Cinnamon Parfait, Chocolate Sorbet, Coconut Orange Milk with Tapioca. This symphony of flavors and textures create a delightful experience. The creamy richness of the parfait is complemented by the decadent chocolate sorbet, adding contrasting notes of warmth and coolness on the palate. The infusion of coconut and orange brings a tropical twist to the dessert. The tapioca pearls provide a textual contrast. Once again, this serving is not only mouthwatering, but also a visual treat.
As the evening drew to a close, it was with a contented sigh and a heart full of gastronomical delight that we bid adieu to Signature Bangkok. Chef Thierry Drapeau’s Michelin-starred French restaurant had truly taken us on an unforgettable journey of taste, texture, and visual splendor. From the moment we stepped into the plush piano lounge, to the impeccable service and the exquisite creations that graced our palates, every aspect of this fine dining experience left an indelible mark.
With limited seating for only thirty guests, it is a privilege to be part of this gastronomic adventure. Whether you choose the five-course or eight-course option, make sure to savor every moment, as time slips away amidst the symphony of flavors and the impeccable wine pairings. Reservations are a must for this extraordinary foodie destination, open from 18:00 to 23:30 Tuesday to Sunday, with the last order at 20:45. So, go ahead, embark on this culinary journey and let the remarkable offerings of Signature Bangkok transport you to a realm of pure epicurean excellence.
Andrew Klukowski
Signature Bangkok
11th Floor VIE Hotel
117-39/40 Phaya Thai Road
(+66)6-5950-9742
info@signaturebangkok.com