BLUE BY ALAIN DUCASSE

The restaurant feels pleasantly removed from the energy of the shopping center. The quiet, intimate Lounge leads into a spacious dining room framed by floor-to-ceiling windows. Designed by the world-renowned studio Jouin Manku, the interiors combine royal blue, cream, natural wood, and brass, anchored by a magnificent pleated chandelier. During the day, natural light fills the room; by evening, the river and city lights take on a different character. Meanwhile, the Bronze Room and Pink Room offer intimate private spaces, ensuring an exclusive yet wonderfully warm experience.

The Blue experience begins in the Lounge, where guests can pause with an aperitif and a few canapés before entering the main dining room. Service is polished yet natural, with genuine warmth and thoughtful storytelling. Led by General Manager Riccardo Migliorini, the team creates an atmosphere that feels effortlessly welcoming from the moment you arrive.

The cuisine follows Alain Ducasse’s philosophy of Naturalité, with an emphasis on seasonality and allowing quality ingredients to speak for themselves. Executive Chef Evens López brings his own perspective to this, drawing from his Peruvian background while working within the foundations of French gastronomy. Blending creative flair with carefully selected regional ingredients, the result is a cuisine that remains deeply rooted in French savoir-faire while embracing Bangkok’s vibrant culinary landscape.

One dish worth trying is the Rainbow Courgette Galette, made with rainbow courgettes, Comté cheese, walnuts and Peruvian sage beurre blanc. The combination is delicate but full of flavor, and a good example of how simple produce can be presented with precision without becoming overly complicated. The seasonal menu also moves through dishes such as Ikejime Isaki and Blue Lobster with Kristal Caviar, alongside a changing selection of desserts.