Bored of eating the same thing twice? Fear no more, here’s a list of restaurants and bars that have shuffled things up to make sure you’re never bored or short of choices while dining out.
1897 Lounge
Siam Kempinski Hotel Bangkok’s 1897 Lounge has introduced a new beverage menu, which takes inspiration from Thailand’s tropical fruits.
The 13 new cocktails, zero-proof drinks and crafted lemonades are inspired by the “Garden Of Siam’ and feature fruits from the four regions of Thailand. Each drink reflects innovative bar techniques, including the use of “sous vide” to create high-quality infusions that enhance the taste and aroma of each fruit, while the “clarifying” technique ensures a smoother, more refined mouthfeel.
Start with the River Kwai, infused with local gin and mango from Ratchaburi; Pandan Garden, featuring aromatic pandan from Samut Songkhram; Tropic Thunder, made with passion fruit from Chanthaburi and cacao from Chumphon; Autumn Dream, a pear-infused cocktail from Nakhon Sawan; Blind Bird, a pisco-based drink infused with lemongrass from Nakhon Pathom; and Tiki Taka Sidecar, showcasing jackfruit from Nonthaburi.
Guests preferring non-alcoholic options can enjoy Waii, featuring lemongrass from Nakhon Pathom; Nawa, with jasmine green tea from Chiang Rai; Coldbrew Fizz, combining cold brew with lemon and orange; and Berry Breeze, blending cold-brew coffee with raspberry purée and pomegranate syrup. All mocktails use a cold-press technique to preserve natural nutrients and flavours. 1897 Lounge’s new beverage menu is available alongside a curated collection of vintage spirits.
Le Du Kaan
Le Du Kaan celebrates the arrival of winter in Thailand with a new special menu designed to warm the body and soothe the soul during the cooler months of the year.
Until Feb 28, 2026, the restaurant will present a series of dishes that transport diners to the country’s Northern and Northeastern provinces. Four Thai recipes are available. Khao jee nam prik is an dish that is cherished in North and Northeast Thailand, as families gather around a fire for warmth and comfort. Steamed sticky rice is shaped into balls, skewered and cooked over charcoal, then dipped in beaten egg and grilled again until golden. Served with spicy grilled fish, chili dip, sweet fish sauce, herbs and pickled vegetables.
Diners can also savour Mok neur, a fragrant blend of tender beef in curry paste, coconut milk, local herbs and egg, wrapped in a banana leaf and grilled until the meat is smokey and succulent. Le Du Kaan’s version uses premium Tajima beef cheek, which is slowly cooked inside this natural parcel until infused with herbal flavours and aromas.
Seafood lovers can discover the sublime taste of Tom khing, a soup of fresh marbled goby fish, simmered with aged ginger, shiitake mushrooms and onion. The hot kick of ginger, the sweetness of onion and the flakey texture of the fish combine beautifully to create a broth that is sure to keep the winter chill at bay.
Every winter dining experience can end with a classic Thai dessert of Kanom sai sai, a refined reinterpretation of a classic Thai dessert. Khanom kluea, a northern Thai delicacy is infused with the aroma of wild banana leaves. Khanom niew is tender sheets of glutinous rice dough, hand-cut and gently boiled to achieve a soft, chewy texture. The dessert is elegantly finished with coconut foam scented with Thai candle smoke and crowned with delicate coconut sugar caramel tuile.
Uno Mas
Uno Mas at Centara Grand at CentralWorld has launched a new à la carte menu, inspired by chef de cuisine Borja Terry Borrego’s Andalusian roots.
“Spanish cooking is all about flavours and emotions,” says chef Borrego. “This menu is a reflection of that spirit. It is a mix of classic tapas, rich seafood dishes, and perfectly grilled meats, all prepared with care and precision.”
The new menu balances classic comfort with bold Mediterranean energy. Among the highlights are Bravas Uno Mas, a fresh take on Spain’s iconic patatas bravas with imported potatoes and house-made sauces; Pulpo a la Gallega, Galician-style octopus with smoked paprika; and Gambas al Ajillo, sizzling garlic prawns cooked in olive oil with a hint of cayenne.
The menu also introduces the Tabla de Tapas, a generous sharing board featuring Iberian ham croquettes, squid ink croquettes, anchovy toast, white anchovy, grilled octopus, Spanish omelette, padrón peppers, Spanish meatballs, sizzling garlic shrimps, Ibérico de bellota ham, and fried calamari. Larger plates include Paella Valenciana, a faithful rendition of the traditional rice dish with chicken and green beans; Caldoso de Bogavante, a luxurious lobster rice stew served in true coastal style; and Lubina a la Parrilla, a whole sea bass grilled or fried to perfection.
The grill section introduces Parrillada de Mariscos, a show-stopping seafood platter of lobster, scallops, squid, prawns and oysters, while Cochinillo a la Segoviana, a traditional Segovia-style suckling pig, pays homage to Spain’s timeless culinary heritage.
Blue by Alain Ducasse
Blue by Alain Ducasse presents “Transition To Autumn”, a seasonal expression by executive chef Evens López.
Designed as a bridge between summer’s lingering light and autumn’s quiet depth, this menu reflects the chef’s poetic vision of nature in motion, combining the refinement of French gastronomy with an intuitive sense of place and time. For chef López, this menu is a meditation on change. “Thailand may not experience autumn as France does, but ingredients have their own rhythm,” he explains. “This menu captures that rhythm and — a dialogue between two worlds, told through flavour and texture.”
The journey begins with three canapés that signal the season’s shift: Smoked trout with the last of the summer bell peppers, porcini mushrooms with sobacha and Gruyère, and Wagyu A4 beef with beetroots and shiso, an elegant nod to the earth. The much-loved Aubergine amuse bouche remains on the menu.
Among other highlights, Bluefin tuna, wild-caught from France or Japan depending on seasonal tides, is cured using the traditional Japanese kombujime technique, drawing out umami and tenderness. It is paired with French-grown watermelon radish, a brown butter and yuzu emulsion, and Kristal caviar, balancing delicacy with depth.
Chef López revisits the Rainbow courgette and Comté cheese pairing with walnut praline and blackcurrant sage. Autumn’s arrival is announced by Hokkaido scallops infused with blackened Jerusalem artichokes, lemon marigold and cubeb pepper, an Indonesian spice with a complex flavour profile of spicy, bitter notes, eucalyptus, allspice and a menthol-like cooling aftertaste.
Executive pastry chef Christophe Grilo concludes the experience with a “Delight Collection — a medley of seasonal desserts featuring apples, figs and local papaya, each drawing on the natural sweetness of the season.
Ms. Jigger
Ms. Jigger at Kimpton Maa-Lai Bangkok welcomes the return of chef Danilo Aiassa, who unveils a reimagined Italian menu complemented by gem-inspired cocktails and zero-waste bites from Ruby’s.
“A Celebration Of Italian Flavours And Craftsmanship will be served from Dec 1 to Jan 4, 2026 and includes 16 curated dishes, alongside a seasonal à la carte selection, a prelude to the chef’s full new menu launching on Jan 5. Begin with Focaccia mascarpone, soft house-baked focaccia paired with creamy mascarpone and truffle essence.
“This menu is a reimagining of Italian tradition, simple, seasonal, and full of heart,” says chef Aiiassa. “We respect every ingredient, using it thoughtfully from root to leaf. Sustainability is not just a trend, it’s a way of cooking with purpose,” adds the chef.
The Lingua di manzo con salsa verde presents slow-cooked beef tongue complemented by parsley-hazelnut sauce and ricotta mousse. For the Primi, diners should savour handmade Agnolotti ripieni spinaci, delicate pasta parcels filled with spinach and ricotta, served with a spicy tomato sauce and basil-hazelnut pesto, an homage to comforting northern Italian flavours.
Highlights for the secondi are Polettro ruspante alla diavola or marinated baby chicken grilled with herbs and spicy diavola sauce; and Costolette di agnello in crosta di mostarda – mustard and herb-crusted lamb chops accompanied by roasted potatoes, sautéed spinach and mushroom marsala sauce. End the meal with Torta di ricotta, gelato alla cassata or warm almond and ricotta cake served with vanilla sauce and cassata ice cream.
Ruby’s
Ruby’s introduces a new series of gem-inspired cocktails and zero-waste bites, showcasing a modern take on sustainability.
The Pink Spinel is inspired by the beetroot’s natural depth and vibrancy, every part of the beetroot is used in prepping different components of this cocktail. The peel is fermented with apple vinegar to create a house-made shrub and the root transformed into homemade pickled beet. The Axinite is inspired by the indulgent tones of chocolate and red wine, with the base made from chocolate brownies infused with rum. Red wine that would otherwise be discarded is infused with Thai mint and turned into a red wine gel.
Zero-waste bites include Eggplant Parmigiana, basil pesto, spicy tomato sauce and Polenta cookie, tiramisu cream, and balsamic reduction.
Liana Bangkok
Winter arrives at Liana Bangkok through colour, texture and quiet celebration. The New Winter Ember Menu explores a progression of flavours from the sea to the earth, and is available from Dec 1 to Feb 28.
The Winter Ember Menu brings the season to life as it expresses winter. Head chef Warat “Bic” Areerom celebrates the richness of local produce like squid and prawn from Surat Thani, duck from Khao Yai and venison from Trang, paired with comforting European favourites like pear, chestnut, celeriac and dark berries.
The menu begins with Hamachi, pear, oyster, vanilla and lavender, a dish that introduces the season with a sweetness from fresh fruits. Signature dishes such as Razor clam, Duck and Venison showcase balance. The experience concludes with a gentle sense of renewal as pastry chef Soohyun Lee presents Cherry with tonka bean, orange and bay leaf, and Chestnut with pear, vanilla and rum.
Igniv Bangkok
As the year draws to a close, Igniv presents a curated journey through its most beloved dishes,handpicked by regular guests and the Igniv team. Guests can savour signature creations suchas Hamachi with wasabi and daikon; Cauliflower with mountain kombu and nuts; and Chocolate soufflé. Perfect for diners wishing to relive their favourite moments or discover them anew. The 2025 Review Menu is available from Dec 27–30.
Côte by Mauro Colagreco
Côte by Mauro Colagreco at Capella Bangkok unveils a limited-edition “Forest Menu” to celebrate the flavours and textures of autumn’s abundant bounty. The dishes include Thistle and cod tripes with Jerusalem artichoke with bagna càuda; Rabbit ‘ballotine’ with chestnut and grapes with an Albufera sauce and Alba white truffle; White Paris mushroom ice cream with chocolate crémeux and pine nuts. Until Nov 30.
