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.
Blue by Alain Ducasse
Blue by Alain Ducasse has unveiled the new seasonal menu that captures the fleeting beauty of the transition from spring to summer.
The journey begins even before guests are seated in the dining room, with Blue's signature house-made kombucha served alongside the traditional Barbajuan in the restaurant's lobby, settingthe tone for an immersive gastronomic experience. Highlights include Hokkaido scallops, cured with green yuzu, roasted bell pepper emulsion, and Kristal caviar; Golden cuttlefish, charred over coals and presented in a delicate croustade with sea fennel persillade and a silken aioli; Wagyu ox tail, braised for four hours and served with a sharp celeriac and horseradish remoulade; and Sweetcorn and black truffle, a harmony of naturally sweet corn, fleur d'Espelette cheese and the earthy depth of Australian black truffle.
At the heart of the menu is a collection of signature creations that seamlessly blend classical French techniques with chef Evens López's Peruvian heritage. Celebrating the height of the season, Brittany lobster is charred over embers and paired with local Thai green peasand French broad beans. Seafood continues to take centrestage with John Dory, artichoke, salicorne and bagna cauda. Sourced from the rugged coasts of Brittany and dry-aged to intensify its flavour, the fish is lightly poached and paired with Provence violet artichokes cooked à la barigoule. Finished tableside with a salicorne-infused artichoke leaf sauce and a velvety Bagna Cauda, an intensely savoury emulsion of slow-cooked garlic and anchovies.
Another standout is the pigeonneau from Maison Miéral in Bresse. Brined with Douglas fir for a distinctive woodsy citrus aroma and cooked whole over embers, it is paired with organic Northern French beetroots and finished with a fragrant bergamot leaf-infused sauce. The experience concludes with The Delight Collection, a quartet of desserts created by executive pastry chef Christophe Grilo that celebrate the flavours of summer. Autour des agrumes pays tribute to the French Riviera with Nice lemons and kumquats, complemented by a Campari granita, local olive oil and delicate orange blossom. Le chocolat is an exploration of cocoa presented in two acts: a light chocolate mousse with vanilla cream and crunchy nibs, followed by a warm chocolate soufflé with a hidden hazelnut praline heart, served with roasted vanilla ice cream.
Sababa
Sababa has launched a new menu, a fresh expression of the restaurant's identity, where modern French bistro cooking meets Mediterranean influences in a relaxed neighbourhood setting.
The new menu brings together seasonal ingredients, vibrant flavours and dishes designed for sharing, reflecting Sababa's commitment to approachable yet thoughtful dining. From leisurely brunches and family-style lunches to evening gatherings over wine and cocktails, the menu has been crafted to suit the restaurant's convivial atmosphere.
Located in one of Bangkok's most vibrant neighbourhoods, Sababa combines cosy interiors, terrace seating, a beer garden and a welcoming wine bar spirit, creating a space where guests can gather, linger and feel at home.
Bangkok’78
Sindhorn Midtown Hotel Bangkok's Bangkok’78 has launched a new collection of dishes — each one crafted to bring the layered soul of Thai cuisine closer to the table.
From deep-fried street bites to fragrant rice dishes and refreshing desserts, each new offering has been thoughtfully created to complement Bangkok’78’s cherished identity as a place where memories are made and stories are shared. Expect Deep-fried taro dumplings with shrimp filling, Miang kham with grilled scallops, Spicy and sour pomelo and mango caramelised pork salad with fluffy fish, Deep-fried sea bass with tamarind sauce, Crispy pork with chilli and garlic over rice, topped with soft scrambled egg, Beef fat fried japanese rice with marinated grilled beef and egg yolk, Shaved ice with pink milk syrup, brioche and brown sugar konjac pearl and Sweet rice dumplings with egg in coconut milk.
Returning guests will also delight in the restaurant’s much-loved signature dishes, like Fried shrimp balls, Stir-fried cowslip flowers with glass noodles and fermented pork, Northern Thai curry noodles with soft shell crab, Fluffy steamed egg hot pot with seafood, “Train station” fried rice, and Mango sticky rice.
Uno Mas
Uno Mas at Centara Grand at CentralWorld unveils a new à la carte menu by chef de cuisine Borja Terry Borrego, bringing together the distinctive culinary traditions of Spain through a contemporary lens. Rooted in regional recipes and exceptional ingredients, the menu reflects chef Borja's Andalusian heritage while drawing on the experience he has gained in some of Europe's most acclaimed kitchens.
“Spanish cuisine is about bringing people together around the table,” says chef Borja. “Every dish tells a story of its region, its ingredients and its traditions. With this menu, I wanted to celebrate those flavours while presenting them in a way that feels fresh, vibrant and true to the spirit of Uno Mas.”
Designed for sharing, the menu journeys through some of Spain’s best-loved regional specialities. Highlights include Bravas Uno Mas, the restaurant's signature interpretation of patatas bravas with imported potatoes and house-made sauces; Pulpo a la Gallega, Galician-style octopus finished with smoked paprika; and Gambas al ajillo, prawns cooked in olive oil with garlic and cayenne.
The Tabla de Tapas brings together a generous assortment of Spanish favourites, including Ibérico ham croquettes, Squid ink croquettes, Grilled octopus, Spanish omelette, Padrón peppers, Garlic prawns, Ibérico de bellota ham and Fried calamari. Paella Valenciana honours one of Spain’s most iconic recipes with chicken and green beans prepared in the traditional style, while Caldoso de Bogavante showcases rich lobster rice served with the comforting consistency of a coastal stew. Lubina a la parrilla, available grilled or fried, highlights the simplicity of perfectly prepared whole sea bass.
The grill selection continues the celebration of Spain’s produce with the Parrillada de mariscos, an abundant seafood platter featuring lobster, scallops, squid, prawns and oysters. Completing the menu is Cochinillo a la Segoviana, the classic Segovia-style suckling pig, renowned for its crisp skin and tender meat.
Benjarong
Benjarong restaurant reaffirms its place as a living archive of classic Thai cuisine, where recipes from the late 1800s continue to be savoured by new generations and lifelong regulars alike.
Among the longest-serving favourites is the Mangosteen Salad, a delicate composition of dry prawn, roasted coconut and white dressing. The Pomelo salad offers a similarly nostalgic pleasure — bright, citrus-forward and deeply textural. For those seeking something heartier, the 72-hour beef short rib green curry sees slow-cooked Australian short rib, tender beyond expectation, paired with coconut shoots in a curry that rewards patience with depth of flavour.
Grilled River Prawns arrive with kaffir lime and tamarind sauce alongside pounded young rice, a combination that speaks to the ingenuity of Thai home cooking at its finest. The Deep-fried whole seabass with sweet and sour sauce remains a dish that diners return for. No Benjarong visit is complete without a bowl of Tom yum goong, made with river prawn, lemongrass, mushrooms and galangal. Equally cherished is the Roasted prawn broth, served chilled with cucumber, crispy fish and sour mango.
Bull & Bear
Bull & Bear at the Waldorf Astoria Bangkok has unveiled its newly reimagined menu, introducing a refreshed culinary direction.
Led by chef de cuisine Hathairat "Jeiw" Urapanthamat, the new menu reflects her long-standing experience in Bangkok’s fine-dining scene. The menu draws inspiration from Bull & Bear’s origins at Waldorf Astoria New York while embracing local ingredients and Asian influences. “This menu refresh represents a new direction that more clearly expresses the identity of Bull & Bear,” said chef Jeiw. “We wanted to create dishes that bring together the heritage of the American steakhouse with the diversity of Asian ingredients and flavours, offering an experience that feels both familiar and excitingly new.”
At the heart of the new menu is a carefully curated selection of premium beef sourced from leading producers across the United States, Australia, Japan and Europe. Each cut is selected for its unique breeding practices, lineage and regional characteristics, reflecting the concept of “terroir of beef".
Guests can discover the bold richness of American Wagyu, the refined elegance of Australian Wagyu and the rarity of Bushu Wagyu, also known as “Samurai Beef", from Saitama, Japan. The menu also highlights the "Bull & Bear Dry Aged Program", of which one example is the Australian Black Angus NY strip steak, aged for 35 days using the restaurant’s whiskey butter ageing technique.
Bull & Bear Prime Cuts Voyage offers beef from three renowned beef-producing countries: the United States, Australia and Japan. The experience allows diners to compare the distinctive flavour profiles, textures and marbling characteristics of each selection, including American Wagyu Ribeye (MBS 6/7), available at Bull & Bear for the first time, Australian Wagyu Tenderloin (MBS 6/7) and Bushu Wagyu Striploin A5 from Saitama, Japan.
Beyond beef, the menu features Grilled Australian lamb saddle served with a green pea cream. For seafood lovers, the Sea bream meunière presents a modern interpretation of a classic dish.
Tsu Japanese Restaurant
Tsu Japanese Restaurant at JW Marriott Bangkok turns its attention to Tokushima prefecture, showcasing the ingredients and regional specialities that define this remarkable corner of Japan.
Located on the eastern side of Japan’s Shikoku Island, Tokushima is celebrated for its pristine mountains, fertile farmland and abundant coastal waters. Framed by the Seto Inland Sea and the Pacific Ocean, the region is renowned for exceptional produce shaped by its rich natural environment and longstanding culinary traditions. Until Aug 31, Japanese executive chef Atsushi Yoshida presents a special menu inspired by the culinary traditions of the region.
Among the highlights is Sudachi buri sashimi and usuzukuri, featuring premium Japanese yellowtail raised on a specialised diet incorporating the peel of Tokushima's famous sudachi citrus. The Sudachi buri kabutoni is where the fish is gently simmered in sweet soy sauce with seasonal vegetables and aromatic ginger.
The selection also includes Tokushima ramen, a comforting bowl of pork bone and dashi broth topped with sweet soy pork belly char siu, spring onions and egg. Another signature dish, Tai meshi and chazuke, showcases sea bream rice prepared in a traditional clay pot and served with sesame sauce and green tea. To conclude the experience, the Yuzu trio celebrates one of Japan’s most beloved citrus fruits through sorbet, jelly and fresh yuzu juice.
“Japanese cuisine is deeply connected to place, and each region has its own unique identity,” said chef Yoshida. “Through this promotion, we wanted to introduce guests to the ingredients and culinary traditions of Tokushima, from its exceptional seafood and citrus fruits to dishes that have been enjoyed locally for generations. It is an opportunity to experience a different side of Japan through its food.”
Seen
Seen Bangkok unveils its new signature cocktail collection, featuring 10 creations inspired by iconic festivals and cultural celebrations from around the world.
Crafted with innovative mixology techniques and premium ingredients, the collection reflects bold flavours, seasonal inspiration and a contemporary lifestyle concept. The collection brings storytelling through mixology, with each cocktail designed to deliver a distinctive flavour journey by Seen’s award-winning bar team.
Some of the featured cocktails include El Silletero (Colombia), inspired by Medellín’s Feria de las Flores where floral traditions celebrate heritage and pride, blending apple, longan, honey and café foam into a floral expression of Colombian warmth and craftsmanship; World’s End (Patagonia), inspired by winter festivals and untamed landscapes, combining eucalyptus, blueberry, violet and crisp botanicals to evoke the icy wilderness at the edge of the world; and Parade Of Passion (Brazil), a tribute to Rio Carnival, where passionfruit, pineapple and sparkling wine create a vibrant blend capturing rhythm, colour and celebration.
Scarlett
This season, chef Sylvain Royer and chef Xavier Fauvel introduce a selection of new dishes inspired by the best seasonal ingredients and the timeless flavours of French cuisine. Rooted in honest cooking and classic techniques, the latest menu is all about simple, beautifully executed dishes made for sharing.
From comforting classics to fresh new creations, every plate celebrates quality ingredients, bold flavours, and the warm, convivial spirit that has made Scarlett one of Bangkok's favourite French dining destinations. New highlights include French yellow chicken breast chicken liver mousse, Green soup tuna crudo and Cauliflower pops l’os à moelle.
Summer Palace
Summer Palace at the InterContinental Bangkok will launch a "Grouper Festival" from Aug 1 to Sept 30.
One of the undoubted kings of the sea, the grouper is tender fleshed and flavoured with a mild sweetness. When cooked, the white meat is firm and succulent, flaky in texture and full of nutrition. It pairs extremely well with the robust sauces of old Canton.
The chefs at Summer Palace use this exceptional bounty to create appetisers of Half-smoked grouper with osmanthus flower sauce and Steamed grouper with egg white and Hua Diao wine. These fantastic openers set the scene for magnificent main course offerings of Poached whole grouper with pickled cabbage, Sichuan and chilli sauce; Braised grouper with bean curd, tofu, crispy pork belly, bamboo shoots and shiitake mushrooms; Deep-fried whole grouper with ginger, onion and soy sauce; Whole grouper boiled in chicken stock with radish and Chinese celery; and the star of the show, a whole grouper served two ways – Wok-fried fillets with vegetables and Steamed belly meat with black bean chilli sauce.
Elements, inspired by Ciel Bleu
Elements, inspired by Ciel Bleu, has introduced the “Summer Guestronomic Dining Journey", which captures the essence of the sun-drenched season, translating the brightness, vibrancy and beautiful complexity of summer.
Under the helm of chef Gerard Villaret Horcajo, the new seasonal menu celebrates the pinnacle of summer produce. “Summer is a season of profound energy and natural abundance,” says the chef. “For this iteration of our Guestronomic Dining Journey, we wanted to evoke that vibrancy. We have focused intensely on capturing bright, clean acidity and intricate layers of texture, ensuring that each bite mirrors the refreshing complexity of summer itself.”
Begin with an exploration of maritime freshness, starting with Nagasaki bluefin tuna, paired with Oscietra caviar, chorizo and compressed watermelon. Hokkaido scallops are enlivened by the citrusy punch of red yuzu kosho and the popping richness of shoyu ikura with Hanahojiso sauce. The Stone-milled yame tanaka flour and shiitake brioche is served with salted French butter and smoked Ariake sea nori butter.
Capturing the absolute essence of summer elegance, the Cold amela tomato velouté offers a multi-layered sensory experience, while the main course is Chicory-fed, Lumina lamb. Alternatively, guests may opt for the Miyazaki beef A5 Wagyu striploin. The Koshihikari riz au lait is enhanced with Japanese rice, seasonal rhubarb, Chiang Rai vanilla and almond frangipane.
