From the pass
What is new at [CUISINE] this week: dishes coming off the R&D bench, After Shift nights, bottles worth knowing about, and the people cooking and pouring in Silom.
Ismael Whitehead joins the pass
Our new head chef has cooked in Tokyo, Kyoto and at Mezzaluna in Bangkok. Who Ismael Whitehead is and what he brings to the open kitchen at [CUISINE] in Silom.
Thank you, Marie
Marie Barbarroux, who ran the bar at [CUISINE] in Silom through our first months, has moved on. A note of thanks from the team at the pass.
From the R&D bench to the menu
Three weeks ago five plates were still being tested at [CUISINE] in Silom. What happened to each: two joined the menu, one became a flatbread, two came off.
The kitchen is the dining room
What an open kitchen restaurant in Silom feels like from the seat: no wall, no pass window, the heat and noise of service, and the counter where it all happens.
Now open seven days, and what is new at the pass
[CUISINE] in Silom now opens every day. What changed on the menu this month: langoustines XL, razor clams, a reworked hamachi and a bavette on the grill.
Open every day 5:30pm to 11pm · reservation@cuisinebkk.com · 090-325-5420 · @cuisine.bkk