[CUISINE] Journalhttps://cuisinebkk.com/journal/News from the pass at [CUISINE], an open kitchen restaurant in Silom, Bangkok: new dishes, After Shift nights, wine and the people behind them.en Ismael Whitehead joins the passhttps://cuisinebkk.com/journal/ismael-whitehead-joins-the-pass/https://cuisinebkk.com/journal/ismael-whitehead-joins-the-pass/ Sat, 10 Oct 2026 12:00:00 +0700Our 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, Mariehttps://cuisinebkk.com/journal/thank-you-marie/https://cuisinebkk.com/journal/thank-you-marie/ Wed, 07 Oct 2026 12:00:00 +0700Marie 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 menuhttps://cuisinebkk.com/journal/from-the-bench-to-the-menu/https://cuisinebkk.com/journal/from-the-bench-to-the-menu/ Wed, 07 Oct 2026 12:00:00 +0700Three 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 roomhttps://cuisinebkk.com/journal/the-kitchen-is-the-dining-room/https://cuisinebkk.com/journal/the-kitchen-is-the-dining-room/ Wed, 07 Oct 2026 12:00:00 +0700What 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 passhttps://cuisinebkk.com/journal/open-seven-days/https://cuisinebkk.com/journal/open-seven-days/ Tue, 22 Sep 2026 12:00:00 +0700[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.