Four new plates on the menu

Four new plates have landed on the menu at [CUISINE] this month. Two of them are caviar, one comes out of the fryer, and one is a dessert with a name we chose on purpose.

Caviar Kaviari Baenki, the bite

It starts with the hashbrown. Russet potato is shredded fine on a mandoline, cooked slowly with turmeric and black pepper until soft but still with a bite, then shaped into small nuggets and fried until golden and crisp on every side. No salt after the fryer: the caviar brings that.

On top goes a line of [CUISINE] kewpie, our own mayonnaise made with rice vinegar and finished with sour cream, and 10g of Kaviari Baenki caviar. Salt, fat and crunch in one mouthful. It sits first in the Bites at the hot station, 990 baht.

Caviar Kaviari Baenki, the tin

For the table that wants more of it: a 50g tin of the same Kaviari Baenki, with hashbrowns and [CUISINE] kewpie on the side to build your own. 4,500 baht, and best shared at the counter.

Beignet, stuffed with mushroom duxelles

The batter is made with T55 flour, a little tapioca starch and honey, then rested in a siphon so the beignet fries up light and airy in rice oil. Inside is a duxelles of button and shiitake mushrooms with shallots and thyme, cooked down until dry with sherry vinegar and vegetable stock, then finished with crème fraîche. Sour cream and parsley oil on the plate. It sits in the Bites at the hot station, 350 baht.

Chocolate & Deez Nuts

The ice cream is the part people ask about. We pour the milk over red-hot charcoal, twice, so it picks up a grilled, smoky flavour, then sweeten it with a touch of maple syrup before it is frozen. It is white, not black: the charcoal is in the taste. With it, a dark chocolate crémeux set overnight, walnuts caramelised in the pan, and a miso caramel. It joins the pastry station between the Chou "Snickers" and the vacherin, at 400 baht.

Where to find them

All four are on the menu now, cooked at the pass in the open kitchen and served at the counter or the tables. The full list with prices is on the menu.

We are open every day from 5:30pm to 11pm at No. 3 Saladaeng Road, third floor, Silom. Book a table on the reservations page, or walk in and take a seat at the counter.