A matcha "Magnum" on the R&D menu

Everyone remembers the first ice cream bar they bit into on a hot afternoon. This is ours, made in the pastry kitchen at [CUISINE] and served on the R&D menu of the day: the matcha "Magnum", 200 baht.

What is inside

The heart is a tonka ice cream, made in house with milk, cream and eggs, set on a stick in a 65 gram bar.

It is then dipped in a shell we make ourselves: Cacao Barry Zéphyr white chocolate melted with cocoa butter and blended with Hikari ceremonial grade matcha, so the coating sets thin and comes out green rather than white. A last dusting of the same matcha goes over the top before it leaves the pass.

The result is sweet and creamy from the white chocolate and the ice cream, with the grassy, slightly bitter edge of the matcha to keep it in check.

Why it is on the R&D menu

The R&D menu is where new plates from the pass live while we cook them for real guests. Some move onto the main menu, some change shape, some come off, and we tell the story here when they do. The matcha "Magnum" is there now alongside two others: a lasagna of charcoal pasta, confit chicken and spinach mornay, and our mushroom beignets.

The R&D plates change with the day, so ask the team what is on when you sit down. The full list 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 finish at the counter with something cold.