Now open seven days, and what is new at the pass

Two things to know this week. We are now open every day, Sunday included, from 5:30pm to 11pm. And the pass has been busy: a run of new plates has come off the R&D bench and onto the menu.

Sunday is open

For the first months we closed on Sundays. From now on the kitchen runs seven nights a week, same hours every night. If you have been waiting for a Sunday counter seat in Silom, this is it. Book a table or walk in.

R&D Menu of the Day

When this was written, the R&D section sat at the top of the menu with five plates still being tuned: langoustines XL, razor clams, bone marrow, saba mackerel and a vacherin meringue. That round is finished. The langoustines and the vacherin made the menu, the bone marrow became a flatbread, and the other two came off. The full story is here.

Hamachi, reworked

The hamachi moved from an artichoke and macadamia plate to something sharper: jalapeño fermented tomato water, kalamansi and spring onion. Cleaner, brighter, better with the first glass.

On the grill

The oyster blade is now a bavette, 180 grams, still with tarragon bearnaise, beef jus and fries. The chutoro has swapped brown butter for olive oil against the uni and pistachio wasabi mayo.

After Shift

The last After Shift, with Brent Burns on the decks, ran on Friday 4 September. The next date is being confirmed. Follow @cuisine.bkk for the announcement.

We will post here every week: what is new on the menu, who is playing, which bottles just landed. See you at the pass.