Blue by Alain Ducasse, the first restaurant opened in Thailand by the legendary French chef, adds more firepower to Bangkok’s fast-growing fine dining scene.

 

The restaurant sees a sprawling corner room on the second floor of IconSiam transformed into an azure dreamscape. Don’t expect it to be too stiff, though. The space is softened by cream-colored banquettes, curving forms and floor-to-ceiling windows overlooking the Chao Phraya, making this less “special occasion” and more “upscale casual” in terms of atmosphere.

 

Led by Wilfrid Hocquet, a French native who has a long roster of cooking in Michelin-starred kitchens ranging from Daniel in New York to three-Michelin-starred Le Louis XV by Alain Ducasse in France, the kitchen churns out seasonal dishes that marry local flavor preferences and ingredients with French technique. For example, the Blue Crab, Tomato Water Gelée and Gold Caviar starter (B1,950) features three different kinds of tomato, a gelée slow-cooked for 12 hours with an array of spices and chilies, and a topping of exclusive gold caviar. Meanwhile, mains like Grilled Lobster, Savoy Cabbage and Gala Apple (B2,250) take contemporary twists on classic French dishes, in this case by using an apple-infused homardine sauce.

 

Guests can order a la carte, or opt for three-course lunch (B1,650) and six-course dinner sets (B4,650). Afternoon tea (B1,000) is also available.