Mia, Bangkok
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Tucked into a beautiful house on Bangkok’s Sukhumvit Soi 26, Mia is where modern European finesse meets a confident sense of place. Helmed by chefs Pichaya “Pam” Soontornyanakij and Top Russell, this one-Michelin-starred restaurant draws diners into a multi-room space that feels intimate yet quietly theatrical — the perfect stage for an evening of culinary storytelling.
We opted for the Taste of Mia menu — a generous tasting journey paired with matching wines that showcased the kitchen’s playful precision and the sommelier’s knack for marrying food and drink in ways that felt both unexpected and inevitable.
The adventure began with an inventive series of snacks that spoke of craft and curiosity: Asian brandade with oyster tartare sauce, pork belly taco with salsa verde, prawn pie tee with tomato gazpacho and pomelo, taramasalata cipar with chives and puffed rice, and chicken liver parfait topped with mandarin jelly. Each bite was a small world of flavour, teasing the palate with bursts of briny freshness, silky richness, or tangy lift.
A warm interlude came with the bread course — soft sourdough brioche served with shallot butter and a dusting of onion ash — so pillowy and aromatic it could have stolen the show if the evening hadn’t held so many triumphs.
The cold starters elevated things further. The Hokkaido scallop with bluefin tuna, truffle ponzu and N25 caviar was, without question, the standout — a dazzling combination of sweetness, umami depth, and gentle luxury that left us speechless. Alongside it, the Andaman sea crab with ajo blanco and grapes was pure elegance, the grapes lending brightness to the creamy almond base.
Next came the hot starters, with the choice between grilled oyster or foie gras with cuttlefish and celeriac consommé. We tried both. The oyster sang of the sea, light and ethereal, while the foie gras version was unapologetically rich, layered, and deeply satisfying — two very different but equally captivating expressions.
For the fish course, the stuffed stone bass with late summer squash and red curry captured our hearts completely. It was a plate that felt distinctly Thai yet unmistakably Mia — the aromatic red curry embracing the perfectly cooked bass in a warm, fragrant hug.
Mains brought further temptation, but the Gundagai lamb with anchovy, broccoli and Sauce Albert stole the spotlight. The lamb’s gentle fattiness played in perfect harmony with the savoury, tangy depth of the sauce — a Frenchman’s dream, brimming with flavour and poise.
Desserts at Mia are far from an afterthought. The White Lady with mango, yoghurt and lemon offered citrus-bright refreshment, while Mia’s Cereal Bowl with malted milk chocolate and corn delivered nostalgia with a wink. The seabuckthorn sorbet with hummingbird cake and banana rounded off the night with a balance of tang and indulgence.
The meal closed with petit fours — including handcrafted chocolate pralines made by Chef Pam herself — a final, personal flourish that lingered long after the last bite.
From start to finish, Mia proved why it sits comfortably among Bangkok’s finest. Every plate told a story, every sip of wine deepened the plot, and every moment felt like a celebration of what happens when technique, produce, and personality come together in perfect alignment.
Location: 30 Attha Kawi 1 Alley, Khlong Tan, Khlong Toei, Bangkok 10110
Phone: 098 862 9659
