Elements – French cuisine with Japanese influences in a relaxed, informal setting with menus that reflect a remarkable blend of textures, temperatures, flavours and colours.
With impressive Ploenchit city’s views during sunset time, the restaurant is set in a great location, easy and very convenient access to BTS. Working with seasonal Japanese ingredients, combined with fresh and organic local produce, which are painstakingly prepared and cooked with an exacting precision.
Here is a short vdo from our dinner and walk through Elements
Antony Scholtmeyer – Executive Chef, originally from Australia where he has nearly 20 years of experience in the business, he later worked in England and Japan before joining the Ritz-Carlton Millennia Singapore as chef de cuisine. His career then took him to Hawaii, Portugal, Shenzhen and Dalian in China, prior to Bangkok. His numerous travels to Japan brought him a good knowledge of Japanese Cuisines which he naturally combines with French cooking techniques and recipes.
A dish that typifies their culinary philosophy is Hokkaido Scallops topped with Foie Gras served in Shimeji scented miso consomme. They deliver a seamless integration of three cultures; French, Japanese and Thai reflecting who they are and where they come from.
Hamachi – Tomato terrine, yuzu zest, wasabi leaves, nori sauce
Overall, we have been very impressed with this restaurant, its concept and the food. From amuse bouche to desert everything was beautiful, tasty, great textures and full of flavor.
“Best of The Best for me” – Iberico Lamb Rack, Ratatouille tartlet, gobo, ginko nuts and thyme jus
White Miso Ice Cream, Nyangbo 68% chocolate, kinako dacquoise biscuit
Elements at The Okura Prestige Bangkok Hotel