Floating in the Bangkok sky, above several offices and big companies, on the top floor of Sathorn Square Building is one-stop eating and drinking venue where colleagues, friends, lovers, or clients can enjoy lunch, dinner, drinking and clubbing without moving around. For people in the business district, look elsewhere for afterwork drinks.
Story & Photos by Ning Nonthiwat LuxurySocietyAsia.com
(KOI takes up the entire space of the 39th floor, and divided in 3 zones: Koi Restaurant has large a capacity of 85 seats plus 3 private rooms, Koi Lounge has a capacity of 50 seats, and The Club at Koi can fit hundreds of people.)
KOI’s modern Japanese concept was originally started in 2002 in Los Angeles. With the popularity among celebrities, more locations were added; New York, Las Vegas, Abu Dhabi
The décor is more towards modern contemporary style with
The cuisine is famous for its signature Japanese dishes with a California twist, curated by experienced international Chef who has worked at KOI New York and KOI Los Angeles. Besides the long menu, Chef also comes up with 4-5 more dishes in his Monthly Menu.
Food: Salmon Royal Salad (B480) – Fresh salmon and crispy salmon skin with sesame soy dressing
Lobster Taco – Minced lobster meat stuffed in crispy rice taco served with mango salsa and Yuzu guacamole in Japanese style
Koi Crispy Rice Tuna (B420) – Pan seared sushi rice topped with spicy tuna
Salmon Carpaccio (B650) with Black Truffle, Ponzu Sauce A must try for appetizer, soaked fresh thin salmon fillets in juicy ponzu sauce complimented with intense flavor of black truffle.
Peppercorn Australian Wagyu Tenderloin Toban Yaki (B1,300) with Truffle Potato Puree The popular main course features thin sliced medium-rare juicy meat, in Japanese style, topped with a scoop of house-made truffle potato puree.
Charcoal Grilled New Zealand Lamb Chops (B1,200) with quinoa salad With a slow-cooking technique, the meat is incredibly delicious, tender, juicy and tasty. The lamb ribs are perfectly grilled to impress.
Fried Almond Crusted Lobster Roll – avocado, asparagus, cucumber, red onion, salad leaf with spicy salsa
Pan Seared Salmon (B600) – Crispy skin salmon yet juicy fresh fillet of salmon and honey flavour Perfectly cooked for crispy skin and well-retained texture, served on a bed of vegetable plus some ikura.
Steamed Triple Crustacean Dumpling – tiger prawn, scallop and mud crab dumpling with ginger vinegar
Dessert: Gianduja Lava Souffle – Hazelnut chocolate souffle with fresh vanilla ice cream To top that off, the combination of lava cake and souffle can easily complete the meal with happy tummy. Complementing the warm souffle is vanilla ice cream.
Signature Cocktails: The Cognac Addicted (B560) – Cognac, citrus syrup, grenadine, peach bitters For sophisticated cocktail drinkers, this signature cocktail, spirit forward style, is strongly recommended. Just enjoy the aroma of the smoke that come in the small bottle, while pouring it into the glass, before sipping the mixed liquid.
Tokyo-Hattan (B420) – Japanese whisky, Pimm’s, Cherry Heering, chocolate bitters
For sake drinkers, try KOI sake (B800) – a private label of Junmai sake in a small bottle (300 ml.)
Koi’s Happy Hour or Value Hour (Mon – Fri 17:30 – 21:00) is so worthy. Order (anything in the drink list) one glass and get another one free including fine & rare Scotch
Opens from: Lunch 11.30 a.m.-2.30 p.m. (Mon-Sat) Dinner 6 p.m. – 11.30 p.m. (Mon-Sun) Contact: Tel: +66 2 036 8899 Email: firstname.lastname@example.org