Maison Dunand X Beta KL: Luxury Experience in Bangkok

The wine dinner was an extraordinary culinary journey, uniting the talents of 2025 Michelin-starred Chef Arnaud Dunand from Maison Dunand and Chef Raymond Tham of Beta KL. This collaboration celebrated a remarkable modern, inventive French cuisine and the vibrant, diverse flavors of Malaysia’s culinary heritage.

The menu & highlights from our night

Tonight’s experience was a celebration of creativity, innovation, and culinary artistry, blending the rich heritage of Malaysian flavors with the elegance of French gastronomy….with a superb selection of French wines ! Featuring exceptional dishes crafted from the finest ingredients, the collaboration of two remarkable chefs turned the evening into a well-deserved reward after a long week.

Location: Maison Dunand

With its distinctive interior, designed to evoke the cozy charm of a chalet, this inviting space creates a friendly atmosphere that transports guests straight to the heart of Savoie, France.

Top Photo: Oyster Kedondong, Kaffir Lime / Pigeon with pumpkins and apple tartlet. The French Pigeon from “Joël Poirier” maison was flawlessly prepared to a medium-rare perfection, showcasing its tender, succulent texture and rich, earthy flavor….one of Maison Dunand’s top choices, ensuring a perfectly earthy and flavorful pheasant-inspired meal that never disappoints.

Caviar Kristal, Potato, Uni by Chef Arnaud

A classic signature dish from Arnaud’s…this creation features warm potato foam and uni, elegantly crowned with Kristal Caviar. Sweet and buttery, it delights with a briny richness, adding depth and intrigue to the dish. Subtle notes of honey and floral undertones, all in for an elevated indulgence explosion of tastes.

A wonderful opportunity to revisit this fine restaurant and experience the latest updates to its dining area. The space now exudes a distinguished sense of exclusivity, combined with the cozy warmth of a chalet, all while offering a charming view of the patio garden in the background.

Beef Short Ribs, Masak Hitam, Jicama by Chef Raymond

Served with crisp jicama and masak hitam, a signature touch from BETA KL that highlights the richness of Malaysian flavors. Deeply rooted in Malay culture, the dish came out with a slightly sweetened beef, slow simmered in aromatic spices.

One of the reasons we keep returning to this restaurant is the exceptional wine pairing by Khun Bird Watchara Leelao, the talented head sommelier. His ability to pair high-quality wines with exquisite dishes is remarkable.

Wine and food are deeply personal, with everyone having their own preferences, but finding someone with his level of expertise, warm smile, and service-oriented approach is rare. His wine presentations strike the perfect balance—not overly detailed, yet not too brief—making each pairing feel like a shared experience rather than a lesson.

Plenty of fine wines hand picked tonight…from Savoie, Burgundy, Bordeaux to Southern France…we enjoyed especially the Chateau Moulin Haut Laroque…Medium-bodied, soft, silky, fresh, lively wine that starts off with floral scents before moving to its layers of sweet, ripe, pure red pit fruits. Blackberry jam, chocolate, licorice, spice and new leather all build effortlessly in the glass. The 2019 is unctuous and dense, not to mention incredibly appealing.