Review Etcha: Bangkok's New Restaurant 2025 - Luxury Society Asia: Best Luxury Lifestyle Community

Bangkok never sleeps. As someone once said, there’s always something happening—especially in the dining scene. For those seeking a unique experience, here’s a place you should really check out.

Etcha is located on the 7th floor of Chatrium Grand Bangkok, adjacent to the iconic Siam Paragon mall. With its unique “borderless dining” philosophy, this fine dining destination has quickly become one of Bangkok’s hottest tables.

Please click play to watch highlights from our night.

Etcha is helmed by Chef Giacomo Primante, whose culinary expertise blends refined European techniques with his global fine dining journey. The result is a bold, boundary-pushing menu that reimagines tradition, spotlighting local and seasonal ingredients to showcase the best of Thailand’s produce. Diners can choose between two tasting experiences: the 360 or the 180.

This time, we experienced the 360° tasting menu—perfect for first-time visitors. It features 11 or more meticulously crafted courses that highlight Etcha’s signature flavors. For an elevated evening, a curated wine pairing is also available.

Returning guests can look forward to a refreshed experience each time. The team thoughtfully offers customized alternatives for select courses—just let them know in advance, and they’ll ensure every visit feels new.

We had the pleasure of spending a special evening with Khun Max Suppawat Teeta, Thailand’s Best Sommelier 2024 and the visionary behind restaurant wine program. Humble yet deeply knowledgeable, Khun Max brings a passion for grower Champagnes, natural wines, and rare terroirs to every glass. His curated wine list is designed to complement the spirit and rhythm of the 360° tasting menu.

Choose the 6-glass wine pairing to experience the full spectrum, or enjoy a bespoke recommendation tableside. From Burgundy to Bangkok, each pour tells its own story—nuanced, expressive, and unforgettable. You’ll also find rare cuvées served via Coravin, fine sakes, Thai artisanal wines, and more. We thoroughly enjoyed our evening with Khun Max’s exceptional wine pairings guiding the journey.

Dinner Service from Tuesday to Saturday starting from 18.00 and Last order at 21.30

*Menu is subject to change without prior notice due to seasonal availability of ingredients.

We truly enjoyed our time here and feel this spot is still somewhat under the radar for fine dining lovers. The best way to experience it? Don’t overthink it—just come in and go with the flow. Let the restaurant and its service speak for themselves. The culinary team takes pride in sourcing the finest ingredients from across Thailand — from Nakhon Pathom and Lopburi to the southern coasts of Phuket.

What stood out to us was the blend of refined European cooking techniques with the grace and warmth of Thai hospitality. The team is humble, welcoming, and genuinely passionate about what they do. As locals, we were pleasantly surprised to discover new things—from Thai minerals and local rums to unique sauces we had never tried before. A special note of appreciation for the elegant flatware and cutlery — thoughtfully chosen to complement and elevate each course throughout the dining experience.

Our favorite course: the squid…A chilled creation featuring tender squid from Phuket, delicately sliced into thin linguini-like strands, served with a creamy basil sauce and topped with luxurious Kaluga caviar.

The kitchen tour added a meaningful touch, revealing the sincerity and pride the team has in their craft—and we couldn’t agree more. It was a memorable night, and we highly recommend you experience it for yourself.

etchabkk.com

——————————————————————————————————————————

Highlights from the menu 360

small delicacies

mud crab, pomelo, sour cream, rose apple

squid, basil, kaluga caviar

white asparagus, chocolate, daikon tomato, wild herb, mustard ice cream

plin, pork, mint leaves

bone marrow brioche, grass-fed mesa butter

olive oil, balsamic vinegar homemade bai khee lek breadstick

gindara, white miso, kale

dry-aged wagyu beef, beetroot