อยากย่าง Yakyang — Restaurant in Bang Khlo Subdistrict

Nice little restaurant located in Rama 3 area of Bangkok city!

The concept of this restaurant is you can come and try the chef food who used to work in a previous michelin star restaurant but the chef does not have a michelin star.

It's a one time visit only because even though the chef is famous, the dish itself is very average. The dish has nice presentation to it but the dish all tasted bland. We ordered the signature ikura crab pasta and the wagyu rib beef, duck confit and some several dishes. The pasta taste was very bland, no seasoning to it. One pasta of this cost around 800+. The beef was excellent cook but too much salt and the sauce that comes with was HORRIBLE. HORRIBLE SAUCE, does not match with beef. Duck confit too try and again the sauce that comes with it is horrible. Cheese toast was good and truffle soup is good. First time having a beef tartare with alot of nuts which is average but chicken liver is good. However, the main dish is the grill or meat, is very very bad.

Limited selection of wine, mostly robert mondavi. Possible because they get a good deal but the wine does not pair with dishes.

Another thing, the price is very very expensive, almost more expensive than other fine dining restaurant and michelin restaurant. Only 3 parking available infront of restaurant. Even though this restaurant is more expensive than other places, they is no valet. Funny thing they ask you park somewhere but the place they tell, super car cannot park as the entrance is too steep.

Restaurant just a hype due to chef. Really...

Once is enough. Besides the taste, management is failed. Car parking is the big problem and didn't got any of thoughtful help from staffs where to find the parking space (they've some but few available depends on your luck!) and the very bad thing about parking space prob is once you find your spot, they're not hesitated asking you to get back to your car for moving (300 m. Walking) and they don't care that whether or not you're on the table, chewing a steak or siping the wine, you have to get back to your car right away!! (even you parked at the assigned spot), very disappointed. Operating a restaurant is not just about the foods but management and services is the key.

The taste of foods is mostly bland, soups are not meet its standard, may be canned soups would play more tasty. Steak dishes are on an average, pastas were so so, but wine list needs to get a lot more improvement. They have no middle range of choices, one is lower prices (1800+THB) which you can find in convenient stores and another one is up to 5000+ THB (on the simple wines plus marked up the price). I don't think no one would opened the 5000+ wine in the place like this, so we decided asking for the cheap one and its taste like white grape juices, can't paired with any of dished on the table, luckily, we brought our own bottles, and this save us from terrible bottle from the list.

We were three and spent 7500+THB for this meal BUT no credit cards accepted!!!! Only cash and bank transfers, imagine we got flashback...

A new Classic French Cuisine bistro style that offers majority rustic French dishes and a little bit of the Chef personality in the menu.

Some are magnificent while some are just alright and could be done better in my own opinion.

Prices are very reasonable and generously portion. So for those little appetite people, it is best to shared it with someone or you gonna have a hard time finishing it.

Soup was done very traditionally; more like the haute cuisine era. Most likely the reason behind was the chef utmost respect towards the late French iconic chef Paul Bocuse.

Mushroom soup was done classically with a contemporary presentation by adding a parmesan cracker with mushroom duxelles and sautéed mushrooms.

French Onion Soup was superbly well presented. Well caramelised onion broth that was then topped with baguette slice and burnt cheese.

Signature Crab Pasta with Ikura is a must try. Generous portion of pasta. It is best to share around instead of indulging alone.

Mains was served over a nice hot plate and served with side dishes of your choices.

Highly recommend the Truffle Mash potatoes. Made from scratch and is generously added with French butter. Joel Robuchon Techniques was applied to this lovely side dish. Silky and buttery.

Overall, still a great place to try out with big group of friends.

Transportation is a challenge for a first timer. It’s hard to navigate using the Grab App. For tourist like myself, the safest way to go is to ask help from your hotel bell...