Fine Cuisine Restaurant — Restaurant in Bang Sue Subdistrict

Fine dining is all about expectation management. Having been to a few Michelin star places around the region, you'll likely see patterns emerging, on what diners and judges are looking for.

Fine Cuisine, even though may not be there entirely yet, happened to manage expectations very well in my humble opinion. To be paying 100SGD when many of the bigger players are charging 250-400SGD per pax, already was a shocker for me. Couple that with the little artistic details played throughout every single dish, and the artistic layers played by Chef Gedchi and Chef Toey, to making every dish look so pretty, was a pleasant surprise as well.

When you first arrive at the location, the neighborhood should already throw you off guard; but let's not forget that this is how "real" Thai folks live, and how much income and lifestyle discrepancy there is in a single city. It's safe, no doubt, but it's also very residential; dogs roaming around, kids playing on the streets, and street vendors hawking outside their own houses. Grab rides are easily accessible, fret not.

You then get welcomed by this contradictory entrance; a refined front door, in the midst of near-poverty surroundings. Press the doorbell, and you are greeted by a whole new world.

Then the entire theatrical act begins, when the blinds to the kitchen are raised. 8 acts / courses, all street food inspired, each with their own finer details that lady Chef Gedchi would introduce, and executed by the lovely young talents from within the kitchen. From tom yum, to moo ping, koay teow soup, and the humble chicken and fish. Every dish was thoughtfully curated, and some may even say participative. Many dishes, should bring back "good ol days", or "that's what my ancestors grew up with". Each menu / chapter gets refreshed every 3 months, so make sure you check in with Chef and her team.

Through your meal, highly recommend you talk to the chef and the team, as they walk you through their amazing stories, and their challenges throughout their time setting up this endeavor, from a furniture manufacturer, to now a private dining restaurant. Humbling, to say the least.

F&B competition is stiff, especially in a place like Bangkok. Yes, I do agree that the dining experience here may not be as refined as 100% should be, but I also feel that this will become a story of "making do with the cards that we are all dealt", and would play out to be a powerful story of resilience down the line. Young female/Male Asian chefs duo, in probably one of the most secluded and unexpected corners of Bangkok city, showing you a side of "fine" and "passion" that many would shy away from, and instead embracing things as things are.

I'd definitely recommend, as an exploratory experience; it's... different....

In the realm of culinary arts, personal preferences often evolve with experience. As someone who has invested extensively in tasting, I’ve reached a point where I often find dining experiences monotonous. My close friends know that it's rare for me to describe a dish as 'delicious' anymore and typically eat once a day, relying on vitamins for supplementation, as I find little joy in eating and often associate it with a sense of boredom. I’ve encountered numerous chefs who claim to cook out of passion, yet I frequently find their creations lacking. Many seem to cook for themselves, adhere strictly to tradition, or treat it purely as a business. However, Fine Cuisine Restaurant has rekindled my joy in eating.

Their dedication and passion are palpable in every dish. Unlike the predictable patterns of many fine dining or omakase experiences, their menu offers genuine surprises. The presentation of the dishes looks complex, but the flavours are straightforward and authentic, as “food” should be.

Each component, from the side bread to the homemade marinated butter, is meticulously crafted. Even the extra side was seared to perfection, and each dish came with a unique, homemade cracker to complement its flavor. Even the smallest elements, like a droplet of sauce or dipping powder, are made flavorful.

What fascinates me most is that one doesn’t need to be a food critic to appreciate their creations. The chefs’ dedication is evident, but they never lose sight of the fact that food should be enjoyable for their guests, not an enigma to decipher.

Having dined at hundreds, if not thousands, of restaurants globally, I can confidently say that this level of complexity is genuine. The kitchen must be a whirlwind of activity, and I even suggested they raise their prices; their offerings are a steal.

For my foreign fellows, the chefs source ingredients from all over Thailand, crafting multicultural and multi-regional dishes that pay homage to famous Thai traditions. Dining here would take your journey from north to south. And their signature cocktails are also presented with the same fine-dining finesse.

The service at Fine Cuisine Restaurant is outstanding. I tested the staff by inquiring about a sauce not found in cookbooks, and they confidently explained its composition. The restaurant is impeccably clean and exudes a welcoming atmosphere. Despite the exterior being somewhat out of place, the inside is entirely a different world.

There’s parking available, and for those preferring public transport, the restaurant is accessible via an MRT ride and a brief walk or motorcycle ride.

In summary, hats off to Chef Toey and Chef Ged for their exceptional work.

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Place is well hidden, there is something initiatory and mysterious which pushes curiosity to open the doors. But the restaurant was closed. You have to ring. The female chef comes to us. Had to book, unfortunately we didn’t know. We therefore ask for a reservation in 5 minutes. Greedy male chef offers a private room. Decoration is modern and contemporary. Male chef decides what you should eat a priori. This will therefore be the 7-course menu, chapter 4. The menu is replaced every 3 months. The restaurant is therefore less than 1 year old.

Our dishes are worked and skilfully presented. There is a real creative effort to highlight. This restaurant develops a concept links to the history of the place. It used to be an old clothing factory. Dishes are therefore inspired by history. Very playful.

Cuisine proposed is of the molecular type. You can see the kitchen team busy preparing the dishes in the kitchen through the window of the dining room. Appreciable.

Onion flavored butter served as a starter is an exquisite delight, it melts in your mouth while distilling its flavors.

Scallop from Hokkaido and its grapefruit, roselle and lime salad is a good surprise.

However, the quality of the food is uneven. Like this diced mackerel that gives off strong aromas. Dishes follow one another too quickly. We feel like a rush. Positive point : the female chef explains the history of creation of each dish and its composition. Well recited. Without smiling.

Main course is made up of two small medallions of pork with no particular flavor, but spinach and mushroom puff pastry is quite fine.

Dessert comes with a coffee and chestnut cream and its Mascarpone cream which is reminiscent of the famous Italian dessert. Not sure Italians would appreciate. Taste like one of those lifeless children's cakes. On the other hand, peach, lemon and wild honey sorbet is light and delicate, which makes you smile.

As soon as the meal ends, the bill also arrives as the dishes have followed one another. When leaving the restaurant, we are shown the door. Raining cats and dogs. We ask to be able to wait a little inside until it calms down but this was refused to us. After paying half of the basic monthly salary in Thailand, it's a bit rude, isn't it ?

Fine Cuisine Bkk has real potential and a theme that begs to be pursued. Unfortunately, his absolutely zero sense of hospitality contrasts with the Thai hospitable tradition. Male chef did not even deign to greet us, which denotes a poor mindset and misplaced pride, which is not that of a chef for that matter. The only time he came forward was to try to negotiate. A questioning is essential when you want to rise and claim excellence. This is how chefs around the world are...