Cadence by Dan Bark — Restaurant in Khlong Tan Nuea Subdistrict

In the vibrant culinary narrative of Cadence Restaurant, Chef Dan Bark's journey from the vibrant streets of South Korea to the bustling kitchens of Chicago, and finally to the aromatic markets of Thailand, is woven into every dish with masterful precision. While the majority of the menu sparkles with inventive flair and harmonious flavor symphonies inspired by this eclectic journey, one particular creation, the lamb dish, may veer slightly towards the saltier side, with a hint of blue cheese that, though subtle, might overwhelm more delicate palates.

However, this gentle critique is a mere brushstroke on the canvas of Cadence's culinary artistry. The restaurant's unwavering dedication to culinary excellence and aesthetic presentation shines through in every aspect of the dining experience. From the meticulously crafted ambiance to the flawless service, Cadence exudes an aura of sophistication and refinement that elevates each visit into a memorable occasion.

Despite the minor hiccup with the lamb dish, Cadence remains an oasis of culinary innovation in Bangkok, where each dish is a testament to Chef Dan Bark's diverse cultural influences. Whether savoring his South Korea-inspired creations, indulging in the bold flavors of Chicago, or delighting in the fragrant spices of Thailand, diners are treated to a gastronomic odyssey that transcends borders and tantalizes the senses.

In the rich tapestry of Bangkok's dining scene, Cadence Restaurant stands as a shining beacon of culinary creativity and exploration. While the lamb dish may have stumbled momentarily, the overall experience at Cadence is nothing short of extraordinary—a testament to Chef Dan Bark's relentless pursuit of culinary excellence and his passion for crafting unforgettable dining...

Another phenomenal meal at Cadence. This is my second time at Cadence and my third time at one of the chef's restaurants (went once to Upstairs at Mikkeller). The combination of flavors and the presentation of every dish was stunning. I guess Cadence lost its star this year, but it totally deserves the coveted one-star rating, especially when restaurants which are nowhere near as good are being granted two stars because they probably have the favor of the Michelin judges. I don't know what Michelin was thinking. Hopefully they will get it back next year. In comparison to my previous visit, I would say the mocktail pairing wasn't quite as deverse. My dining partner noted that 4 of the 6 mocktails we had during the night had apple in them. Some of the mocktails were great and some were just ok. Regarding the food, everything was delicious. However in my first experience at Cadence, I liked the desserts better. This still doesn't take anything away from the overall experience on this visit, and it's still one of the best meals I've had in Bangkok in the last couple of years. Plus the array of French style petit fours at the end was cute and tasty. You could tell they were all inspired by the French pastry chef, as there were mini versions of a canelé, madeleine, profiterole, and macaron. The stand-outs of the night for me were the gazpacho/scallop/preserved lemon bite, the caviar course, the cured bigeye trevally course, the betel granita/greek yogurt/mulberry, and the calamansi ball. Everything was delicious but these are the dishes I'll be reminiscing about in the future. Thanks again for the...

Should have read the lowest rating Google reviews before coming. While the service is amazing, that’s really all that’s redeeming about this restaurant. The food is interesting but taste wise, it’s no where near Michelin standard. The pigeon was underwhelming - gamey in taste, rubbery in texture, and the sauce did nothing to complement it. For Michelin / fine dining, the art is to balance the quantity with quality, of which the quantity was too much (you get so full that you stop enjoying your food), and the quality was too little (cheap ingredients; mediocre cooking albeit with nice plating). Chef needs to understand that sometimes, less is more. Only the olive oil jam was innovative and delicious. The wine pairing was a disappointment as the wines did not complement the food well. Worst was the atmosphere where Chef Dan Bark was busy socialising with one of the tables, drinking and talking loudly, and we felt like we were at a marketplace. This also meant that there was no quality control of the food and it started some time before our main course was served. Absolutely horrible experience that was only made bearable by the wonderful service team. Even my 13yo and 6yo shared that out of the 3 different Michelin restaurants they’ve been to, this is the worst and no where near Michelin standard. Total...