CAVE io — Restaurant in Khlong Tan Nuea Subdistrict

The appointment was at 18:30, with an arrival time of 18:15. There were no complimentary drinks offered, but guests could sit inside and start ordering their own drink.

The first impression was seeing the scallop dish being prepared early, despite it being the fourth dish on the menu, which lowered expectations.

Plates were served for guests who booked at 18:30 and 19:00 at the same time, after 19:00, making for a long wait, though the extra time might be appreciated for taking photos before the course starts.

Cave IO is located underground and is quite small and packed, including the kitchen. Throughout the meal, temperature changes were noticeable between courses, depending on whether the chef was preparing a hot or cold dish. This affected the environment and the food, such as the pre-prepared scallop losing its chewiness or the dessert ending up warm and melted, etc.

Ironically, the air conditioner in the shared restroom was noticeably cooler than inside the restaurant itself (There is no internal restroom).

Despite some shortcomings, the special course is a very affordable option. It is recommended despite a somewhat flawed experience from this light course, with anticipation of booking a full fine dining course later.

Turkish Dürüm Smoked Eel | Jalapeño Pepper | Mint | Yoghurt

Delivered a fusion with its smoked eel kebab taco. The jalapeño pepper and mint added vibrant freshness, while beetroot cream offered a balance of earthy and sweet, chewy texture that delivered a refreshing starter.

Macaron Foie gras | raisin | yuzu

The macaron with mousse foie gras combined well with the sweetness of raisin compote and the tang of yuzu jelly. The foie gras aroma was noticeable, but the yuzu flavour stood out when tasted.

Tomato Caramelized | ginger | soy sauce

This dish alone makes the course worth it. A caramelized tomato ball fermented in Thai sweet fish sauce น้ำปลาหวาน, creating a crusty exterior with a warm interior. Eat the whole tomato ball, then follow it with the ginger granita for a flavor full experience.

Scallop Buddha’s hand fruit | blue crab | wasabi dressing

Sliced scallops were served with blue crab salad, goji berries, and a wasabi dressing with lemon zest. The scallop was fresh but lacked texture; being so (too) tender, it could be cut with a spoon and melted in the mouth. Personally, I prefer a bit more chewiness. The wasabi dressing masked the scallop’s natural saltiness and sea flavor. Overall, the dish wasn’t half bad, maybe, it’s just my preference. :shrug:

Seabass Miso | millet risotto | green curry

The seabass dish, fermented in miso coconut milk and served with millet risotto and caramelized halibut, was accompanied by coconut milk foam and Thai green curry sauce. Due to the nature of millet, the risotto lacked the al dente, creamy texture typically expected of risotto; instead, it was crunchy. The seabass was overcooked and dry. The coconut foam was too mild, and the green curry sauce overwhelmed the flavor of the seabass.

Angus Stockyard Beef Striploin 200day grained-fed steak | Rico pasta | sherry & Thai herbs hollandaise sauce

The main dish striploin was standard but was challenging to cut due to its tough texture. The rosso pasta lacked flavour and soggy. On a positive note, the dressing and jus were excellent, with the combination of Hollandaise sauce, Thai spicy sauce แจ่ว, sherry, and Captain Morgan rum creating a strong and enticing aroma.

Peach Melba Vanilla | peach | raspberries & rose

French classic dessert, peach melba.

I anticipated it would disappoint, and unfortunately, it did.

The dessert had been prepared since before the main course was prepared. Considering the delay between courses and the restaurant’s temperature, the textures of the panna cotta, fruits, sauce, and vanilla ice cream were either warm or melted. The presentation was impressive, but the perfume sauce lacked taste or aroma and couldn’t support the...

Interesting space as the name suggests, it’s a cave. We had a private room that seats 6 people. It’s modern and edgy. It’s all set menu, tonight the concept was “Brand Name.” Out first dish was serve in an Hermes orange box, it was a one bite of something. Then next a green macaron with treadle cream in the middle which suppose to be Dior. The third down was tomato fritter served on the bed of ginger granitas which suppose to be LV. Then Seabas couldn’t remember what brand it represented. Followed by duck breast in beetroot, green sauce, and gold covered chestnut, this dish was Gucci. The portion was small they all taste interesting. The Chef came and explained the inspiration of the first few dishes for us. The desert was a grand finale which as raspberry and lycee combination. It was a great interesting experience, many conversation starters type dishes. The service was alright the price is not bad. It’s a place to impress your date as the food wouldn’t fill your stomach. Having mama cup of...

Fine dining at an affordable price, and the restaurant looks good. We got there at 6:30 PM but had to wait for about half an hour. First impressions weren’t great. The lady came to double-check our allergies, and I told her truffles. One of the menu items allowed truffle as a topping, and later a guy came to ask if I wanted to add truffle. Lol. Even though he was asking nicely, shouldn’t they check which customers are allergic to truffle since I had already informed them about my allergies?

I was looking forward to meeting the master chef who owns the restaurant, but we didn’t meet him in the end, which was kind of disappointing. As for the food, I’d give it a 7.5/10. There’s room for...