Keller Bangkok — Restaurant in Thung Phaya Thai Subdistrict

Wonderful food, great value, great staff: the best value fine dining in Bangkok. The three amuse bouche set the scene for a truly amazing meal. First raw prawn with caviar and cucumber: fresh, delicate, and delicious. Then a salmon tart with citrus and herbs in a delicate but crispy case: an explosion of flavours and a great range of textures - like a culinary firework exploding in one’s mouth! I didn’t see how that experience could be bettered, but the final marcel was an incredible confection of foie gras and it was superb: so full of umami flavours and again with great texture! Then onto a demi -tasse of a clear crab soup, sweet, rich, dark and interesting: looking like an expression but so savoury and delicious. That was served with a small roll of potato bread ( perfection!) and a seaweed butter: such an interplay of flavours! Wonderful! Then a dish of blue crab meat ( so sweet, so fresh, so good) with bacon crumbs, crispy potatoes: a dish one just wanted to eat more of! Next a showstopper! OMG! Canadian scallops (plump, sweet, juicy, perfectly cooked and among the best I’ve ever eaten) with morel mushrooms, a foie gras emulsion, sunchoke ( Jerusalem artichoke) dumplings ( like gyozo) and a truffle sauce! That sounds like a lot of flavours, but they came together in a harmonious whole that had us both in raptures! An incredible dish, utterly delicious: I want to eat it again and again: I love each of the flavour elements, but together they added up to so much more than the sum of the parts: a synergy of flavours that sang out- think if the finale of Beethoven’s 9th symphony - the Ode to Joy! But I bet that neither Schiller nor Beethoven ever ate such an amazing dish! A word of advice about wine pairing for this dish: a good red Burgundy or equivalent, rather than a Chardonnay ( as I’d chosen), or perhaps a rich Alsace pinot gris would work. Next a green apple granita with celery and lime: great texture and a fresh flavour, seemingly with just a hint of salt : a perfect palate cleanser before our main courses. I chose the Wagyu tenderloin: a superb piece if meat, expertly cooked with an almost crisp exterior enclosing meltingly soft flesh within, served with an unctuous dark sauce… wow! My girlfriend, who is not really a fan of beef, loved it so much that she wants to go back to have this as her main course next time! Her main course was Boston lobster in a green pea sauce, with asparagus and a superb mousseline sauce ( incredibly delicious): she loved it! Finally quark ice cream with elderflower, pomelo and lemon, with a small German doughnut ( a “Berliner”) by way of contrast. Refreshing and delicious. But of course that wasn’t the end! 3 petites fours to end the meal : Chocolate with a passion fruit filling, a pistachio confection, and another based on coconut ( and yes, I had several glasses of wine inside me by this time, so my attention to detail was somewhat diminished!). The coffee was excellent! It was a wonderful meal, and the staff were professional but warm and charming. We were amazed to learn that the meal was prepared by no more than about 5 people ( the restaurant was pretty busy, too) - a tremendous feat. We met the chef/patron Mirco Keller, who was charming and friendly. We will be going back again soon, because the a la carte menu offers lots of interesting dishes that we can’t wait to try. A shoe-in for at least one Michelin star later this year: go now while you can still get a table! And a big thank you to the kitchen team and the front of house team: you gave us a...

Wonderful dining experience that deserves at least 1 Michelin Star!

Overall fantastic experience. The restaurant is located a little bit outside of the usual tourist hot-spots in Bangkok in a quiet residential neighborhood of Sathon but can be reached easily by Grab or Taxi. There are 7 counter seats and only 8 table seats, so the setting is very intimate. I would advise to book as far ahead as possible, since Keller seems booked solid on a shorter notice. Even during my visit on a usually quiet Monday in the rainy off-season all tables and seats had been taken. Reservation requires a full down-payment at the time of booking. This is a little bit unusual for Thailand but pretty standard in other countries . Given the fact that there are only 17 seats and they do no double seating it is highly understandable for Chef Keller to limit the number of no-shows. Nevertheless, the restaurants cancelation policy is human with a full refund in case the cancellation is made more than 7-days prior to the booking date. Also, I would advise to book a counter seat, since this gives you a full view of the action in the kitchen.

There is no a-la-carte menu, instead Chef Keller prepares a wonderful 9-course interactive menu priced at THB 3,290++. Menu changes every 6 to 8 weeks. Food can be described best as French/Asian-fusion. The overall dining experience was outstanding. Every dish of the 9-course menu was artfully prepared and presented and tasted excellent. During my visit in September 2024 the menu started with fish mousse, amaebi, revally and a fish Cracker. Second course was a tuna-tartar with eggplant and red bell pepper, followed by a very inspirational version of the famous “Berliner Senfei” (here a mustard duck egg). The fourth course included a mushroom consommé served with fresh baked potato bread and a liver pate. This was followed by Phuket rock lobster with parsnip, galangal and fennel. The texture of the lobster was fantastic but the fennel was a little bit to overwhelming for my taste. The sixth course was grilled octopus garnished with corn and pork crackling in a red wine sauce. The last savory dish was one of my favorites; grilled quail with green pea, morel and a foie gras and truffle sauce. This was mouthwatering! First dessert was passion fruit and mango followed by my absolute favorite, some sort of doughnut filled with a paste of cashew nut and chocolate. The pace was excellent for me with only a few minutes between the courses. In Europe some might call is a little bit rushed.

Service was discrete and remained mostly in the background. Most of the interaction was with Chef Keller itself working in the kitchen with his small brigade de cuisine team who explained every dish ín great detail.

The complete menu was outstanding. In other countries like the US this menu together with the performance of the kitchen team would have been honored with at least 1 Michelin Star. It remains a great mystery to me why this restaurant is so grossly underrated by the red guide. Interestingly I visited another grossly underrated restaurant called Saawaan just two days earlier. I can only praise Keller as well as Saawaan as a must visit while in Bangkok. I will definitely come back during my next...

I visited Keller Restaurant in Bangkok over a year ago, and the experience left such an impression that when I was recently scrolling through my old photos, the beautiful memories from that visit came rushing back. The images I took of each dish reminded me of the exquisite craftsmanship that Keller’s chefs bring to the table. I believe my visit was to their previous location, but the impact of that meal has me eagerly planning to visit their new branch soon and try the latest menu.

Dining at Keller was akin to stepping into a museum where art meets gastronomy. Each plate was meticulously presented, showcasing the chef’s remarkable skills and creativity, almost like edible masterpieces. The flavors were just as vibrant and complex as the presentation, and you could feel the dedication and experience of the chef in every bite. From the appetizers to the dessert, each dish was a journey of textures, flavors, and carefully balanced elements.

The wine pairing was another highlight. Each glass complemented the dishes seamlessly, enhancing the flavors and making the meal a holistic experience. It was evident that the selection process was carefully thought through, adding an extra layer to the dining journey.

The service at Keller was also flawless. The staff was attentive, knowledgeable, and had an eye for detail that made the experience feel both luxurious and comfortable. They explained each dish and pairing with genuine enthusiasm, making me feel truly welcomed and valued as a guest.

Keller Restaurant is certainly a place worth visiting, not only for the food but for the experience as a whole. It’s rare to find a restaurant that offers such quality and care, where every dish and drink tells a story. For the value, it’s exceptional, and I look forward to revisiting soon to experience the new offerings at...