Signature Bangkok announces its 1-Michelin Star, awarded by Michelin Guide on 24 November 2022. Lead by former 2-Michelin star Chef Thierry Drapeau, Signature Bangkok presents innovative modern French and “floral cuisine”. Delicate flowers, herbs and exceptionally fresh, seasonal ingredients from land and sea are hallmarks of Chef Thierry’s floral tasting menu.
Signature Bangkok is located on the 11th floor of VIE Hotel Bangkok – MGallery, a cosmopolitan 5-star luxury hotel in the heart of the city. The dining room soars above Bangkok skyline, offering panoramic views of one of Asia’s most exciting cities. Art deco interiors, plush velvet textiles, luxe carpets and a bold colour palette evoke classic elegance, while the floor to ceiling glass windows and burnished bronze fittings keep the mood hip and modern.
Signature Bangkok’s current Winter Menu features 5- and 8-course options, and a 5-course vegetarian menu is available. Serves dinner from Tuesday to Sunday and is limited to 30 guests per evening.
Signature Bangkok’s modern French & Floral Gastronomy
Signature Bangkok is the only modern French and “floral cuisine” restaurant in Bangkok. Edible flowers and herbs are used both artistically and to add flavour dimensions. Floral cuisine is a creative extension of Chef Thierry’s “cuisine of the soil” approach, wherein each ingredient is sourced with integrity and reflects “terroir”, or a sense of place.
Chef Thierry follows a jus-based approach which highlights the natural flavours of poultry, meats and fish. Preferring to avoid excessive use of butter and spices, Chef Thierry relies on Thailand’s bounty of rare, beautiful edible flowers and delicate herbs to enhance flavour. The result is creative, beautiful French cuisine that is light, expressive and approachable.
Chef Thierry is deeply committed to sourcing from farmers, fishermen and purveyors he knows and who share his philosophy. For instance, guests will consistently see mention of Laurent Daniel, a long-time friend of the Chef and a trusted source for the freshest fish and langoustines from the Atlantic.
The Experience: Your Stage, Your Show
Signature Bangkok and Chef Thierry are committed to demystifying the formality of French and Michelin dining by keeping the experience approachable and in-step with Thai culture of enjoying relaxed meals in beautiful settings.
Taking cue from the theatre, where stories are told before a live audience, Signature Bangkok’s kitchen opens out to the dining room, much like a stage in a theatre. Guests are encouraged to engage with the culinary team and to witness epicurean craftsmanship taking shape.
Guests begin their culinary journey in Signature Bangkok’s plush, velvet draped, live piano lounge where they are greeted with appetisers paired with aperitifs, champagne and sparkling wines. The main meal unfolds in the restaurant’s dining room overlooking the Bangkok skyline, with a choice of a 5- or 8-course Chef’s Menu.
Signature Bangkok’s cellar features wines from around the world, including Bangkok’s best collection of biodynamic wines handpicked from boutique vintners.
Now Serving: Winter Menu, Highlights from France & Chiang Mai
Signature Bangkok is currently offering its seasonal winter menu. Available in 5- and 8-course options, the Winter Menu is inspired by the season’s festive spirit. Cosy, chilling nights around the fire, nostalgic memories and the gathering of families and friends inform the choice of ingredients.
Presentations feature fresh flowers and herbs from the restaurant’s on-site garden, as well as seasonal delicacies imported from artisanal suppliers in France’s Loire Valley and Chiang Mai contribute seasonal flavours and dimension. Flowers and herbs like marguerite or the daisy, coriander, fennel and cosmos make unexpected and charming appearances throughout the meal.
A native of the Loire Valley, Chef Thierry has established strong relationships with farmers, fishermen and vineyards in the region. Additionally, he works closely with Jacques Cavin, an organic farmer in Chiang Mai northern hills. The high elevation and low temperatures at Jacques Cavin’s farm are ideal for growing winter vegetables and flowers, many of which are cultivated specially for Signature Bangkok.
Highlights include ‘La Mer’, wherein Chef Thierry serves fresh Loire River fish from Laurent Daniel, his preferred fishing supplier in northern France. Steamed “en papillote”, the fish is incredibly moist and flavourful. Fennel flowers contribute mild anise and licorice notes. The course is presented tableside, where it is unwrapped like a Christmas present.
In ‘Le Pigeon’, Chef Thierry showcases young squab roasted en jus with spelt and black sesame sauce. The preparation is finished with ‘red shiso’ leaves which contribute mild citrusy flavour, with hints of cinnamon, cloves, and mint.
‘Le Fromage’ includes an array of goat cheeses like Crottin de Chavignol Les, Pouligny Saint Pierre, Valencay, each with distinctive terroirs and AOC appellations. The cheeses are sourced from Les Freres Marchand, one the Loire Valley’s most respected artisanal cheesemakers.
For the dessert course, Chef Thierry presents Mille Feuille, a classic French dessert. Served warm, it is made from a recipe Chef Thierry learned 30+ years ago at Restaurant Gilles. Chef Thierry will adjust the dessert course each evening, to suit the mood and availability of herbs and spices. Surprise and playfulness are integral to the Chef’s approach!
The 8-course menu begins with an Amuse Bouche, followed by Le Ferme, La Mer (fish), Le Pigeon), Le Fromage (cheese) & Plaisairs Sucré (dessert), along with amuse bouche and palette cleansing courses. The 5-course menu is similar, although guests can select either the La Mer or Le Pigeon course. Vegetarian options are available
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