By THE NATION
Italian chef Stefano Baiocco
Diners can enjoy either a three-course or five-course set menu for lunch while a choice of seven and nine course sets for dinner. Wine pairings are available at a supplementary cost.
The menus include chicken royale with crabmeat and sea urchins, salmon with foie gras and avocado, tortelli stuffed with roasted seabass and lemon zest, sliced turbot braised in olive oil, and oven-roasted lamb filet with almonds.
Baiocco, who is from Italy’s Marche region, is one of the Top 50 Chefs in the World as rated by San Pellegrino. He has two Michelin stars at the luxurious Villa Feltrinelli on Lake Garda, where he is especially noted for growing his own vegetables and herbs in the hotel’s fertile lakeside gardens and using them creatively in his cuisine.
The Allium Bangkok was formerly known as The Reflexions, and has been completely remodelled during the summer months.