Siam Piwat’s game-changing vision elevates Blue by Alain Ducasse to Bangkok’s Finest French Dining Destination
Blue by Alain Ducasse triumphs at BK Top Tables 2026, celebrating a fusion of French savoir-faire and Thai terroir at Bangkok's iconic ICONSIAM
- Blue by Alain Ducasse, a concept initiated by Siam Piwat, has been named the "Best French Restaurant" at the BK Top Tables 2026 awards, affirming its status as a top dining destination.
- The restaurant's success is driven by a culinary philosophy that blends traditional French techniques with a modern focus on seasonal, local Thai ingredients and terroir.
- Located within Siam Piwat's ICONSIAM, the restaurant leverages its prime riverfront setting and collaborates with luxury brands to create an exclusive, elevated dining experience.
- Executive Chef Evens López leads the kitchen, implementing Alain Ducasse’s philosophy by creating a contemporary dialogue between French and Asian cuisine.
Blue by Alain Ducasse triumphs at BK Top Tables 2026, celebrating a fusion of French savoir-faire and Thai terroir at Bangkok's iconic ICONSIAM.
Set against the scenic backdrop of the Chao Phraya River, Blue by Alain Ducasse at ICONSIAM continues to reaffirm its position as one of the most exceptional French fine-dining destinations in the region.
The one-Michelin-starred restaurant recently received the prestigious “Best French Restaurant” distinction and was ranked among Thailand’s Top 20 Best Restaurants at the BK Top Tables 2026—an accolade reflecting both its culinary artistry and an unwavering pursuit of excellence.
For the team behind Blue, a concept initiated by Siam Piwat, this recognition represents far more than a trophy. It serves as a testament to the restaurant’s philosophy of craftsmanship, precision, and passion—values deeply rooted in the legacy of Alain Ducasse, one of the world’s most celebrated culinary visionaries.
The achievement underscores Siam Piwat’s game-changing vision, successfully positioning Thailand as a leading global gastronomic destination.
The Visionary at the Helm
At the heart of this success is Executive Chef Evens López, the Peruvian-born chef who took the helm of Blue’s kitchen last year.
Trained within the Ducasse culinary tradition and shaped by years of experience across Europe, López brings a global perspective to Bangkok’s vibrant dining scene.
Yet, his approach is grounded in a deceptively simple idea: letting the ingredients speak for themselves.
"We remain deeply rooted in the traditions of French fine dining, while embracing a modern twist," says López. "Creativity drives us to explore new ideas and push the boundaries of the dining experience."
Guided by Alain Ducasse’s philosophy of naturalité, Chef López places seasonal ingredients, refined technique, and thoughtful creativity at the centre of his cuisine.
Rather than presenting French gastronomy in its traditional form, Blue creates a contemporary dialogue between France and Asia, where each dish expresses a story through flavour, texture, and the rhythm of the seasons.
Sustainability and Collaboration
A defining element of the restaurant’s identity is its close collaboration with small and local producers. Many ingredients are sourced directly from Thai farms, allowing the kitchen to celebrate the richness of local terroir while applying rigorous French techniques.
Sustainability also plays a vital role in López’s philosophy, with the kitchen committed to minimising waste and respecting the integrity of every ingredient.
The wider ecosystem of Siam Piwat and ICONSIAM also creates unique opportunities for innovation.
As part of one of Bangkok’s most dynamic luxury destinations, Blue frequently collaborates with global luxury brands and hosts exclusive dining experiences that attract global tastemakers and discerning gourmands alike.
A Culture of Support
Reflecting on his time in the capital, López notes that the local spirit has influenced his leadership.
“Thai people have taught me a lot,” he explains. “From a chef’s perspective, the culinary world can sometimes be extremely competitive... occasionally becoming unhealthy. Here, however, the atmosphere feels much healthier—even within my own team. In our kitchen, people support one another rather than trying to pull each other down. It feels like a family.”
He also credits the local community for his success: “Many well-known Thai chefs have generously shared contacts for farms and local producers, helping introduce me to the local sourcing network. In Thailand, the spirit of collaboration is truly remarkable.”
The 2026 Spring Season
Despite the recent accolades, Chef López remains focused on continuous evolution.
The menu evolves frequently, having changed seven times in just 10 months to reflect ingredient availability and the rhythm of nature.
Blue is currently preparing its Spring 2026 menu, marking a full year since López’s arrival. The menu revisits several signature dishes, reimagined with inspiration from KP Farm in Kamphaeng Phet, Northern Thailand.
The journey begins with a refreshing farm-brewed kombucha, followed by a sequence of refined dishes highlighting:
- "Amulette” oysters and Norwegian langoustine.
- Dry-aged monkfish and premium Gundagai lamb.
- A blend of French tradition with creative global influences.
An Extraordinary Setting
Located within the iconic landmark ICONSIAM, the restaurant benefits from an extraordinary setting that elevates the experience beyond the plate.
Guests are welcomed with thoughtful touches—from carefully crafted canapés and welcome drinks to the serene river views that transform the space into an elegant retreat, seemingly far removed from the bustle of the city.
For López and his team of more than 50 culinary and service professionals, excellence is not a fixed destination but an ongoing journey. As he puts it, the goal is simple: to ensure that every guest who walks through Blue’s doors leaves with an experience worth returning for.
