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Place

4.6 (5 Reviews)
Place
Place Place Place Place Place Place Place Place Place
  • Dishes
  • Reviews
  • About
  • Similar

  • Menus

    Menu

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    Menu Highlights

    Escargot, Smoked Duck and Foie Gras Rice Bowl, US Scallops, Lemon Curd Meringue

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  • Reviews

    4.6 (5 Reviews)

    Food:

    4.5

    Service:

    5.0

    Atmosphere:

    4.5

  • About

    Location

    Phayathai

    73/3 Intamara 4
    Samsen-nai, Phayathai
    Bangkok Thailand

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    Cuisine

    Fusion, Italian

    Good For

    Business Meetings, Casual Dining, Fine Dining, Private Functions, Quiet Dinner, Romantic Date

    Open Today

    Monday
    11:00 AM-04:00 PM,05:00 PM-10:00 PM

    Tuesday
    11:00 AM-04:00 PM,05:00 PM-10:00 PM

    Wednesday
    11:00 AM-04:00 PM,05:00 PM-10:00 PM

    Thursday
    11:00 AM-04:00 PM,05:00 PM-10:00 PM

    Friday
    11:00 AM-04:00 PM,05:00 PM-10:00 PM

    Saturday
    11:00 AM-04:00 PM,05:00 PM-10:00 PM

    Sunday
    11:00 AM-04:00 PM,05:00 PM-10:00 PM

    Description

    Place Bangkok is an intimate space for good food and good vibes. With just ten seats and an open kitchen concept, you get the best of both worlds – a chance to watch your food being prepared by talented chefs but also to feast on the deliciously handmade dishes that’s made using the freshest ingredients.

    For appetisers, go for their Escargot. Cooked in artisan butter, coriander and parsley, every morsel is coated in buttery goodness with a crunchy texture that’s highly addictive.

    Treat your tastebuds with their Smoked Duck and Foie Gras Rice Bowl. Featuring chewy and juicy smoked duck with the creamy melt-in-your-mouth foie gras, it is full of umami flavour. Each bite will send your tastebuds singing.

    Another must-try dish here at Place is their US Scallops with miso corn cream, bacon and fried leek. Sinfully indulgent, enjoy fresh, juicy scallops that are sweet with natural ocean flavour and drizzled with savoury, creamy miso corn cream.

    Who doesn't love desserts? Go for their Lemon Curd Meringue to cut the grease with a burst of refreshing, light citrus.
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