If you consider yourself an avid foodie, then you’re probably familiar with the delectable fare at long-established eatery Quince.
The restaurant, which first opened about a decade ago on Soi Sukhumvit 45, was one of the very first dining establishments in Bangkok to champion produce-driven international cuisine and wood-fire cooking.
The restaurant moved to multi-concept space Siri House in Chidlom a few years ago and recently came under the reins of American chef Steve Doucakis (formerly at Jean-Georges and Isa Restaurant in New York, as well as Little Donkey and Bunker in Bangkok). The restaurant’s essence, however, has not changed—Quince still serves mouth-watering and aromatic dishes with a hint of char.
As it marks its 10th anniversary this year (which also coincides with its inclusion on the list of Asia’s best restaurants), Quince will host a celebration that sees the launch of an updated menu. Leading the pack of highly recommended dishes are Salmon Nori Taco (B190/piece), which stuffs seaweed tortilla with fresh salmon seasoned with spicy sesame aioli; and Australian Lamb Sweetbreads (B340), a perfectly cooked appetite-invigorating dish.
Though you have lighter, healthier fare such as Endive & Comte Salad (B360), Quince’s expertise really lies in big and meaty dishes like Aged Duck Breast (B760), Spiced Lamb Rump (B650) and Diamantina Wagyu Hanger Steak (B1,080).
A smoky flavor is also added to Quince’s new sweet release Milk Ice Cream & Burnt Orange (B180), where silky-smooth ice cream with honeycomb bits is paired with a chargrilled orange.