Update: August 2022
Mia, helmed by 2 of my favourite chefs Top & Michelle, has upgraded and now serves only tasting menus (vegetarian and vegan choices available, prices below). This was something I envisioned since eating their food many years ago. In the past, Mia was more like a casual restaurant for good food. They have gone into finer details to give you a complete dining experience focusing only on seasonal tasting menus. Happy to see the progression, and as always, I enjoyed every dish served, from the start to the end.
Founded by chef-duo Pongcharn “Top” Russell and Michelle Goh, Mia is a fine dining restaurant that offers a seasonal tasting menu inspired by the chef’s formal training in Michelin-starred restaurants across Europe and Asia.
The dynamic duo sources the best available produce in Thailand and fuses their passion for culinary arts with a good-natured and creative approach to European flavours and Asian ingredients. Customers enjoy an exclusive dining experience paired with a marvellous wine list in laidback yet elegant surroundings.
Mia is located in a stand-alone house off Sukhumvit Soi 26.
As you head up, you will find dining rooms decorated differently, eliciting a different dining experience.
The Dark Room gives off a more masculine and intimate feel with its graphic shapes, grey-tone wallpaper, thick blue carpets and dimmed lighting. Diners sit on lush sofas along a mirrored wall in a sensual and seductive setting.
Guests at the Flower Room are met with a dramatic flower display suspended from the ceiling. Dusty pink hues mix with raw granite flower displays, marble table tops and golden metallics to create one of the city’s most romantic dining rooms.
The Colour Room features semi-private dining pods with plush velvet seating and straw mesh dividers, while the floral wallpaper gives the room a retro, yet elegant touch. A private dining room seating up to 10 people is located at the back.
Mia serves only tasting menu for dinner (5 courses at THB 3550++ or 7 courses THB 4550++) with an option for lunch on Saturday and Sunday.
Ostra Regal Oyster – Umeboshi – Shiso – Yuzu
Sourdough Brioche, Shallot Butter, Onion Ash
Get started with some sourdough with shallot butter and onion ash. The bread and pastries are made in-house.
The freshly made sourdough brioche needs to be savoured slowly.
Lobster Perfume, Tomato Consommme, Caviar
North Sea Crab, Ajo Blanco, Grapes
This is followed by 2 of the strongest dishes on the menu, Lobster Perfume and North Sea Crab, both displaying the chef’s ability to bring out the best from his ingredients, and finesse in plating.
Hokkaido Scallop, Textures of Corn, Black Pudding, Australian Winter Truffle
Confit Pollock, Raisins, Capers, Cauliflower
Hay Aged Duck, Red Endives, Summer Apples, Blackberries
The duck consomme is fine like wine, something which Chef Top specialises in.
Fennel and Lychee Sorbet, Dill, Mascarpone
You can choose between Mia’s Cereal Bowl (their absolute signature, a mainstay on their menu despite many seasonal updates) or Almond Financier for desserts.
Mia’s Cereal Bowl, Malted Milk, Chocolate, Corn
Almond Financier, Cheesecake Cream, Rhubarb
If you need more drinks, you can head down to the revamped bar below.
Every female who visits Mia will probably have a photo of this. Guys, forget about it because this is within the compound of the female toilet, and I got special permission to take a photo here.
Mia changes their menu seasonally, so be sure to check them out when you are in town next time!