UPDATE: KU DE TA Bangkok has closed.
You may have heard of KU DÉ TA, the Asian luxury lifestyle brand that’s been wining and dining patrons with mouth-watering fusion cuisine and world-class entertainment. With the success of its two restaurants in Singapore and Bangkok, the KU DÉ TA brand has become synonymous with quality and modern Asian flavors.
This past January I had the pleasure of dining at KU DÉ TA Bangkok. Spread across the 39th and 40th floors of the Sathorn Square high rise in the heart of the city, this KU DÉ TA location is a swanky dining and entertainment complex with seven bars, two nightclubs, and three top-notch restaurants.
I had already dined at KU DÉ TA Singapore, which only whet my appetite for more. As the elevator door opened to the sprawling 39th floor, I was greeted by a lovely hostess and promptly escorted to my table in Signature, one of two restaurants on the floor. While Signature specializes in Asian-Pacific meats and seafood, Izakaya serves up traditional Japanese robatayaki and sushi.
Let’s face it. Like any successful business, KU DÉ TA owes its widespread popularity to the dedication of its staff. This is where Jonathan Maza comes in. His years of experience at Nobu and L.A.’s Tiger Sushi have propelled him into a new role that suites him quite well, Executive Chef of KU DÉ TA Bangkok.
After a quick meet and greet with Chef Maza, it was time to get down to business – a gorgeous tasting menu of oysters, cooked fish, raw fish, crab, and tempura. Highlights for me were the oyster tiradito, yellowtail with chilli, grouper with pear, and assorted tempura with dipping sauces.
Aside from the fact that each dish was carefully plated and presented, the ingredients were fresh and well balanced. Chef Maza created a story with his menu, and though I can barely fry an egg, I understood exactly what he was trying to do. The sweet, spicy, bold, and delicate qualities of each individual dish made for a harmonious tasting menu and a one-of-a-kind dining experience. Not once did the garnishes and marinades overpower or outshine the seafood.
After Chef Maza’s work was done, in came Head Pastry Chef Jason Licker with a plate of eight decadent desserts. Chef Licker is a classically trained pastry chef, having honed his skills at culinary institutions in France, Chicago, and New York City. His previous experience at Nobu Los Angeles, the Westin Bund Center in Shanghai, and the JW Marriott Hong Kong made him a natural fit for KU DÉ TA Bangkok.
And… Wow! I thought that meal couldn’t get better, then the desserts came out. The dessert sampler included some of Chef Licker’s signature plates like chocolate sesame crunch cake, Thai tea ice cream, and apple-miso butterscotch puff with almond ice cream.
The meal was nothing short of epic and the service was diligent and warm. The experience as a whole just raised my seafood standards to another level. The next time you find yourself on a Thailand vacation, do yourself a favor and come to KU DÉ TA Bangkok’s Signature Restaurant for an exceptional gastronomic experience. Your taste buds will be forever grateful.
What you need to know:
- Reserve a table in advance
- Dress to impress
- Go for the chef’s tasting menu and don’t skip dessert
- After dinner, head to Ku Bar for cocktails or upstairs for dancing at Aviary nightclub
- The money you’ll spend is well worth the quality of food and service you’ll get in return
- Be sure to tell them David sent you!
Have you been to KU DÉ TA Bangkok or have something to share or ask? Leave us a comment!
To the best of our knowledge, all of the information provided in this post was accurate at the time of publishing. Davidsbeenhere.com, LLC. assumes no responsibility for changes or errors. Special thanks to KU DÉ TA Bangkok for hosting us. All opinions are our own.