Though its 2011 opening marked the sixth global franchise for the high-end, ultra-stylish Japanese chain, and established one of the more sophisticated dining options the Thai capital had to offer, Zuma Bangkok has since been joined at the top of the heap by myriad new players across the city – Shintori
, Tokyo Shokudo and Seiryu Sushi
to name but a few. As this dining trend reaches fever pitch, even big guns like Zuma’s newly appointed head chef Patrick Marten are stepping up to the hotplate with reinvented offerings to sate Bangkok’s Nippon-loving masses.
While the signature pale wood and raw stone-clad minimalist interior of the Bangkok outpost remains unchanged, Marten has injected fresh fusion elements across the menu to cater to his international clientele.
A Japanese take on beef tartar is topped with crispy nori flakes, shiso and garlic chips; crab somen noodle salad marries together sweet, succulent crustacean flesh with sour lime zest and spicy chili-tossed wheat noodles; ponzu-dressed pork belly salad and char-grilled barbecue ribs will sate meat-lovers; and crunchy rockshrimp tempura with chili-mayo is destined to reach best-seller status.
Round off with sake-poached apple with jasmine ice cream, and one of the bar’s killer seasonal cocktails, and we’re sure you’ll agree… Zuma – you’ve still got it!