AVANT: An Intimate Gastronomic Journey in Bangkok

An Intimate Counter at the Top of Bangkok

Located on the 30th floor of the prestigious Kimpton Maa-Lai Bangkok, AVANT distinguishes itself by its privileged location offering a spectacular panorama of Bangkok's vibrant skyline as a backdrop. This intimate gastronomic restaurant embodies a subtle marriage between understated luxury and comfort, where every detail is designed to enhance the guests' culinary experience. With only 12 exclusive counter seats, guests enjoy direct interaction with the kitchen team, closely observing the elegant choreography of the chefs in an open kitchen bathed in silence and efficiency. For those seeking a more intimate atmosphere, the private lounge offers a warm and personalized setting, perfect for small group gatherings.

A Franco-Asian Ballet with Marine Notes

AVANT's concept is based on a subtle fusion between the elegance of contemporary French cuisine and the dynamic flavors of Asia, thus forging a unique gastronomic experience in Bangkok. Under the enlightened direction of Singaporean chef Haikal Johari, this restaurant quickly distinguished itself, earning a Michelin star in the prestigious Michelin Guide Thailand 2025, only eight months after opening. This recognition testifies to the excellence and originality of the cuisine offered by Chef Haikal, for whom the word "avant" symbolizes not only culinary innovation but also an introspective journey drawing from the past to move forward with confidence. This process allows him to harmoniously marry his youthful ambitions with his current vision, thus creating a tasting menu that illustrates his mastery of culinary art.

At the heart of AVANT's philosophy lies an unwavering passion for quality ingredients, notably Japanese seafood which dominates the menu. Chef Johari has woven a solid network with producers and suppliers, ensuring that each component of his dishes is of impeccable freshness and carefully selected provenance. This rigorous approach, combined with the skillful integration of Japanese, Thai, and Singaporean influences, gives each dish an avant-garde dimension. After retaining its star in 2026, AVANT continues to be a true celebration of culinary creativity, where each tasting is an enriching and balanced sensory exploration, highlighting the expertise of Chef Haikal Johari.

From Singapore to Bangkok: Haikal's Culinary Symphony

Chef Haikal Johari, an eminent figure in Asian gastronomy, has made his mark on the culinary scene of Bangkok and Singapore through his exceptional talent and unwavering determination. Originally from Singapore, Haikal drew inspiration from his father's passion for cooking, beginning his culinary journey at Shatec school. His time at Raffles Singapore allowed him to master the art of French cuisine, before taking on the bold challenge of joining Water Library in Bangkok in 2012, where he innovated with a tasting menu that won over the most demanding palates. However, a motorcycle accident in 2015 turned his life upside down, forcing him to reinvent himself both personally and professionally. Despite physical challenges, Haikal was able to rely on his team, orchestrating each culinary creation with unchanged precision and passion. His return to Bangkok for the opening of Avant restaurant, under the impetus of Port Lee, testifies to his resilience and ability to transform adversity into a new opportunity to shine in the gastronomic universe.

Our One Michelin Star Dinner

The Christmas Menu promises to be a true culinary symphony, carefully orchestrated to delight the most demanding palates. Each dish is an ode to the festive season, highlighting fresh and refined ingredients. We begin with the PRELUDE dish which unfolds in four acts, starting with an artistic and harmonious composition. A succulent shrimp rests on a base of savory mushroom. Two seaweeds, one Japanese and one Korean, delicately surround the main ingredients, bringing a texture and umami depth that evoke the flavors of the sea. The pear, skillfully integrated, offers a sweet and light note that perfectly counterbalances the intensity of the other components. The food and alcohol pairing begins with the sake "ALPHA 風の森", enriching each bite with its finesse and delicate aromas, for an elegant and subtle introduction.

The rest of the menu takes us to Japan with the kintoki carrot, a variety prized for its sweetness and vibrant color. Nestled on a base of delicate meringue, the carrot is finely crafted to offer a refined culinary experience. The elegant presentation of this dish, placed on a wooden tray cut in the shape of a flower, adds a natural and artistic touch to the whole. Each element of this culinary creation is carefully arranged, highlighting the simplicity and purity of the ingredients, while offering an explosion of flavors and textures.

The harmony of ingredients continues with an exquisite bite that evokes a captivating artistic presentation. In the center, the foie gras is delicately placed on a bed of fresh and crunchy greens, paired with hazelnut that adds a crunchy texture and earthy flavor, thus complementing the richness of the foie gras. This perfect harmony between the elements creates a symphony of flavors, inviting a remarkable gustatory discovery.

Marine flavors take over with a refined broth, made from all the seafood shells used, infusing the liquid with an intense and complex marine essence. The subtle presence of kefir adds a slight acidity and a touch of freshness, creating a harmonious balance with the umami character of the broth. The kabu bonito, bringing additional depth, enriches everything with its smoky and salty notes.

The fusion of European and Asian flavors reveals itself with the 36-MONTH COMTÉ dish, a bold culinary creation. The 36-month Comté ice cream is the central element of this gastronomic experience, offering a creamy texture and pronounced cheese flavor. It is accompanied by Osaka tofu, adding a silky and delicate dimension, while Russian caviar and Spanish olive oil bring a luxurious and refined touch. The whole is skillfully orchestrated to offer a harmonious balance between salty, umami, and oily richness, creating a unique and memorable gustatory experience.

In elegant simplicity, the following dish highlights the Ebisu oyster from Karatomari, originating from Fukuoka, served on a bed of ice. It is topped with a delicate tomato foam and accompanied by pieces of apple that add a touch of freshness and sweetness. The combination of marine and fruity flavors is subtly balanced, offering a refined gustatory experience. To enhance this dish, it is ideally paired with a characterful white wine, Domaine des Malandes, Chablis 1er Cru Vaucoupin 2023, which perfectly complements the nuances of the oyster.

Culinary sophistication continues with BOTAN EBI, a creation that showcases the delicacy of shrimp in several forms. The shrimp itself is elegantly presented, accompanied by a shrimp jelly subtly perfumed with shrimp essence and a rich tomato sauce. The pairing with avocado adds a creamy texture, while the caviar offers a touch of luxury and an explosion of marine flavors.

The culinary journey continues with MAGURO MEIJI, a marvel that combines sophistication and freshness in a refined plate. This dish highlights maguro, a tuna of less than 20 kg, in the form of tartare and delicate slices, enhanced by the vivacity of beetroot and raspberry. The richness of basil oil and the luxurious caviar garnish add depth of flavors and visual elegance. Each element is harmoniously arranged, creating a perfect balance between texture and taste, ideal for palates seeking refinement.

A parenthesis of textures and flavors presents itself in the form of bread carefully prepared with multiple seaweeds and buckwheat. Offering a touch of sea and earth, its golden and lustrous exterior hides a fluffy interior that captures the essence of the unique ingredients. Accompanied by mirin and sake butter, the bread becomes a refined gustatory experience, where the sweetness of mirin and the subtlety of sake marry perfectly with the marine nuances of the seaweeds. The whole is presented with minimalist aesthetics, highlighting the sophistication and attention to detail in this dish.

A refined tribute to Kyoto cuisine is unveiled with Shogoin daikon, famous in the region. The white radish, known for its sweetness and delicate texture, is enhanced by the earthy and luxurious aroma of Piedmont truffle, adding unparalleled depth of flavor. The clams, in turn, bring a subtle marine touch that balances the dish, offering a perfect harmony between land and sea. Served in elegant white tableware, the contrast between the simplicity of the presentation and the complexity of the flavors makes this dish as visually appealing as it is gustatorily remarkable.

Visual and gustatory delicacy continues with Jeju abalone, accompanied by a potato tortellini, creating a harmony of textures. The whole is enhanced by a vin jaune emulsion that delicately covers the top, adding a refined and fragrant note. Underneath, an abalone liver mousse offers depth of flavors and subtle richness. To perfect this culinary experience, the dish is judiciously paired with a Junmai渡船 sake, whose nuances elegantly complement the whole.

Continuing in elegance, the Ankimo highlights monkfish liver, often considered the "foie gras of the sea." Presented in an elegant bowl, the liver is delicately placed in an onion consommé, adding aromatic depth to each bite. On top, shiitake mushrooms bring an earthy and umami texture, perfectly complementing the rich and unctuous taste of the liver. This dish is a magnificent example of subtlety and balance of flavors in Japanese cuisine, served with particular attention to detail and visual harmony.

Another Japanese delicacy, Shirako, offers a velvety and rich texture, comparable to that of sweetbreads, but coming from fish. It is delicately placed on a smooth cauliflower purée, enhanced by a truffle sauce that adds aromatic and earthy depth. Shards of grated pecorino crown the whole, bringing a salty and sharp touch that contrasts with the sweetness of the cauliflower. The dish is presented with elegance, each element carefully arranged to create visual and gustatory harmony.

Classicism meets sophistication in the "HAM AND CHEESE," reinventing the sandwich with culinary excellence. Australian pork belly, tender and juicy, pairs harmoniously with shallot marmalade that brings a delicate sweetness, enhanced by the miso hollandaise sauce that adds an intense umami touch. Crowned with Tibetan truffle, this dish offers a luxurious and refined gustatory experience, combining rich and diverse flavors in an elegant presentation.

A light and refreshing interlude harmoniously integrates local fruits with pineapple, tamarind, and candied green mango ice cream. It offers a palette of sweet, tangy, and spicy flavors, enhanced by the subtle presence of celery. Served with elegance, it promises a refreshing and sophisticated experience, perfect for awakening the senses between courses of a hearty meal.

Refinement continues with the "KISHU DUCK," a culinary creation highlighting duck breast from Osaka, delicately pink and topped with a rich sauce. Accompanied by savory chestnuts and a European winter vegetable, beetroot, the whole is artistically presented with a touch of fresh greenery. The visual composition is as elegant as the flavors that marry harmoniously. To enhance this gustatory experience, a glass of Montalto Pennon Hill Pinot Noir 2022 is offered as a perfect pairing, adding a fruity and velvety note to the entire dish.

Dessert pleasure arrives with "MIKAN KENTARO," a delicate creation highlighting the Japanese mandarin, mikan. This refined dessert consists of a smooth crème catalane, garnished with a refreshing mikan granita and delicate chrysanthemums. A Grand Marnier ice cream adds a luxurious and subtle touch. The whole is harmoniously accompanied by a Gruber Röschitz, Eiswein Riesling 2021 wine, which exquisitely complements the flavors. Presented in an elegant bowl, this dessert offers a sensory experience that is both visual and gustatory.

In celebration of Niigata pears, the "LE LECTIER PEAR" is a refined creation that highlights this region renowned for its rice production. At the center of this elegant composition, delicate pears are placed on a rice cream pudding-style, bringing a smooth and subtly fragrant texture. Yuzu adds a touch of acidity and freshness, while a pear sorbet offers an icy and melting note. The whole is enhanced by jasmine tea, which infuses the dish with a soothing floral aroma, creating a perfect balance between sweetness and sophistication.

To conclude this sumptuous meal, the presented petit fours platter is a true pleasure for the eyes and taste buds. Each small wonder is carefully arranged on a wooden and ceramic stand, offering visual and gustatory harmony. There is a financier in the shape of a cannelé, a perfect blend of crunch and softness. Beside it, a delicate passion fruit creation, filled with exotic and tangy flavors. The next petit four brings a touch of dark chocolate that gives a depth and richness that contrasts magnificently with the banana sweetness, bringing a sweet and comforting note. Each piece is a work of art, testifying to exceptional pastry expertise.

My Review

AVANT embodies a culinary destination where innovation meets tradition. With a well-deserved Michelin star and a philosophy focused on ingredient excellence, the restaurant offers an unparalleled gastronomic experience in Bangkok. Under the inspired direction of chef Haikal Johari, each meal becomes a sensory exploration through a menu that elegantly marries Asian and French influences. AVANT is, without a doubt, a beacon of creativity and refinement in the gastronomic landscape of the Thai capital.