D'Sens

D'Sens Review

Bangkok's first Michelin three-star chefs arrived in 2004 in the form of brothers Jacques and Laurent Pourcel, executive chefs of Le Jardin des Sens in Montpellier, France. Granted, they only came to set things up, but they also installed a veteran of their restaurant to stay in Bangkok, and the results are delicious. Skip the dishes with prestige ingredients like foie gras and lobster, and choose instead to appreciate the subtlety of the kitchen in such dishes as mussel soup with saffron, Parmesan crisps, and orange cream or a delicate preparation of roast turbot. The prices and the views from the 22nd floor are both sky-high. Set menus are available at both lunch and dinner.