Elements is located at the Okura Prestige Bangkok at the 25th floor same level as the pool. The dark warm earthy ambiance is was appealing. It does have a bistro feel with an opened kitchen and varied seating options including an outdoor terrace which looks out to the Ploenchit area and the infinity edge pool.
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We started with Enate Chardonnay-234, 2010 the sommelier was knowledgeable he recommended an affordable wine with good characters. Even before we ordered, the amuse bouche was in front of us, corn soup with caviar.
The menu offers two set menus; one of it is paired with wine. As a family we do like to share food and have a good conversation about each dish. So we ordered from the ala carte menu. The items offered were not many about 10 starters, 6 seafood and 6 meat dishes including free range chicken. After ordering; being seated near the open kitchen, we can see the chef start to prepare our food. The starters all came to our table almost at the same time.
Dive Scallops (620); if I’m not mistaken the reason why it is call dive scallops is because they are hand pick by divers under strong water current. They are more ecological than scallops that are caught by boat nets and more fresh. It does taste firm and fresh, served with crisp pancetta and Fregola Sarda(a form of pasta from Sardinia) served like risotto with corail sauce.
Foie Gras twice (850); two types of foie gras, spicy terrine with smoked duck breast in alicot, and pan seared with apricot vanilla chutney. The only thing I would complain about is the portion was too small.
Gravlax (490); this was one of the dish the staff strongly recommends, lightly smoked tuna and salmon serve as a salad with wasabi dressing and; orange and sweet sauce.
I think we did a good selection for the starters, a wide variety of flavors textures and temperature. The Gravlax was chilled, foie gras was warm, and the scallop was hot.
We started out as one of the first customers and as we progress until this point the tables were almost full and it was time when the mains arrived. Kurobuta pork (890); was served with polenta coverd fontina cheese and carrots with soy based sauce.
Dover sole (1800); covered in a moral mushroom sauce, 62 degrees sous-vid with langoustine, caviar, clams, moral and candied fennel. All the ingredients went well together.
Jack Creek (1800); 240 days Black Angus with braised beef tongue in red wine jus, it was served with thai flowers and purple potato espuma. It was nicely cooked with many varieties of flavors and taste. The sommelier recommended Gamba 2006 Campedel Red (Amarone della Valpolicella Classico) to go with the beef.
For dessert was Sphere of Italian meringue (320); the meringue was created in a sphere form filled with champagne granita and berry marmalade. The tartness and chilled temperature made it very refreshing and light. It was a palate cleanser to get ready for the next dessert.
Praline taste “imaginary landscapes”(450); is hazelnut pacotised ice cream, cherry and two types of chocolate cakes. This was very creative and all the flavors went well together.
The food here were very complex, each dish comprises of many ingredients. If you like complexity many flavors, textures, this restaurant well be very appropriate. Only thing is some dishes like the foie gras and Kurobuta poark can be too small in size but not in flavors.
Elements, The Okura Prestige Bangkok
Park Ventures Ecoplex, 57 Wireless Road,
Lumpini, Pathumwan, Bangkok 10330 Thailand
Tel. +66 (0) 2687 9000