Ma Maison has just reopen its doors. It has been a French culinary institute for the pass 27 years in Bangkok. Recently it has been changed to an Italian venue under the name of La Dolce Vita at Ma Maison. Now it has just reopened as a French under it’s original name Ma Maison. We were interested to see if it still lives up to its past fame.
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At the ground floor of the Swissotel Nai Lert Park is where Ma Maison is located. The beautiful dining space has 2 zones a bright white ambiance that has a garden view and the dimly lit space with overall red tone ambiance. Upon our arrival we were greeted by the friendly staffs and was seated. The tables are spread out nicely providing privacy to each table. All the staffs seems to be very enthusiastic and was very helpful with the menu. We were recommended a south African wine to start our dinner, it was good and affordable.
The menu has two parts the traditional and the evolution which I find it very interesting. Traditional would be a more conservative version of the French cuisine. Evolution would be an adaptive version. We ordered from both parts. For starters we had Parsley and Turnip & Bacon wrapped scallops and elderberry.
King Crab cranberry creme chiboust & salad lovage. The king crab was beautifully presented it had a nice and sweet taste. From the traditional menu we ordered 1/2 lobster thermidor & salad of wild herbs and
Grilled fois gras, salad of puy lentils and balsamico reduction. The fois gras was perfectly cooked.
For the mains the evolution menu is clearly more interesting. We ordered 3 from the evolution menu and 1 from the traditional menu. We ordered the Wagyu Beef with salad of beetroot and a pomelo and truffle sauce. The beef was very lean, I would preffer it, if it had some more fat.
The Dover sole & octopus, lemon brown butter espuma with water spinach is a hearty and healthy option if you skip the octopus. The steamed sole was very fresh it had a very nice chewy texture. Served with a creamy lemon sauce.
Sea bass, Phuket lobster & scallops “La ratte” potatoes, white tuffle mayonnaise and watercress emulsion, it is the one I like the most with many different seafood, texture, and taste. The sea bass was cooked just right with a crisp crust with a tangy watercress sauce. The lobster and the scallop was just as good. Our last main was from the traditional menu, it’s the Dover sole with green asparagus and choron sauce. It was another successful dish. The dover was very nicely cooked, giving a nice texture. It was almost like lobster.
For dessert, grape meringue and mousse with pomegranate-vinaigrette and basil sherbet, Ganache of sao thome chocolate with orange & raspberry salad top with passion fruit sherbet. We also ordered Tarte Tartin, a buttery pasty top with caramelized apples top with vanilla ice cream. The pastry and caramel went so well together, it had crunchy crust from heated caramel and butter giving a chewy and satisfying texture. The attentive service staff recommended something not in the menu. That day the special was the Souffle, a hot chocolate cake stuffed with melted chocolate. Served with fresh strawberry and white chocolate ice cream. When we cut open the cake the chocolate was bursting out. The scent of the chocolate was pleasing and the taste was no different.
Ma Maison proves it is coming back to be a French food destination for Bangkok, especially the fish dishes.
Salad of Parsley and Turnip & Bacon wrapped scallops and elderberry 580-
King Crab cranberry creme chiboust & salad lovage 560-
1/2 lobster thermidor & salad of wild herbs and Grilled fois gras 800-
Grilled fois gras, salad of puy lentils and balsamico reduction 760-
Wagyu Beef with salad of beetroot and a pomelo and truffle sauce 1,550-
The Dover sole & octopus, lemon brown butter espuma with water spinach is a hearty and healthy option 1,450-
Sea bass, Phuket lobster & scallops “La ratte” potatoes, white tuffle mayonnaise and watercress emulsion 1,200-
Dover sole with green asparagus and choron sauce 1,450-
Grape meringue and mousse with pomegranate-vinaigrette and basil sherbet 280-
Tarte Tartin, a buttery pasty top with caramelized apples top with vanilla ice cream 280-
Ganache of sao thome chocolate with orange & raspberry salad top with passion fruit sherbet 280-
Souffle served with fresh strawberry and white chocolate ice cream 280-
Swissotel Nai Lert Park Bangkok
2 Wireless Road | Bangkok 10330 | Thailand
Tel: +66.2.253.0123 | Fax: +126.96.36.19909
Text: Vasin Srivarathanabul
Photo: Vasin Srivarathanabul, Thanapong Wasuthanasub