Located in a small, quiet soi off Saladaeng road, we bumped into this very cozy new restaurant. " La Table de Tee", is justed opened about 4 weeks ago. Chef Chatree ''Tee'' Kachornklin is only 25 amazingly years old, but already so full of passion and knowledge. After spending many years in a European Michelin star restaurant, he now opened his very own restaurant.

We entered his still small but intimate restaurant, which is big enough to fit in about 18 customers. Outside, there are multiple coloured lamps hanging above the entrance which makes the venue recognisable. The place has an inviting overall look, and there are leather seats and benches along the wall. The interior is lavender coloured with some warm muddy off-brown tones, and indirest spots lights that bounces off the wall, which creates more intimate space.

You can probably tell by the restaurant's name, the food has French roots. But there is something rather special about it.
As it's not just French food, but a fusion of Thai ingredients and classic French and Thai cooking techniques.
While Chef Tee worked in the French kitchen for many years, he noticed there was a similarity of approach towards gastronomy in the west as well as in Thailand. Tee always uses two main ingredients complementing each other, and then develops each course following his own inspirations.
After being seated, we ordered a really nice white wine "Terres des Vignes Viognier-sauvignon Chateau de la Selve" which went well with most of the courses. First we had an Amuse bush, a schrimps cocktail with raddish and a crunchy peanut sauce.

 
-Delicious Home-made bread with butter-
 

Meanwhile we were served ''Chicken Consume & Lemon Grass''. This was a clear chicken consumed soup with caramelized Eggs tofu, infused with brown mushroom with camomile, and a crunchy shallot tempura. It was a salty soup, which I personally really like. It reminded me of home, where the French kitchen is very popular, but the ingredients were more like Chinese, so again a fusion of these two kitchens which made the soup's taste more complex. The tofu that was in the soup didn't add any more flavour to it, but the soft character interesting texture.

After that, we had ''Tiger Prawn & Honey''. Sauteed Tiger prawns and seaweed into a raw salad mixed seasoning with honey dressing and sun dries tomatoes. The tomatoes and honey dressing blended perfectly and each leaf of lettuce. The prawn eggs sauce added the extra fishy flavour and variation to this sweet seasoned salad. For me this was a taste-bomb, it had so many different flavours, and yet they all fitted so well together.

Bream & Peppercorns, this is a Cut of filet bream rubbed in peppercorns paste, served with baby clams, simmered leek and fish sause. It was a really smooth tasting fish and the creamy peppercorn sauce went really well with the light fish.

''Thai Roots & Balsamic Dressing''. These Thai winter vegetables and roots cooked in a truffle broth had a really deep taste because of the Balsamic and strong flavoured truffle, but you could really get the natural crunchy fresh taste of all the vegetables trough it.

''Tabtim & Coriander'', brown butter roasted filet of Tabtim fish, sweet Thai chard simmered with white wine, Coriander fish jus reduction.

''Pork Loin & Cloves'', Mini pork ribs, green leafs gratin, and veal's jus sauce. It was pork with all the fat on it, so it was moist but cooked so that there was a crust to the surface. The sauce was a good compliment to the perfectly cooked pork.

It was dessert time! We had ''Quince & Cinnamon'', slowly poach quince and pineapple sorbet. The sorbet part had a really minty fresh flavour and was a perfect combination to the soft quince pear, which was warmer, and had a delightful cinnamon after taste.

''Praline & Dark Chocolate'' was the most mouthwatering dessert. It was a crunchy praline and cake filling, covered with soft chocolate mousse and silver! This dessert was looking so perfect, it would be a pity to eat it. But I'm glad we did, because the rich, thick and smooth chocolate texture went well with the crunchy, sticky and moist praline cake inside.

When we finally reached to the ''Tee's Siamese Macaroons & Marshmallows'' we were already quite full, but it looked so beautiful that we couldn't resist to try them out! These were also all hand-made and you could taste it was quality.

This night, I wasn't let down by any of the dishes! Every single dish had it's own unique taste and you could always sense the mix of French and Thai. The restaurant changes menu weekly, but the only thing that remains is the ''Praline & Dark Chocolate''. I think we might be lucky for that.
This intimate venue is like the food it's chef prepares, passionate and with a personal touch. He uses mainly local household ingredients, so he can offer his courses for a lower price. La Table de Tee has great potential and I think in time, it will definately turn into something bigger. But I do hope that with a bigger venue, the personal touch and special feeling that you sense in this place remain as they are now. 


Set-course menu (weekly change of menu)

Chicken Consume & Lemon Grass
Tiger Prawn & Honey
Bream & Peppercorns
Thai Roots & Balsamic Dressing
Pork Loin & Cloves
Cat Fish & Coriander
Quince & Cinnamon
Praline & Dark Chocolate
Tee's Siamese Macaroons & Marshmallows

THB 750

Sample Wine Menu
Terres des Vignes Viognier-sauvignon, Chateau de la Selve - glass: THB 240 bottle: THB 980
Sauvignon blanc ''Estribor'', Valle de Curico chile - bottle: THB 1480

At-bangkok Ratings 
Ambiance:  3
Food:  3.5
Service: 4
Value: 4