Jojo St. Regis New Chef Stefano Merlo

| September 14, 2015


Jojo is the Italian restaurant at the St. Regis Bangkok. Stefano Merlo is the new chef that has been around the Bangkok dining scene for many years. During those years he has won 2 Iron Chef Thailand competitions.


Jojo is an elegant modern Italian restaurant with hints of old world charm. There are many types of seating arrangement; from the entrance, there is the bar with high stools. There are three areas for dining; by the kitchen where wood fire pizza oven is, a bit deeper inside there is the more private dining area and the outdoor terrace.

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Stefano came to greet us at the table to give suggestion from his newly created menu. We already tried his food before from his previous restaurant Enotica which made us really confident of his recommendation.


Amuse bouche, Potato Fondue – potato puree, cheese and fresh truffle on the top with truffle oil.


We did order one item off his menu which was the Al tartufo Pizza (690). It’s top with black truffle sauce, potato, and mozzarella. It is one of the items that still exist since the day Jojo opened. It’s not like any other pizza; the pungent truffle scent was very mouthwatering.

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Hokkido scallops, green apple, zucchini, apple fume (780)


2012 Langhe Rosso DOC Batasiolo (480/per glass)


Wild mushroom casserole, black truffle, leek, slow cooked egg, stracchino cheese, rye bread crouton (670)


Plin ravioli filled with braised quail (560) a simple looking dish contrasting with the taste and texture.


Spaghetti tomato water and stracciatella cheese (580). This is a very surprising dish, the sauce was very clear but it was packed full of tomato flavor. Stefano explained that he extract water from the tomatoes then cooked the spaghetti in the tomato water. The stracciatella cheese gives the dish a nice balance of creaminess and tartness.


This is an off the menu special: Risotto with parmesan cheese – quail gizzard, quail liver terrine and roasted coco bean. The creamy risotto was accompanied with the chewy quail gizzard and the smooth liver taste made it a very complex dish. Adding to the complexity was the roasted coco bean.


Roasted Italian suckling pig, potato horse radish foam, dandelion (1390); different parts of the suckling pig were sous vide and roasted to perfection with a crispy skin. What made it more interesting is each part of the suckling pig had slightly different texture and taste. It was paired with 2013 Valpolicella DOC Ripasso Allegrini Vento (620 per glass)


Jojo premium beef cut, parsnip puree, marinated carrots and red wine sauce (market price); the beef had high fat marble score. It was cooked medium rare and had a nice caramelization to its crust making it very juicy, tender and flavorful.


Tiramisu modern – Tiramisu in three ways, ice cream, pannacotta, and whipped, (300)


Fregolotta con zabaione, Passito wine foamed custard, crunchy corn flour sable, chocolate ice crea, (300)

As expected, the food from Chef Stefano Merlo was spectacular. Using different texture and flavor combination is his specialty. Many of has dished have a surprise element that make the dining experience a memorable one.

For reservations, please call Jojo at The St. Regis Bangkok at +66 2207 7815, e-mail

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About the Author:

Current: Editor of, Managing Director at dp-Studio Co. Ltd. Past: Lecturer, Instructor at School of Architecture King Mongkut University of Technology, Architect at RNL Architect, Architect at Roth Sheppard Architects Education: School of Architecture Chulalongkorn University Bangkok Thailand (B.Arch) School of Architecture University of Arizona USA - School of Architecture University of Colorado, Denver USA (M. Arch)

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