Not sure what to make of the visit – good food, but a somewhat non-satisfactory service experience: Restaurant etcha (30. June 2026)

When you book at the Etcha, you better make sure you want to go and won’t have to cancel. Their policy is rather strict with you pre-paying 3’750 THB per person and the clear statement that the amount is not refundable – under no circumstances. I find that quite a strong stance, but, of course, they can do that. That evening, the place was fully booked, so, it seems like their booking policy does not affect them being fully booked.

Once you’re seated, you’re automatically receiving the tasting menu you have selected during the booking process. Tonight, it was the “tasting menu 180°” (4’750 THB), which was placed …

… in a paper, which you could close with a small thing, which I assume was the chef’s fingerprint. A nice touch, but it would have needed explanation.

The evening started with “small delicacies” in the form of “daikon, carrot, radish, chives”, a “corn tartlet with parsley oil”, “beef tartare with fried garlic” and “mead”. And while the corn tartlet and the beef tartare were both exquisite, I found the radish and the drink relatively dull.

Then it was time for the “saba, watermelon, tomato”, which was a combination of flavors and textures, which actually worked great. So, a good start into the menu.

Then, it was time for the “Thai rock lobster, jellyfish, lardo” and I must admit that the lardo wrap around the rock lobster was mouth-watering! It added a bit of crispiness to the dish and the lardo gave it more flavor.

The “lemon confit, kaffir lime” dish was actually rather light, but created a good counterbalance to the salty previous dish.

Given the chef is Italian, of course, there had to be a pasta dish and it was a “pappardelle”, which came with herbs, and I found the combination of flavors rather appealing.

Then it was time for the “brioche, grass-fed mesa butter with olive oil, balsamic vinegar and homemade breadsticks”. Frankly, the brioche was delicious and so were the absolutely thin grissini. Now, what I didn’t understand was that, firstly, they asked if we wanted bread but way into the menu. Secondly, it took them a while to serve the bread, and then basically as soon as the bread had been served, the next dish came. To be fair, this was in line with the rest of the evening where the pace at which dishes were served was more a race than a nice step-by-step experience which would give you time to savor and enjoy the dishes. This is not to say I wasn’t enjoying them, but frankly, the speed was just way too high.

Moving away from starter like dishes, it was time for the “grey pomfret, fig, sudachi”, which was served as a nigiri and it was a superbly tasty one.

The “cured grey pomfret with lardo”, which was part of the dish, was – again – tasty.

Then it was time for something I found interesting and figured out later, was ethically sourced, the “charcoal stingray, roasted black leek, citrus”. At first, I was a bit reluctant to eat stingray, but then I thought, given it ‘s part of the menu, and the place has a Michelin star, I don’t think they are serving problematic food. Hence, I tried it and I must admit that it does have a distinct, but also very interesting and enjoyable texture, so, if you have the chance to try ethically sourced stingray, give it a try.

Then, the next step was a tour through their kitchen (details below) where they would serve you a palate cleanser in the form of a “lemongrass coconut foam”, which was truly light and also enjoyable.

Once back at the table, you’re offered your first dessert in the form of a “ma-pam, mangosteen, rose”, which was an interesting flavor combination, although, personally, the rose ice cream had a way too dominanting flavor profile and was overpowering kind of everything else.

While tomato is indeed a fruit, I was more than surprised to see it in a dessert, but turns out the tomato in the “tomato, caramel, raspberry” actually works a charm! The sweetness of the raspberry and the tomato combine well, and make this a truly interestnig dish.

To round things up, you’re offered a few mignardises in the form of chocolates, and they were all good and enjoyable. So, a good ending to a good menu.

So, let me talk a little about what wasn’t all too perfect yet. But first, the entrance looks really promising – doesn’t it?

Before we go to the kitchen tour, a few words about the service. The staff is friendly, no question, and they are trying their very best to make your experience an amazing one. That being said, I had the impression that they were trying too hard in terms of speed of the dishes being served but also in terms of being totally submissive, which also led to them explaining the menu in a super low voice, which made it incredibly hard to understand what you’re being served / eating.

Once you’re let into the kitchen – which I find a grand gesture – you’re guided through a corridor which leads you out on the other end of the kitchen and back into the dining room. And it starts with a map of Thailand where all the ingredients used are being noted and localized.

There is also the Chef’s kitchen wall with inspiring quotes …

… ideas for the next dishes …

… and more ideas …

… plus his apron with the first Michelin star.

Then, of course, you also get to watch the kitchen prepare your food …

… as well as the chef being in action, who even shakes your hand when you enter.

Then you walk through the pantry where you can see all the different alcohols and sauces …

… their plates …

… as well as their boxed ingredients and kitchen machines. All in all, I foudn that quite refreshing as it gives you a better idea of what the chefs are really dealing with.

Last but not least, you have a lovely view into the skyscrapers of Bangkok – if you can, book a table by the window, so, you have a better view!

All in all, the etcha is something you can try. The place offers good dishes for fair and gives you an interesting and unique insight into the real work of a chef. Just make sure to book your table in advance!

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Contact Details:

Restaurant Etcha

7th Floor

Chatrium Grand Bangkok

728 Phetchaburi Rd

Khwaeng Thanon Phetchaburi, Khet Ratchathewi

10400 Bangkok (TH)

Tel.: +66 2 126 79 99

E-Mail: etcha.cgb@chatrium.com

Homepage: https://etchabkk.com

About the Author: Sven

I started the blog in October 2009, while living in Milan which I definitely consider to be one of the food capitals of the world. I was in touch with food since my early childhood (as my father is a former chef). Whenever I can, I travel the world to discover new places, to meet people but mostly to try local dishes and to find hidden gems! If you know a place worth going, please drop a line to: info@thediningexperience.org. Currently, I am a member of the following food-related associations: Chevalier @Chaîne des Rôtisseurs Zurich-Ville; Membre Gourmet Dégustateur @Ordre Mondial des Gourmets Dégustateurs [OMGD]; Gesellschafter @Goldener Fisch and Member @Slowfood Convivium Zurich City.