Coda Bangkok, a fine dining restaurant serving fusion Thai cuisine

Coda Bangkok, a fine dining restaurant specializing in fusion Thai cuisine, is renowned for its bold, flavorful flavors and creative presentation. Chef Tap Supasit, from Iron Chef Thailand, is renowned for his creative presentation. 👨🍳

This was our second time dining at this restaurant, and we were just as impressed as the first. While the dishes may seem complex, the flavors are perfectly balanced and delicious. The staff provided excellent service and provided interesting explanations of the menu and the origins of the ingredients. Although the prices are quite high, they are a bit pricey. But the quality and experience are well worth it.

Snack
🦀 Tom Kha (Blue Crab | Coconut | Lemongrass): Tom Kha with Blue Crab Meat
🥭 Green Mango (Sallot | Shrimp): Sweet Fish Sauce with Mango
🐟 Salted Fish (Caviar | Lime): Salted fish topped with caviar

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Appetizer
🦞 Pad Thai (Lobster | Potato Noodle | Chive): Pad Thai with a touch of gravy, served with lobster and chewy potato noodles
🐷 Iberico (Galangai | Roasted Garlic) Pork Bone Soup: A rich and refreshing soup. The outside of the dough is soft and bouncy, while the inside is filled with native Spanish black pork. The meat is tender, juicy, and rich in fat, perfectly seasoned.
🍞 Crispy bread with corn filling, a dish inspired by Yaowarat bread. (Chef's Complimentary)
🌶️ Somtum (Amaebi | Papaya | Carrot): A unique som tam dish with a sorbet-like dressing and sweet amaebi shrimp, with a sweet, tender, and bouncy texture. Served with bite-sized omakase-style grilled chicken and sticky rice.

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Main
🐠 Abura Bouzu (Coconut Shoot | Onion): Grilled cod with a sauce reminiscent of lotus stem curry.
🦆Duck (Beetroot | Toasted Rice): A dry-aged duck salad with perfectly cooked meat that springs to the mouth and crispy skin. Served with sai ua (Northern Thai sausage), khao jee (Grilled rice), and a beetroot sauce. (This dish can be upgraded to wagyu for an additional 550 baht.)

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Desserts & After Course
💛 Fruits (Mango): Sweet and juicy mango sticky rice.
💚 Pandan (Coconut Milk | Sticky Rice): A dish similar to lod chong in coconut milk. and Pandan Mousse-Filled Thong Yip Rolls

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After Course
🦆Khao Tom Ped: Chef Tap's style boiled rice, using the same ingredients as the main course, cut into small cubes, served with a sweet and savory broth. The origin of this dish came from the chef and his wife feeling unsatisfied after dining at fine restaurants, always stopping for a roadside meal before heading home. This led to the creation of this dish, with a key selling point: unlimited refills at no charge (complimentary from the chef).
🍍Longan Sticky Rice and Pineapple-Stuffed Canned Cakes (complimentary from the chef).

💵: For two people, the all-inclusive price is approximately 4,000 baht per person (with a 1,500 baht deposit).
🕒: Mon-Thurs bookings are only available in the evenings, while Fri-Sun bookings are available during both lunch and dinner.
🚗: Parking is available at Sindhorn Building. Stamp cards available.
📍: 130, 132 Witthayu Road, Lumpini Subdistrict, Pathumwan District, Bangkok 10330
☎️: Book a table: Line: @codabangkok (with the @) / Tel: 083-959-6296
🚨: The restaurant has two floors, but I personally find the first floor more open and bright, while the second floor is a bit darker, but offers a bit more privacy.

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