November Pick: J’aime by Michelin Starred Chef Jean-Michel Lorain, U Sathorn Hotel, Bangkok

Perch within the luxury hotel premise of U Sathorn Bangkok is the much talked about J’aime with definitive creations and recipes of Michelin Starred Chef Jean-Michel Lorain harmonizing well with the innovation and skillful expertise of Executive Chef Amerigo Sesti.

Main Dining Area

The atmosphere of the restaurant is sophisticated with elegant interiors and art deco furnishings as evident with the gorgeous piano hanging from the ceiling upside down as the dining hall’s centerpiece. Besides the a la carte menu, there are also options of five, seven or nine course sets, catering to the different needs and wants of diners. Together with the well-trained staff with their excellent hospitality, J’aime assures all guests a lovely fine-dining experience no matter the occasion.


Be welcomed by Michel Lorain’s Signature Quail and Foie Gras Tourte, served with soft quail jelly and vegetable salad. Layers of rich and buttery foie gras sandwiched within the slightly salty quail balances this dish amazingly.

Michel Lorain’s Signature Quail and Foie Gras Tourte

Try the Razor Clams with Savoy Cabbage and Sea Urchin Cream; clams, pickles, beetroots, mushrooms and seaweed, all dressed in the clam’s shell and cooked in their natural juices, garnish with seasonal vegetables, oyster leaf and crumbles to finish. The recommended eating method is to take a spoon and go through all the components at one go, giving your taste buds a delightful layering experience. On top of that, the seaweed and sea urchin (Uni) sauce adds a power-packed umami flavour to the overall taste.

Razor Clams with Savoy Cabbage and Sea Urchin Cream

Popular dish to order is Warm Special Gillardeau Oysters served with rye porridge, lettuce puree and crepes. The velvety porridge together with fresh, plump and juicy oysters gives much indulgent textures to this dish. Red pepper, coriander and broccoli toppings further enhances the overall flavours. Paired well with the exquisite Alain Chabanon Trelans 2011, aged for 12 months and bottled for 2 months, truly a match made in heaven. Gillardeau oysters are grown for 4 years in a natural environment and go through several rounds of cleaning to ensure healthy growth and lesser possibility of contamination, hence the extraordinary freshness and sublime clean taste of the ocean.

Warm Special Gillardeau Oysters

Special mention to the stellar Pan-seared Kamui Beef Fillet served with porcini, walnut puree and olive-scented wholegrain mustard. Beautifully presented with beetroot and radish on a base of silky smooth artichoke cream, the beef is perfectly pan seared with slight crisp on the outside and wonderful tenderness on the inside, savour the melt in the mouth sensation with every bite. Pair this dish flawlessly with the full bodied Les Hauts De Lynch-Moussas with it’s lovely long finish. The top-notch quality Kamui beef is from UK Angus cows raised in Japan using Japanese methods and techniques including massaging the cows, letting them listen to music and quenching their thirst with beer.

Pan-seared Kamui Beef Fillet

Lastly, get rosy with J’aime’s classic Rose Ice Cream in Crystalised Rose Petals. The sugar coated rose petals brings a romantic touch to round off your splendid meal. If you have a sweet tooth, this is definitely your kind of dessert.

Mille-feuille “napoleon”, Passion fruit soufflé, Rose ice cream in crystalized rose petals

105, 105/1 Soi Ngam Duphli Thung Maha Mek Sub-district Sathorn District, Bangkok 10120, Thailand
PHONE: +66 (0)2 119 4899


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