Renowned for its authentic Italian flavors with an innovative twist, Jojo at The St. Regis Bangkok has attained a reputation for being an Italian restaurant par excellence—in terms of opulent creations, refined ambience, and courteous services—with the new Italian ‘Tricolore’ team which comprises Head Chef Stefano Merlo, Sous Chef Michele Bravo, and Restaurant Manager Alice Crocco.
Elegant Chic Décor
Located on the ground floor of the hotel, Jojo ushers in a chic yet elegant look for Italian dining. The tables are scattered across the dining area, with an open kitchen where the large wood fired pizza oven sits and the wine cellars showcasing a huge selection of imported bottled wines. The high-ceilinged space is exquisitely decorated with photographs of Italy, abstract sculptures, and warm lighting, creating a contemporary, classy initial impression. There is also an alfresco lounge with low coffee tables and comfortable sofas.
Tradition with Innovation
A lavish dinner at Jojo kicks off with an amuse-bouche of delectable layers of green pea puree, diced carrots, and mango foam, served in a miniature glass jar as a warm-up act.
Elevating Italian cuisine to a new level of finesse, the Polipo con Patate e Olive is a sensational starter of crispy octopus’ tentacles with taleggio cheese foam, crispy potato, potato puree, and boiled potato filled with parsley, basil, and olive oil. It pairs perfectly with the Bisque de Astice e Gamberi, made with lobster and prawn meat sitting on the zucchini confit, which—upon serving—filled with rich and smooth broth of prawn heads, carrot, onion, leek, and olive oil.
Polipo con Patate e OliveBisque de Astice e Gamberi
The Cappelli alla Passata, Guazzeto di Pesce Picante, which arrives next, offers an awesome combination of flavors with an Italian homemade pasta filled with tomato coulis, accompanied by two types of sauce which includes the succulently spicy seafood sauce and the buttery burrata cream.
Cappelli alla Passata, Guazzeto di Pesce Picante
Chef Stefano and Chef Michele also have a lot to offer meat lovers, including the Guancia di Vitello, consisting of luscious pieces of braised veal cheek in red wine, served with a smooth celeriac puree, kale, and red wine reduction and the traditional Italian sucking pig, Maialino da Latte, which features a very crisp skin and very tender meat while retaining its natural juices and flavors. It is served with the chestnut puree and drizzled with coffee power.
Guancia di VitelloMaialino da Latte
There is also the Filetto di Cervo, in which the slightly pan-fried venison tenderloin is elaborated by the creamy salsify puree and crispy salsify with a fruity note from pomegranate jus.
Filetto di Cervo
Casa del Dolce
Adding a twist to a classic dessert, the Ravioli al Crème Brulee comes with satisfying pasta pillows stuffed with sweet, mellow custard and topped with a crunch layer of caramelized sugar. It is served with blood orange sauce for a refreshing taste and aroma. Finally, the traditional Cannoli alla Siciliana piques the palate with its crispy pastry dough filled with sweet ricotta cheese, served alongside a scoop of almond ice cream and orange juice—a perfect ending to this marvelous dinner.
Ravioli al Crème BruleeCannoli alla Siciliana
Conveniently located next to the Ratchadamri BTS station, Jojo at The St. Regis Bangkok offers discerning diners a discretely flamboyant Italian experience, with the menu that combines tradition with innovation, together with the new force of Chef Stefano Merlo, Chef Michele Bravo, and Alice Crocco.
Prodigious Gastronomy of Italy
The St.Regis Bangkok
Lunch : 12:00 – 15:00 hrs.
Dinner : 18:00 – 23:00 hrs.
Direct contact call 02 207 7777