Nestled far from the hustle and bustle of central Bangkok, A Whale Restaurant Bangna is a hidden gem on the serene Buanakarin Road, surrounded by a handful of neighbouring establishments. The restaurant stands out from its neighbours with its larger scale and architectural design, accented by elegant lines of olive trees.
Inside, the restaurant is thoughtfully divided into various zones, each offering a unique experience. The main dining area is captivating, characterised by striking light installations that playfully illuminate the space. With its generous layout, diners can enjoy a sense of openness, while the sleek, minimalistic furniture adds a touch of sophistication and comfort to the overall design.
For those in search of an intimate dining experience, the restaurant boasts a large private room, ideal for accommodating big groups or family gatherings. This versatile space is not only perfect for meals but can also be transformed into a workshop setting, making it suitable for engaging cooking classes.
The bar area enhances the dining atmosphere with its striking design, featuring an open kitchen that serves as a captivating backdrop. The bar is enveloped in rich, deep blue tones, complemented by soft, dim lighting that creates a warm and inviting ambience. In contrast, the kitchen area showcases sleek white tiles that reflect bright industrial lights, adding a modern touch to the overall space. Together, these elements create a dynamic and inviting environment for guests to enjoy.
A Whale Restaurant Bangna is led by Executive Chef and General Manager Chef Nikolaj Lenz. With a rich tapestry of culinary experience spanning decades and numerous countries, Chef Nik brings a unique blend of flavours to the table. Drawing on his Danish heritage, Chef Nik incorporates Danish and Nordic techniques into his dishes, crafting a dining experience that pays homage to his roots.
Supporting him is the dedicated Executive Sous Chef, Mel Rujimora, who serves as Chef Nik's right hand in the bustling kitchen. Together, they share a passion for culinary excellence and sustainability. Their commitment goes beyond simply sourcing high-quality ingredients from local producers and sustainably imported sources; they aim to create a meaningful impact on the environment. Chef Nik envisions growing his own herbs, ensuring freshness and flavour while implementing effective strategies to minimise food waste, reflecting a holistic approach to modern dining that honours both taste and responsibility.
The menu showcases an exquisite selection of fermented ingredients, artfully crafted not only to preserve their freshness but also to elevate the flavour and texture of each dish. The offerings are thoughtfully categorised, starting with the Seafood & Raw Bar section, where each dish is prepared using raw techniques that highlight the ingredients' natural qualities.
One standout creation is the Scallop Ceviche, featuring succulent, freshly fermented scallops sourced from the pristine waters of southern Thailand. This dish is beautifully complemented by vibrant pickled watermelon rind, a luscious mango sauce, and fragrant basil oil, all of which come together to create a refreshing and harmonious tasting experience.
Another remarkable entry is the Hamachi Ceviche, a delightful reinterpretation of traditional Peruvian ceviche that reflects Nordic culinary influences. This vibrant dish consists of dry-aged hamachi, which offers a rich, buttery flavour, paired with zesty fermented aguachiles. It is intricately layered with a deep beetroot consommé, a zesty chilli lime sauce, and the unique accents of pickled Jamaican cherry and chorizo oil, resulting in a bold and complex flavour profile that captivates the palate.
Additionally, diners can enjoy this exceptional ceviche prepared with locally sourced fish for a truly regional twist.
One of the restaurant's standout features is its exquisite bread selection. At the heart of this offering is Chef Nik's Shocopan, a remarkable hybrid creation. This bread masterfully blends the airy, cloud-like qualities of traditional Japanese bread with the artisanal baking techniques of Copenhagen, specifically the iconic wooden block method. The result is a loaf that boasts a luxuriously soft and fluffy interior, enveloped in a delicate, thin crust that adds just the right amount of texture.
In the Snack/Salad/Starter section, patrons are invited to indulge in a delightful dish known as the "Nice" Tuna Salad. This vibrant salad showcases high-quality canned white tuna sourced from a revered heritage brand in Spain that champions traditional fishing methods, ensuring each bite is both sustainable and flavourful. Accompanying the tuna is a refreshing market leaf salad adorned with sweet confit tomatoes that burst with flavour. The salad is perfectly seasoned with a sprinkle of aromatic black olive powder, adding a savoury depth to the dish, while a light drizzle of white anchovy dressing brings a touch of umami richness. Diners have the option to enjoy the dish in two ways. They can either blend the tuna into the salad for a harmonious mix of flavours or elegantly scoop the salad onto their plates and crown it with the luscious tuna, creating a visually stunning presentation.
Roasted Eggplant Salad is a delightful dish showcasing the natural sweetness of tender, perfectly roasted eggplant while offering a varied interplay of textures. The eggplant is enhanced by a rich romesco sauce, which adds a smoky depth, and a luscious hazelnut cream that introduces a creamy, nutty flavour. Accompanying this is fragrant coriander yoghurt that provides a refreshing tang and a sprinkle of dukkah, a spiced nut blend that adds a satisfying crunch.
The Chiang Mai Tomato Salad features a blend of three distinct varieties of tomatoes sourced from the heart of Chiang Mai. Accompanying these juicy tomatoes is creamy stracciatella cheese, which adds a rich and luxurious texture. The salad is drizzled with a unique fermented tomato vinaigrette that enhances the flavours with a tangy twist. Crunchy oat crisps provide a satisfying contrast, while a delicate disk of Parmigiano adds a touch of sophistication, bringing all the elements together for a truly memorable culinary experience.
Grilled Octopus is a delectable dish boasting tender, smoky octopus, perfectly charred to enhance their natural flavours. Accompanying the octopus are golden lamb sweetbread croquettes, crispy on the outside and rich on the inside. A refreshing fennel salad adds a crisp, aromatic contrast, while a vibrant romesco sauce—a blend of roasted red peppers, garlic, and nuts—provides a savoury depth. Drizzled with a bright sherry vinaigrette and finished with fragrant and spicy chorizo oil.
On the Rice & Pasta section of the menu, there are plenty of dishes worth trying. The notable dish, Linguine Beef Cheek, is made with house-made linguine, cooked to al dente and tender, braised wagyu beef cheek that melts in your mouth. It is accompanied by vibrant pickled beetroot, which adds a tangy contrast. The dish is topped with crispy shallots for an enticing crunch. A sprinkle of nutty buckwheat enhances both the texture and flavour of the dish.
The Substantial section of the menu offers a delightful array of main courses, among which is the Grilled Sloane Pork Chop. This dish features a tender and juicy, perfectly grilled pork chop from Sloane, complemented by a velvety butternut squash puree that adds sweetness. The dish is elegantly presented on the plate, with the pork chop and the purée gracefully resting in a rich and flavorful mustard velouté, creating a harmonious blend of savoury and tangy notes that will tantalise taste buds.
In the Grill section, patrons can enjoy A Whale Bangna's Dry-aged Beef, available in both locally sourced and imported options. This succulent meat is rich in flavour and tenderness, making it an excellent choice for steak lovers. To enhance the dining experience, it is recommended to pair the beef with the decadent Toasted Creamy Mashed Potato, which is smoky, buttery, and smooth. Alternatively, the refreshing Pomelo Salad, featuring citrusy sweetness, a hint of spiciness from the tamarind agrodolce, and crunchiness from puffed rice, makes for a great accompaniment. A simple side dish such as Grilled Mushrooms is also a perfect choice for those who opt for something earthy.
Fillet of Frenchie Rainbow Trout is another dish worth trying. The trout is grilled to achieve perfectly crispy skin and tender, flaky meat, allowing its natural flavours to shine. It is beautifully served on a smooth bed of cauliflower cream. To enhance the taste and texture, the trout is drizzled with aromatic herb oil. A sprinkle of brown butter almondine adds a delightful crunch and nutty richness to the dish.
The dessert section offers an enticing array of delectable confections that are sure to delight any sweet tooth. One standout creation is the White Choc Crémeux & Mango, which showcases the luxurious Valrhona Ivoire white chocolate. This rich and creamy chocolate is perfectly complemented by the sweet and tangy local mango relish, adding a burst of tropical flavour. To enhance this delightful blend, a drizzle of aromatic fig leaf oil infuses the dish with a subtle earthiness, while toasted oats provide a satisfying crunch, creating a harmonious balance of textures and tastes.
Bake Dark Choc Mousse a la Marcell, a decadent dessert that showcases a luscious ganache crafted from rich cocoa husk and creamy white chocolate. This delightful mousse is beautifully complemented by a cloud of airy whipped cream, while a drizzle of vibrant beetroot kombucha syrup adds a unique, tangy twist that elevates the entire experience. Perfectly balanced in flavour and texture, this dessert is a truly enchanting treat for chocolate lovers.
Mag-num Ice Cream presents a delightful treat comprising artisanal ice cream on a stick, enveloped in a silky layer of frozen white chocolate cream. This indulgent experience is further enhanced by a rich coating of creamy milk chocolate ganache, followed by a glossy finish of dark chocolate glaze. To add a bit of crunch and a unique flavour, it is generously sprinkled with toasted buckwheat, creating a perfect balance of creamy, sweet, and nutty notes.
The Basque Burnt Cheesecake is a delightful dessert that brings together rich flavours and textures. Its creamy, velvety caramel cream provides a luscious base, perfectly complemented by tangy preserved marian plum jam, which adds a fruity brightness. Zesty lemon curd introduces a refreshing citrus note, while buttery cookies add a delightful crunch, balancing the smoothness of the cheesecake. Each bite offers a harmonious blend of sweet and tangy, making this dessert an unforgettable treat.
Enhancing the dining experience are the exquisite cocktails crafted by Watchara Warodom, known by many as Mazda. One standout creation is the Killer Whale, a captivating blend that combines the aromatic notes of Thai tea gin with the richness of Grand Reserve rum. The drink is further elevated by the addition of strawberry vermouth and a hint of coffee Campari, creating a complex flavour profile. To finish, finely grated pink peppercorns are sprinkled on top, adding a touch of spice and visual appeal that delights the senses.
A Whale Restaurant Bangna offers an extraordinary dining experience, featuring a diverse menu that showcases fresh, flavorful dishes in a vibrant and inviting atmosphere. Guests can indulge in the culinary delights while enjoying the restaurant's unique decor, creating an unforgettable outing.
A Whale Restaurant Bangna
Hours: TUE_SUN, 05:30 - 10:00 Hours
Tel: +6689 5235 3266
Website: https://www.awhalebangna.com/
Facebook: https://www.facebook.com/awhalebangna
Instagram: https://www.instagram.com/awhalebangna/
E-mail: reservation@awhalebangna.com
Location: 668, Buanakarin Rd, Bang Kaeo, Bang Phli District, Samut Prakan 10540
Comments