Medici Kitchen and Bar

Descending halfway through the stairs to Medici, I stopped. I looked below me, Medici was so inviting. Its European castle-like elegance was spiced up by an open bar glittered in sapphire blue. Magnificent and elegant, “Medici always brings me to a journey of comfort, entertainment and satisfaction. Tonight, it’s gonna be the same as every other night when I spent my precious dinner time at Medici.”

The decor of Medici was inspired by the European influence during the golden era of King Rama V. It’s an imitation of a huge underground wine cellar. The raw, unpolished oak floor, a series of delicately-crafted archways complemented with opulent chesterfield couches and sofa chairs suggest an ambience of a classic study room in a European castle. I personally love this kind of ambience, Medici seems to take the form of a time capsule, making my time at Medici seems to be slower, much slower.

On the far left was the dynamic open kitchen where the Executive Chef Bart Cywinski was spotted. I noticed his charm when he was focusing on his plating. His concentration injected confidence in me, “my going-to-be-served dinner was going to comfort my exhaustive body and satisfy my need for a good dinner.”

My dinner at Medici

Canape

Three trio bites with different textures and a diverse selection of ingredients from sea to land were served. The seasoning was at a perfectly right amount. I especially like the crispy cracker with cherry tomatoes. The cracker was not an ordinary kind of crispy. It was light, thin and very freshly crispy. The crab cake topped with caviar was my second bite. Soft and juicy with crab meat, this bite was a perfect contrast on the palate. My last bite was the tartare. It was flavoursome and rich enough to prepare my appetite for the upcoming course.

Cappuccino pumpkin soup

After the canape, the pumpkin soup was served hot in a coffee cup. The pumpkin puree was rich in natural taste of pumpkin. With a mild aroma of truffle, this soup is simply so irresistible.

Local mud crab and tomato cannelloni

After the enticing freshness of the land, Chef Bart brought me to the flavour of the sea. The delicately-made cannelloni was soft and fully stuffed with fresh mud crab meat. Brilliantly topped with some mildly salty caviar, this bite was a complete enjoyment of freshness.

Aero Foie Gras

This is my favourite dish. It was served in a way to deceive my perception. Doesn’t it look like a piece of Tiramisu? As it looked so much like a piece of dessert, I couldn’t have expected that it’s a savoury dish. However, after a spoonful of it, I was amazed. It was a piece of foie gras in a completely unfamiliar and unconventional texture. It was very light and fluffy with zero fatty or oily mouthfeel. I was impressed.

Pumpkin and ricotta ravioli

From the beginning of 2019 until now (March 2019), these ravioli have been the best I have eaten. The ravioli were perfectly kneaded to evenly thin while fully stuffed with aromatic fillings. The ravioli had no trace of starchy texture, every bite was al dente with flavoursome fillings. Honestly, I could eat dozens of these!

Line caught cobia

We, Chinese, love fish. The way we cook fish is all about how to bring out its original taste and freshness. We would never want to overcook the fish. Chef Bart used cobia for this dish. Taking advantage of its broad-flaked texture, firm white flesh and not-fishy-flavour, Chef Bart carefully cooked the cobia at the right temperature for the right time, the fish itself tasted fresh with pleasing moist still inside. The flavour of the fish stood out and I was delighted to be able to enjoy the original flavour of this piece of harvest from the sea.

Grilled wagyu tenderloin

Meat lovers, you will definitely love this luring monster. Tender and juicy, the wagyu steak was perfectly grilled to leave an enticing smell of char. With slices of truffle on top, this wagyu tenderloin was just unforgettable. It’s definitely the reason I should return to Medici for.

Roasted Hokkaido scallops

Not a meat person? No worries! Chef Bart swiftly changed the wagyu steak to another irresistible plate of roasted Hokkaido scallops. See those slices of truffle on top? Before you savour a bite of scallop, eat it with slices of truffle. First smell it, the aroma will arouse your craving appetite.

Limoncello

Ice is bland, but it was turned into a refreshing transition dessert after Chef Bart poured some limoncello over it! The brilliant part of it was found at the bottom of the frozen lemon, there was lemon flavoured gelato. Contrasting textures always have fun on my palate!

Cornetto on the floor

The dessert came exactly as its name suggested. A cornetto filled with chocolate was the temptation while Medici’s famous chocolate brownie was also luring. I had the cornetto first then the sweeter brownie. Don’t forget the strawberry sauce, it was there to create the pleasing chemistry of sweet and sour on the palate.

Entertainment

Not sure if you have already known, Medici is the very first restaurant in Bangkok that brings in live opera to entertain their guests. A pop-opera band in Thailand, FIVERA, performs every Tuesday to Saturday from 2030 to 2200 hours, bringing classical music and international pop songs to compliment the dining ambience. I personally like the band a lot, and it is also the reason why I like to dine at Medici even I eat alone.