AVANT

The Singaporean chef is renowned for his culinary approach that combines traditional and modern techniques with meticulous attention to detail. His introduction to each course reveals his enduring passion for his craft. Seated at the L-shaped counter, diners can soak up the dynamic energy of the kitchen. The city view adds another dimension to this memorable culinary experience.

A 10-seat tasting counter on the 30th floor with city views

• Intimate fine dining space perched high above Bangkok on the Kimpton Maa-Lai Bangkok’s 30th floor.
• Tasting menu-only format that centers the guest experience.
• Notable for sunset seating with dramatic views of the city skyline.

A remarkable comeback story shaping its philosophy

• Chef Haikal Johari returned to Bangkok to open Avant after a life-changing motorcycle accident left him paralyzed from the neck down.
• The kitchen operates with a brigade led by the chef, emphasizing precision, traditional methods, and seasonality over flashy techniques.
• His personal journey is integral to Avant’s hospitality-forward approach and narrative.

An independent, hospitality-forward concept blending French with Asian sensibilities

• AVANT operates independently from the hotel, differentiating the dining concept from typical hotel restaurants.
• The menu blends refined contemporary French cuisine with Japanese, Thai, and Singaporean influences, anchored by provenance and seasonal ingredients from a network of farmers and suppliers.

Signature Ingredients

• Japanese seafood (from Japan): The backbone of AVANT’s cuisine, with 90% of the seafood sourced from Japan, underscoring a commitment to provenance, freshness, and seasonality that defines the tasting menu.
• Amaebi (spot prawns): A prominent seafood component featured in prelude bites and courses, exemplifying the delicate, pristine flavors of Japanese seafood that drive the menu’s rhythm.
• Uni (sea urchin): Used alongside other seafood elements (e.g., with amaebi and caviar) to bring a creamy, briny depth that is a signature counterpoint in AVANT’s seafood-forward tasting experiences.
• Samegarei (rough-scaled flounder): A standout fish dish noted for its crisp skin and refined preparation, illustrating the kitchen’s seafood-forward elegance.
• Tarama crab: Part of a unique preparation wrapped with other components, highlighting how AVANT layers roe-forward seafood ingredients into Asian-European fusion plates.
• Blue swimmer crab: Local crab used in presentations such as crab wrapped in Japanese glutinous rice with basil puree, showcasing balance between Japanese technique and local flavors.
• Singaporean caviar: A luxurious roe topping that accentuates delicate seafood dishes, reinforcing AVANT’s fusion of European techniques with Asian ingredients.
• 36-month Comté ice cream: An unusual, signature dairy element that places age-worthy cheese into a frozen format, paired with components like tofu on an olive-oil base to create a provocative contrast of textures and flavors.
• Tofu: Used in tandem with premium components (e.g., Comté ice cream and caviar) to provide a silky counterpoint and a bridge between French technique and Asian sensibilities.
• Lumina lamb (New Zealand): A highlighted non-seafood course that demonstrates the restaurant’s broader culinary scope and forward-looking style within the tasting menu.
• Satsuma imo (sweet potato): A dessert-forward ingredient that showcases AVANT’s refined dessert language, delivering a playful yet sophisticated finish to the meal.