Mia

• Vegetarian and Vegan Fine Dining with Exciting Upscale Menus: Mia stands out by offering refreshing vegetarian and vegan menus that break the stereotype of typical vegetarian fine dining being limited and overpriced, proving that upscale dining can be exciting and inclusive for all tastes.

• Unique Multi-Layered Dining Experience Including a Chic Bar and Omakase Dessert Pairing: Beyond the main dining, Mia features a classy cocktail bar called Behind The Curtain, offering bespoke cocktails and refined small bites. It also provides an exclusive omakase dessert experience where intricate confections by Chef Michelle Goh are paired with expertly crafted cocktails by Bar Manager Marc Perez Rodriguez, creating a sophisticated and intimate atmosphere.

• Innovative Presentation and Signature Dishes with Unconventional Flavor and Texture Combinations: Mia is known for its inventive touches such as deconstructing dessert ingredients before serving and signature dishes like the ‘cereal bowl’ combining corn ice cream, Milo cream, and crunchy homemade cereal mix. The menu highlights unique flavor and texture combinations like kale taco with Japanese puffed rice, apple, and curry gel, showcasing creativity in both taste and presentation.

The most honored or signature ingredients at Mia, Bangkok and their significance in key dishes are:

• Macadamia nuts and cashews: Used in a dish blending Andaman crab with pineapple juice and sour cream, these nuts add rich texture and nutty flavor, complemented by thinly sliced grapes for freshness.

• Baby chicken: Featured in a signature dish where it is brushed with a traditional white sausage sauce made from pork, Parmesan cheese, and truffle under the skin, highlighting a fusion of European and Asian flavors with accompaniments like grilled corn salsa and plum jam.

• Sourdough brioche: Made with a starter cultivated since the chefs’ first meeting in Singapore, this fluffy bread is paired with shallot butter topped with onion ash, symbolizing a personal and sentimental touch in their menu.

• Chilli oil: A family recipe passed down from the chef’s grandmother, this chili oil is a popular condiment that embodies tradition and adds a distinctive spicy flavor to dishes.

• Artichoke: Central to the vegan tasting menu, featuring four types including roasted Jerusalem artichoke, served with a signature truffle mushroom sauce containing ponzu and rice wine vinegar for balanced umami and acidity.

• Pineapple: Used both in savory dishes (with crab and nuts) and in a refreshing pre-dessert sorbet paired with Thai sweet basil oil and coconut “snow,” showcasing local Thai ingredients in refined presentations.

• Housemade peanut butter and coconut caramel: Key components of the signature dessert "Mia’s Snickers Bar," a vegan, dairy-free reinterpretation of the classic candy bar that is rich and creamy despite being plant-based.

These ingredients reflect Mia’s philosophy of blending European techniques with Asian flavors, using personal stories and family recipes to create unique, memorable dishes.