A well-loved Italian restaurant that simply gets better with age
Enter Jojo restaurant from the light-filled, lofted lobby of The St. Regis Bangkok hotel, and step into the long-standing home of refined Italian cuisine in an elegant yet approachable setting. Since 2011, discerning businesspeople and ladies who lunch have come to Jojo for languorous lunches and indulgent dinners, where the consistently impressive cuisine is a harmonious blend of tradition and innovation.
Eye-catching, sculptural chandeliers hang over the spacious dining room, the well-spaced tables offer privacy for working lunches, and the hushed tones of the upscale patrons add to the intimacy of the meal. A structural glass-walled wine cellar is on display in the centre of the dining room—a trophy case of top Italian and other European vintages. But if you’re here for brunch, don’t forget The St. Regis hotel group is responsible for bringing us the famous ‘Bloody Mary’ cocktail, and it would be a shame to miss their inspired original creation.
Set lunch menus at Jojo offer outstanding value for money, and the antipasti buffet, main course, and dessert (B990), is a filling mix of cold cuts, carpaccio, pâté, slow food selections, and seasonal produce. Feeling indulgent? The restaurant’s cheese trolley (B350 supplement) highlights the best imported hard and soft cheeses, like creamy brie and fragrant blue cheese. For a real treat, selections from the à la carte menu showcase the care and artful precision of the experienced culinary team.
Homemade crusty bread with a warm and soft centre arrives at the table with an egg yolk dip but, no matter how tempting, don’t fill up on the bread. Instead, start with Handmade Cappelli Pasta (B560) filled with a warm beetroot coulis which—when eaten in a single bite as the chef instructs—pops in your mouth like an Italian interpretation of xiao long bao. The tartness of the beetroot is undercut by the sharpness of a warmed gorgonzola cheese sauce, and the Instagram-worthy dish shines in both presentation and taste.
A pair of meat dishes highlight the restaurant’s care in sourcing high-quality ingredients. Opt for the Venison Loin (B1,490) or the Lamb Chops (B1,630), the latter of which arrives at the table atop a plate bursting with colourful root vegetables and a honey and thyme glaze. The lamb chops are baked with lavender and thyme, which is then burnt in a cast iron cocotte and left on the table, so the smell of the smoky and aromatic herbs lingers as you eat. The venison loin is imported from France and is tender and perfectly cooked at medium rare (the chef’s recommendation). Green dollops of herbed and puréed garlic dot the plate to add flavour and presentation, and the top cut of venison is generously coated with sesame seeds. Finish with Homemade Cannoli (B360), with almond ice cream and a drizzle of sauce made from imported Spanish figs.
By Ashley Niedringhaus
GF, The St. Regis Bangkok
159 Ratchadamri Rd.
Tel: 02 207 7815
Open daily: noon-3pm, 6pm-11pm