Situated at the corner of Thonglor Soi 10, Moodz restaurant and lounge has become a window on the upmarket neighbourhood, an ideal location for sipping mojitos and watching the world go by. Featuring décor akin to a cosy beach club, the restaurant’s futuristic Bensley Design Studio interiors sport splashes of turquoise, warm earth tones, and dabs of gold.
The outlet was conceived by a quartet comprising a business executive, a hospitality expert, a renowned designer, and a chef. It comfortably crosses the casual and fine dining scenes with a vibe that moves from chilled during early evening to swinging on a busy night.
The contemporary European menu at Moodz is influenced mainly by the Mediterranean, particularly the cuisines of France and Italy, but also incorporates Asian ingredients. A full page lists an array of appetisers in three different forms: almost raw, warm, and tossed. For lovers of all things raw, tuna tartare (B300) tingles on the palate thanks to crispy shallots and horseradish dressing. The tuna’s smooth texture is also enhanced by a tart ponzu sauce. A tossed salad (B350) of mozzarella, tomatoes, and avocado offers a clean and refreshing accompaniment. Of the warm appetisers, crab cake with seasonal leaves (B290) comes with Grenobloise vinaigrette, a classic French sauce. Made of browned butter, capers, parsley, and lemon, this concoction is often paired with sole. It couples very well with the meaty crab cake here and is particularly suitable for sharing, as are most of the appetizers at Moodz.
The cross-culture “In Between” offerings on the menu can also be taken as a first course. They include seafood, pasta, and light dishes in the vein of primi piatti in Italian cuisine. In a carbonara dish (B390), sliced strings of squid are used as a surprise ingredient in lieu of pasta. These are tossed with organic egg, cheek bacon, parmesan, and black pepper. Seafood soup (B350) also gets spiced up – think bouillabaisse meeting tom yum. The flavourful tomato and saffron broth is garnished with tasty bottarga croutons. Another perennial favourite, duck confit glazed with balsamic (B350), is accompanied by potato pillows and pecorino fondue. The duck thigh and skin is crisped to perfection, the tender meat falling gently from the bone.
If the first two courses do not sate your appetite, an entrée or main course here certainly will. Spiced snow fish (B690) might be the catch of the night. Its light and subtle taste blends seamlessly with lettuce hearts, eggplant caviar, and a lemoncaper- Chablis emulsion. Alternatively, graze on grilled lamb loin served on the bone with goat cheese, lentils in thyme, and lamb jus (B690). The succulent lamb is complimented by artichokes à la Barigoule, a Provençal dish of artichokes and saffron milkcap mushrooms, which have firm and meaty flesh. Tender braised beef cheek in its own jus and creamy lemon potato (B590) melts in the mouth, a slice of foie gras poêlé adding extra richness to the dish. These bold and robust flavours marry well with a Bogle Merlot 2012 from California (B1890).
Desserts such as the gooey centred chocolate soft cake served with vanilla ice cream (B250); marinated strawberries with Chantilly, raspberry sherbet and meringue (B290); or creamy panna cotta with fresh berries (B250) make for a decadent end to a fine repast.
Moodz
308 Sukhumvit soi 55, Thonglor | 0 2170 8440
facebook.com/moodzthailand | Open daily 5pm-Midnight
