Jay Sangsingkaew


Located in the quaint alley of the bustling Ekamai Road,

STAGE (pronounced 'Sa-Targe' meaning 'apprentice' in French)

is a casual fine dining new French & global-inspired restaurant of 

Chef Jay Sangsingkeaw and her talented brigage of ex-L'Atelier de Joel Robuchon.  

Jay is a connoisseur at heart, having travelled the world in search of good food and drinks.  She is also French gatronomy-trained throughout her culinary years, culminating in her role as one of the opening team of the highly-acclaimed L'Atelier de Joel Robuchon, Bangkok (and the only Thai to have been trained at its original 2 Michelin stars outpost in Paris).  This was where she has worked alongside fellow passionate kitchen team members.  Since then, they have gone their separate ways, but always have the idea of a possible dream reunion.  

STAGE is a 'stage' for such a comeback.  Pleased to meet you. 



Revisiting our root in French cuisine, ‘Stage Menu 4.0’ is the personal interpretation of our favourite classic French delicacies with a contemporary twist & playful combination.  The new menu sees Chef Jay continuing her philosophy of paying deep respect to ingredients through the use of exquisite produce like wild-caught Dover sole, Brittany langoustine and Normandy oysters.  These carefully sourced produce are then translated to intricate dishes like Japanese Beef Tartare / Cranberries / Mango & Yuzu Gel / Kristal Caviar / Yolk Sphere / Pickled Shimeji; Our version of Duck Confit / Caremelised Onions / Mashed Potato / Crispy Duck Skin; and Brittany Langoustine / Barley, Chorizo / Chestnuts / Blood Orange Emulsion / Langoustine Bisque.  

Pastry-chef Ja Limpichart is again in her element with the new ‘Dessert Trolley’, this time offering a fresh take to some of the best-loved French desserts such as classic Sweet potato Mont Blanc, Olive Macaron and Tarte Tatin.


STAGE offers 3 reopening tasting menus. The evolving menu changes  according to ingredients availability and the team’s current inspirations.


Our drinks are no afterthought either and are exquisitely designed to accompany your dining journey.  Restaurant manager and sommelier Louis Pronritt (previously sommelier at L’Atelier de Joel Robuchon and recently head wine sommelier at Bangkok Marriot Marquis Queen’s Park) curates a wine list of both natural and hard-to-find 

Old World vintages, mostly of French leaning.  Additionally, we also offer cocktail & whiskey served tableside to start and to end

your meal. 

After your dinner, do not forget to ask our staff for the 'Secret Room' for more of your drinking pleasure.  

Corkage charge policy is 1,000 THB / bottle, for wine only.

©2020 by Stage

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