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 Sangsingkaew 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.
While STAGE’s approach to cuisine is French, that is, precise cooking and deep respect to ingredients used, Jay is also inspired by techniques and tastes from around the world including incorporating premium Asian produce into the menu. The dishes are aesthetically minimal French – understated yet possessing intricate details that go into each dish. Some of our signature dishes for this season includes: Sea Urchin / Brown Crab / Milk Corn / Vanilla, Carabineros / Hang Rice from “Sakon Nakorn” & Caviar Bun. Meanwhile, pastry chef Ja Limpichart, who studied in Paris and apprenticed at Le Quartier du Pain under Chef Frédéric Lalos (prestigious recipient of Meilleur Ouvrier de France Boulanger), whips up desserts inspired by childhood memory with a playful twist such as Granny Smith / Bee Pollen and dessert trolley.
STAGE offers 3 tasting menus –
4, 6 & “STAGE Experience”10 courses - the latter highlighting luxury ingredients such as caviar, Carabineros and abalone. The evolving menu changes every 2 months 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
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.