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    Restaurant STAGE [TEST]

    Restaurant STAGE - Bangkok
    Restaurant STAGE - Bangkok Appetizer Dishes from Restaurant STAGE at 359/2-3 Soi Ekkamai, Sukhumvit 63 Klongton Nua, Wattana Bangkok Appetizer Dishes from Restaurant STAGE at 359/2-3 Soi Ekkamai, Sukhumvit 63 Klongton Nua, Wattana Bangkok Signature Cocktail from Restaurant STAGE at 359/2-3 Soi Ekkamai, Sukhumvit 63 Klongton Nua, Wattana Bangkok Dessert from Restaurant STAGE at 359/2-3 Soi Ekkamai, Sukhumvit 63 Klongton Nua, Wattana Bangkok Appetizer Dishes from Restaurant STAGE at 359/2-3 Soi Ekkamai, Sukhumvit 63 Klongton Nua, Wattana Bangkok Appetizer Dishes from Restaurant STAGE at 359/2-3 Soi Ekkamai, Sukhumvit 63 Klongton Nua, Wattana Bangkok Appetizer Dishes from Restaurant STAGE at 359/2-3 Soi Ekkamai, Sukhumvit 63 Klongton Nua, Wattana Bangkok Desert Dishes from Restaurant STAGE at 359/2-3 Soi Ekkamai, Sukhumvit 63 Klongton Nua, Wattana Bangkok
    • Dishes
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    • Menus

      Tasting menu

      Beverage Menu

      Wine Menu

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      Menu Highlights

      Sea Urchin Brown Crab, Milk Corn Vanilla, Carabineros, Hang Rice from “Sakon Nakorn”, Caviar Bun & Granny Smith Bee Pollen

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    • About

      Location

      Ekkamai

      359/2-3 Soi Ekkamai, Sukhumvit 63
      Klongton Nua, Wattana
      Bangkok
      Thailand

      View Map

      Cuisine

      French, Modern European, International, Mediterranean

      Good For

      Casual Dining, Fine Dining, Quiet Dinner, Romantic Dates

      Contact

      Phone Number: 123456789

      Opening Hours

      Mon-Sun: 5.30 - 8.30pm 

      About

      STAGE is a casual fine dining restaurant led by chef Jay Sangsingkaew and her highly talented league of ex-L’Atelier de Joel Robuchon staff. Chef Jay trained at the original L’Atelier de Joel Robuchon in Paris before returning home to open the restaurant's Bangkok outlet. Following the restaurant's closure, she regrouped with some of her ex-colleagues to start STAGE.

      It's no surprise then, that STAGE's approach to cuisine is predominantly French. Alongside precise cooking methods and deep respect for the ingredients used, she also incorporates elements of flavours from around the world. The menu changes every two months to showcase the best produce each season has to offer.

      Desserts are well taken care of too, led by 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).

      Choose from a four, six, or ten-course tasting menu and pair your meal with French wine from their extensive list. (November 2019)
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