ALATi at Siam Kempinski Bangkok: Fire, Flavour and the Art of Sunday Brunch

Word: Pasuta Phongam Photos: Pasuta Phongam

On the first and last Sunday of each month, ALATi at Siam Kempinski Hotel Bangkok shifts into a slower, more considered rhythm. The space fills with the glow of open fire, the scent of smoke and the low hum of a long, lingering brunch—one that favours both craft and conviviality.

As its core is a clear culinary direction: Grill | Fire | Smoke. Under the guidance of Executive Chef Phillip Taylor, the menu explores the depth and nuance of flame-led cooking, where technique is understated and ingredients are allowed to speak with clarity. The result is a menu that feels confident rather than showy, built on balance, precision and quiet indulgence.

The grill forms the centrepiece. Dishes arrive à la minute, carrying the immediacy of heat and smoke.

Thai river prawns, lightly charred, retain their natural sweetness, lifted by Café de Paris butter and a sharp Thai seafood dressing.

Seared foie gras is handled with restraint—golden on the outside, yielding within—paired with guava and vanilla for a subtle interplay of richness and acidity.

The meat selection leans into clean, defined flavours. Australian lamb cutlets are tender and aromatic, accompanied by rosemary potatoes, asparagus, mint and jus that add depth without overwhelming.

Wagyu MBS 5+ is treated with similar clarity, its marbling balanced by potato gratin, grain mustard and pickled shiitake—each element placed with intention.

A quieter standout is the miso and nori-marinated black cod. The fish is soft, almost delicate, layered with umami and offset by sweetcorn grits and a dashi beurre blanc that brings a subtle, savoury roundness.

Elsewhere, the brunch unfolds in a series of curated stations. The chilled seafood display is deliberately abundant—snow crab, French oysters, Canadian lobster, river prawns—presented on ice with a considered range of accompaniments, from champagne mignonette to yuzu and ponzu. It is less about spectacle, more about quality and restraint.

The sushi and sashimi selection is concise but precise, favouring freshness over variety.

The same approach extends to the cold cuts, where premium Italian charcuterie—prosciutto di Parma, coppa, finocchiona—is sliced to order, preserving texture and aroma.

Italian influences run quietly through the menu.

Orecchiette vongole offers a clean expression of garlic, white wine and parsley, while aglio e olio and arrabbiata keep to their essentials.

The pizzas follow suit, from a classic margherita to a richer quattro formaggi and a truffle-led bianca, each executed with a lightness that avoids excess.

Alati Siam Kempinski

Desserts are kept simple and immediate. Roasted pineapple, served warm against cold vanilla ice cream, captures the contrast of fire and freshness in a single dish, while a selection of sorbets offers a lighter close.

With nearly two decades of international experience, Chef Taylor’s approach at ALATi is defined by clarity rather than complexity. The restaurant itself reflects this sensibility—refined yet relaxed, equally suited to a long lunch or an unhurried weekend gathering.

Here, brunch is less about abundance and more about atmosphere—an interplay of fire, flavour and time, set within one of Bangkok’s more quietly confident dining rooms. Alati Sunday Brunch Hours: 12.00 — 16.00

Date: Held on the first and last Sunday of each month

Rate: THB 3,200++ per person and THB 1,600++ for children aged 6–12 Children under six dine with our compliments

Rate are subject to a 10% service charge and applicable government taxes. Reserve: +66 (0)2 162 9000 Location: Siam Kempinski Hotel Bangkok, 991/9 Rama I Road, Bangkok, 10330