Cuisine: International / French
Price: THB700 per person without alcohol (what we paid for)
Visited: 11 May 2014
Food: 5/10
Atmosphere: 5/10
Value for money: 4/10
Services: 4/10
Scale: [ 1=poor ----- 5=average/standard ----- 10=outstanding/exceptional ]
The Garment Restaurant was launched not so long ago, just towards the end of the first quarter of 2014. This is a tiny place (only just a small block of building) located within the Raffles @ Nara in Soi Naradhiwas Rajanagarindra 24 (also called Soi Sathu Pradit 19). At the moment, Raffles @ Nara is a fairly new community with only just 4-5 shops opened. The head chef and the owner of The Garment is Chef Eiam who equipped culinary skill from Le Cordon Bleu Sydney before joining Le Normandie at Mandarin Oriental Bangkok. Chef Eiam seems to be a friendly guy with an open mind for comments of his dishes. I would say that this restaurant might not just yet live up with standard of other fine dining cuisine but there are plenty of rooms to be improved and Chef Eiam looks like to be doing so. Some of the dishes we had was decent, some looked interest but some needs to be improved. The service is another thing The Garment needs to give a serious attention. Staffs were not so professional both knowledge and practice.
Style of food here is kind of modern international / French. We gave The Garment a visit during a lunch time. For lunch, they also serve set menu, apart from a la carte, in which 2 choices and 3 choices at the price of THB490 and THB590 respectively can be chosen from. We did go for the 3 courses lunch just to give it a try. Before our courses had started, fish broth was served to boost our appetite but this was not so impressive.
For appetisers, we had variation of seasonal vegetable, cocoa hazelnut and vanilla crumble with parsley coulis (5/10) and blow torched tuna with green organic vegetable, sherry vinaigrette (3/10). The seasonal vegetable was decorated beautifully. It was light and fresh. However, I felt that the parsley coulis was a little too much such that it overpowered the other scents. For tuna salad, this was not really impressive. It was just a plain tuna salad with nothing spectacular. I would say that this could be found anywhere. The portion was also a little too tiny from my view.
For main course, the first one was butter poached sea bass, lime curd, almonds with spice and parmesan foam (6/10). This was pretty good. Poached sea bass was rightly cooked giving soft and tender texture. The overall flavour was balance with parmesan foam as the third dimension. Accompanied vegetables were fresh and lovely arranged. The other one was The Garment spaghetti carbonara with 36 hours sous vide pork belly (4/10). I wouldn't say that the dish was not delicious. It was a good idea to have sous vide pork belly, which was super tender and juicy, to go along with crispy bacon. However, this dish lacked of the magic ingredient of carbonara. If there was more parmesan, this would be a really nice pasta from my view.
For dessert, we had carrot cake, black raisin coulis and apricot carrot infused sorbet (6/10) and yoghurt yuzu infused cream tube, matcha fluid gel, mandarin ice-cream (6/10). Both were delicious. The carrot cake had soft texture with strong flavour. The cake went nicely with raisin coulis and apricot carrot sorbet. On the other hand, mandarin ice-cream was as well smooth and paired well with yoghurt yuzu cream tube. Only the matcha gel that I could not really get the present of it. It seemed to be overwhelmed by other aromatic scents. The negative point of these desserts for us was the size. The portion was really tiny. We wish they would make adjustment on this.
Overall, The Garment was not so impressive nor the must go one. But I think Chef Eiam can improve this place a lot with his positive attitude. On the pricing wise, the lunch set was not that expensive but not valuable too. We may give it a few months before our next return to see if there is any improvement.
Scale: [ 1=poor ----- 5=average/standard ----- 10=outstanding/exceptional ]
The Garment Restaurant was launched not so long ago, just towards the end of the first quarter of 2014. This is a tiny place (only just a small block of building) located within the Raffles @ Nara in Soi Naradhiwas Rajanagarindra 24 (also called Soi Sathu Pradit 19). At the moment, Raffles @ Nara is a fairly new community with only just 4-5 shops opened. The head chef and the owner of The Garment is Chef Eiam who equipped culinary skill from Le Cordon Bleu Sydney before joining Le Normandie at Mandarin Oriental Bangkok. Chef Eiam seems to be a friendly guy with an open mind for comments of his dishes. I would say that this restaurant might not just yet live up with standard of other fine dining cuisine but there are plenty of rooms to be improved and Chef Eiam looks like to be doing so. Some of the dishes we had was decent, some looked interest but some needs to be improved. The service is another thing The Garment needs to give a serious attention. Staffs were not so professional both knowledge and practice.
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| The Garment Restaurant |
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| a one block restaurant |
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| promotion at the time |
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| rather simple decor |
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| Chef Eiam, the head chef |
Style of food here is kind of modern international / French. We gave The Garment a visit during a lunch time. For lunch, they also serve set menu, apart from a la carte, in which 2 choices and 3 choices at the price of THB490 and THB590 respectively can be chosen from. We did go for the 3 courses lunch just to give it a try. Before our courses had started, fish broth was served to boost our appetite but this was not so impressive.
For appetisers, we had variation of seasonal vegetable, cocoa hazelnut and vanilla crumble with parsley coulis (5/10) and blow torched tuna with green organic vegetable, sherry vinaigrette (3/10). The seasonal vegetable was decorated beautifully. It was light and fresh. However, I felt that the parsley coulis was a little too much such that it overpowered the other scents. For tuna salad, this was not really impressive. It was just a plain tuna salad with nothing spectacular. I would say that this could be found anywhere. The portion was also a little too tiny from my view.
 |
| welcoming fish broth |
 |
| variation of seasonal vegetable, cocoa hazelnut and vanilla crumble with parsley coulis |
 |
| blow torched tuna with green organic vegetable, sherry vinaigrette |
For main course, the first one was butter poached sea bass, lime curd, almonds with spice and parmesan foam (6/10). This was pretty good. Poached sea bass was rightly cooked giving soft and tender texture. The overall flavour was balance with parmesan foam as the third dimension. Accompanied vegetables were fresh and lovely arranged. The other one was The Garment spaghetti carbonara with 36 hours sous vide pork belly (4/10). I wouldn't say that the dish was not delicious. It was a good idea to have sous vide pork belly, which was super tender and juicy, to go along with crispy bacon. However, this dish lacked of the magic ingredient of carbonara. If there was more parmesan, this would be a really nice pasta from my view.
For dessert, we had carrot cake, black raisin coulis and apricot carrot infused sorbet (6/10) and yoghurt yuzu infused cream tube, matcha fluid gel, mandarin ice-cream (6/10). Both were delicious. The carrot cake had soft texture with strong flavour. The cake went nicely with raisin coulis and apricot carrot sorbet. On the other hand, mandarin ice-cream was as well smooth and paired well with yoghurt yuzu cream tube. Only the matcha gel that I could not really get the present of it. It seemed to be overwhelmed by other aromatic scents. The negative point of these desserts for us was the size. The portion was really tiny. We wish they would make adjustment on this.
Overall, The Garment was not so impressive nor the must go one. But I think Chef Eiam can improve this place a lot with his positive attitude. On the pricing wise, the lunch set was not that expensive but not valuable too. We may give it a few months before our next return to see if there is any improvement.
 |
| butter poached sea bass, lime curd, almonds with spice and parmesan foam |
 |
| The Garment spaghetti carbonara with 36 hours sous vide pork belly |
 |
| carrot cake, black raisin coulis and apricot carrot infused sorbet |
 |
| yoghurt yuzu infused cream tube, matcha fluid gel, mandarin ice-cream |
The Garment Restaurant @ Naradhiwas Rajanagarindra 24, Bangkok - เดอะ การ์เมนท์ เรสตัวรองท์ @ ซอยนราธิวาสราชนครินทร์ 24 กรุงเทพ
311/1 Soi Naradhiwas Rajanagarindra 24 (Sathu Pradit 19)
Chong Nonsri, Yannawa
Bangkok 10120
311/1 Soi Naradhiwas Rajanagarindra 24 (Sathu Pradit 19)
Chong Nonsri, Yannawa
Bangkok 10120
Thailand
Open Hours: Tue-Sun 10:00am - 02:30pm for lunch and 06:30pm - 10:30pm for dinner
Tel: +66 (0) 2674 2128
Web: http://www.thegarmentrestaurant.com/
FB: https://www.facebook.com/pages/The-Garment-Restaurant/585541234855001
Web: http://www.thegarmentrestaurant.com/
FB: https://www.facebook.com/pages/The-Garment-Restaurant/585541234855001
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