Avant Restaurant

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A Michelin-Starred French-Japanese Experience

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Avant is a one-Michelin-star restaurant at Kimpton Maalai Bangkok, on the 30th floor in the Ploenchit district. Singaporean Chef Haikal Johari serves a contemporary French-Japanese tasting menu at a counter with only 10 seats around the open kitchen. There are no dining tables. You watch everything being prepared right in front of you. We went there on a Saturday evening, and from the first bite to the last, every single dish was a fantastic discovery.

The Chef Behind Avant

Haikal Johari is Singaporean. He trained at some of the best kitchens in the world, including L’Atelier de Joël Robuchon in Tokyo and the 3-Michelin-starred Amador in Germany. He first came to Bangkok in 2006 and spent 13 years here, building a reputation at Ember and the Water Library restaurants.

He first came to Bangkok in 2006 and spent 13 years here, building a serious reputation at Ember and the Water Library restaurants. He also ran the Michelin-starred Alma by Juan Amador in Singapore before returning to Bangkok in late 2023. Avant earned its Michelin star within eight months of opening.

The Menu

The menu changes with the seasons. Ours was called “L’hiver 2026” and had 11 courses. It started with a prelude, then moved through 36 Months Comté, nishin, hagatsuo, a David Hervé oyster, Jerusalem artichoke, samegarei, Anjou pigeon, and finished with Kentaro mikan, ichigo, and mignardise.

About 90% of the seafood comes from Japan. You can taste that Japanese precision in every plate. But the French foundation is solid too. The Anjou pigeon was cooked pink with a deep red jus, roasted spring onions, and a sausage made from the leg meat. The samegarei came on a bed of risotto with a light herb broth. Simple-looking plates, but incredibly complex in flavour.

What surprised us most was the amount of umami in every course. Nothing was one-dimensional. The textures changed within each bite, layers opening up as you ate.

The Experience

The kitchen team was surprisingly large for such a small restaurant. They worked quietly and precisely, almost like a choreography. Each plate was brought to the counter and described by one of the chefs. The front of house team was equally impressive, friendly but never intrusive.

Reservations are essential. The restaurant is always full. Book well in advance, especially for Friday and Saturday.

More Photos of Avant

Avant Restaurant at Kimpton Maalai in Bangkok