From 2–5 July and 9–12 July 2025, Chef Josh Raine brings his acclaimed pop-up to Siam Kempinski Bangkok for just eight nights: an invitation to experience his personal culinary journey across Britain, France, Japan, and Australia. 

Expect a menu that weaves together tea-cured halibut, wagyu chuck flap with seaweed potatoes, and a playful eucalyptus dessert. His is an example of borderless cuisine done right: tender, thoughtful, and full of umami from across the world.

“This menu is the story of my culinary journey. I’m originally from the UK, but I’ve worked in France and Japan before moving to Australia,” Raine explains, now co-founder and executive chef of 40 Res as well as Canvas in Australia. 

The opening bites were a bevy of marine-inspired crunchies: a choux cream with savory nori crème fraîche and caviar, a langoustine cracker, and a Patagonian toothfish finger sandwich, reminiscent of the classic UK fried fish sandwich.

The five-course tasting menu began with a delightfully light tea-cured halibut, shaped into a rose with apple and just a hint of wasabi. The tea lent the spring fish a delicate freshness.

Next came cod with zucchini, served with a creamy, lemon myrtle-infused braisage. The cod was firm yet bouncy, paired with a warm sourdough focaccia and sesame butter, a subtle nod to Asian flavors.

The third course was foie gras, nestled on a bed of mushrooms and enriched with a deep mushroom dashi, a perfect marriage of French and Japanese influences.

The highlight was the Wagyu chuck flap, showcasing tender marbling, served with potato boulangerie layered with seaweed, and pickled shiitake on top: rich and satisfying.

Dessert was an ode to Raine’s time in Australia: a playful eucalyptus dessert built around wattleseed ice cream, white chocolate, and a macadamia-studded mooncake with crunchy eucalyptus crackers.

Petit fours included chocolate-mint “After 8” discs, a sudachi posset (a bright Japanese citrus pudding), and umeboshi bears, meant to be rolled in salt for contrast.

The wine pairing featured mostly Australian and New Zealand labels, with the standout being the 2018 Stonefish Reserve Shiraz from Barossa Valley — its crisp, dry character complementing the richness of the beef.

Josh Raine’s Bangkok pop-up is a deeply personal tasting menu that draws from his time in Britain, France, Japan, and Australia, brought together with finesse and a touch of cheek. Each dish was deliberate yet full of character, with the kind of clever flavor combinations that linger in memory.

The pop-up runs on 2–5 July and 9–12 July 2025, at Siam Kempinski Hotel Bangkok, with a five-course menu priced at THB 4,500++ per person, and wine pairing at THB 3,500++.

Siam Kempinski
991, 9 Rama I Rd, Pathum Wan, Bangkok 10330

Tel: +66 (0)2 162 9000

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