A Winter Table by the River at Alex Dilling at Lord Jim’s

Chef Alex Dilling’s new seasonal menu brings quiet depth, classical craft, and cold weather comfort to one of Bangkok’s most storied dining rooms

As the cooler months settle over Bangkok, the new winter menu at Alex Dilling at Lord Jim’s arrives with a sense of calm confidence. Guided by seasonality rather than spectacle, the menu reflects Chef Alex Dilling’s refined approach to European cooking, where technique serves memory, and familiar dishes are gently reworked with precision and restraint. This is winter dining defined not by heaviness, but by warmth, clarity, and balance.

Highlights draw from both French tradition and the rhythms of the colder European months. Poule au Pot is reimagined with corn fed chicken thigh slow cooked and tucked into delicate ravioli, finished with a timut pepper consommé that evokes the comfort of a deeply familiar soup. A classic Pâté en Croûte, inspired by Chef Dilling’s own family table, layers Iberico pork, foie gras, boudin noir, and pistachio with meticulous structure. Dover sole is roasted over open flame and paired with a fragrant sauce of gewürztraminer and capers, while the seasonal Venison Pithivier brings together fallow deer, juniper, Thai green peppercorn, foie gras, and hay smoked jus, wrapped in Swiss chard and golden puff pastry.

Ingredient sourcing plays a central role in shaping the menu’s character. Produce arrives primarily from France, complemented by select seafood from Japan and seasonal ingredients from Thailand, including local vegetables from Kamphaeng Phet. The result is a menu that feels rooted yet outward looking, with each dish clearly tied to origin, craft, and time of year. Wines by the glass are curated to encourage exploration, while cocktails developed with the hotel’s Bamboo Bar add another layer to the experience.

Chef George Kay (left) and Chef Alex Dilling

The restaurant itself marks a new chapter for one of Bangkok’s most iconic dining rooms. Set within Mandarin Oriental, Bangkok, Lord Jim’s has been a fixture on the Chao Phraya River since 1976. Under Chef Dilling’s leadership, the space has evolved into a more relaxed but no less exacting expression of fine dining, blending open fire cooking, classical French foundations, and a convivial atmosphere designed for today’s diners. Supported by Chef George Kay as chef de cuisine, the restaurant balances heritage with a modern sense of ease, allowing the food to speak with quiet authority rather than formality.

Lord Jim's is open daily for dinner from 6:30pm - 10:30pm.

For reservations or enquiries, call +66 (0) 2 659 9000 or email mobkk-adlordjims@mohg.com.

For more information, visit mandarinoriental.com/bangkok.

[PHOTO: Courtesy of Mandarin Oriental, Bangkok]

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