22/06/2026
Many guests first notice the flowers and herbs because they are beautiful, but at Signature Bangkok, what matters is what they bring to the flavour of the dish.
Chef Thierry uses botanicals with the same seriousness as any other ingredient. They can bring acidity, bitterness, freshness or perfume, helping to create a style of cuisine that feels lighter, more layered and deeply connected to the season.
This is floral gastronomy, where beauty is only the beginning of the experience.