The Winter Menu Arrives At Alex Dilling At Lord Jim’s
Bangkok, Thailand, December 03, 2025 / TRAVELINDEX / Mandarin Oriental, Bangkok presents the winter menu at Alex Dilling at Lord Jim’s, furthering the restaurant’s evolution under Chef Alex Dilling’s direction. His approach continues to define this new chapter for the iconic dining room. The winter menu represents a considered progression in his cooking, one that is deeply rooted in tradition and attuned to how guests want to dine today.
A new winter menu at Lord Jim’s reflects Chef Alex Dilling’s distinctive interpretation of European gastronomy, where seasonal produce and precise technique guide the dining experience.
At the heart of the winter menu are dishes that honour tradition but with a new perspective. Poule au Pot, a French comfort classic, is prepared with corn-fed chicken thigh slowly braised and enclosed within a ravioli. A timut pepper-infused consommé completes the preparation and echoes the familiar warmth of chicken noodle soup enjoyed across both European and Asian homes. Pâté en Croûte, a highlight of Chef Dilling’s own family Sundays, is crafted with Iberica pork, foie gras, boudin noir and pistachio. The Dover Sole Grenobloise is roasted over open flame and served with an aromatic gewürztraminer and caper sauce.
Game season in Europe inspires the Venison Pithivier which features fallow deer seasoned with juniper and Thai green peppercorn, combined with foie gras, wrapped in Swiss chard and puff pastry, served with a hay-smoked green peppercorn jus.
Ingredient sourcing reflects a commitment to quality and provenance, with produce predominantly from France and select items from Japan, as well as seasonal ingredients from Thailand. This emphasis on origin and craft ensures each dish carries a clear sense of place and season. Highlights include milk-fed lamb from Pays d’Oc, sweetbreads from Limousin, fish from Brittany, shellfish from Hokkaido and local produce from a farm in Kamphaeng Phet province.
Supporting Chef Dilling is Chef George Kay, whose work alongside him in London contributed to earning two Michelin stars for Dilling’s namesake restaurant. He now brings that experience and a distinctive culinary voice to Alex Dilling at Lord Jim’s as Chef de Cuisine.
The winter menu is available now.
Open for dinner daily: 6:30pm – 10:30pm
For reservations or enquiries, please call +66 (0) 2 659 9000 or email mobkk-adlordjims[@]mohg[.]com.
