{"id":7554,"date":"2025-12-03T05:04:31","date_gmt":"2025-12-03T05:04:31","guid":{"rendered":"https:\/\/www.travelindex.org\/media\/global-travel-news\/the-winter-menu-arrives-at-alex-dilling-at-lord-jims\/"},"modified":"2026-01-07T09:41:25","modified_gmt":"2026-01-07T09:41:25","slug":"the-winter-menu-arrives-at-alex-dilling-at-lord-jims","status":"publish","type":"post","link":"https:\/\/www.travelindex.org\/media\/global-travel-news\/the-winter-menu-arrives-at-alex-dilling-at-lord-jims\/","title":{"rendered":"The Winter Menu Arrives At Alex Dilling At Lord Jim\u2019s"},"content":{"rendered":"
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\"The<\/div>\n

\"The<\/a>Bangkok, Thailand, December 03, 2025 \/ TRAVELINDEX \/ Mandarin Oriental, Bangkok<\/strong> presents the winter menu at Alex Dilling at Lord Jim\u2019s<\/strong>, furthering the restaurant\u2019s evolution under Chef Alex Dilling\u2019s 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.<\/p>\n

A new winter menu at Lord Jim\u2019s reflects Chef Alex Dilling\u2019s distinctive interpretation of European gastronomy<\/strong>, where seasonal produce and precise technique guide the dining experience.<\/p>\n

At the heart of the winter menu are dishes that honour tradition but with a new perspective. Poule au Pot<\/strong>, a French comfort classic, is prepared with corn-fed chicken thigh slowly braised and enclosed within a ravioli. A timut pepper-infused consomm\u00e9 completes the preparation and echoes the familiar warmth of chicken noodle soup enjoyed across both European and Asian homes. P\u00e2t\u00e9 en Cro\u00fbte<\/strong>, a highlight of Chef Dilling\u2019s own family Sundays, is crafted with Iberica pork, foie gras, boudin noir and pistachio. The Dover Sole Grenobloise<\/strong> is roasted over open flame and served with an aromatic gew\u00fcrztraminer and caper sauce.<\/p>\n

Game season in Europe inspires the Venison Pithivier<\/strong> 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.<\/p>\n

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\u2019Oc, sweetbreads from Limousin, fish from Brittany, shellfish from Hokkaido and local produce from a farm in Kamphaeng Phet province.<\/p>\n

Supporting Chef Dilling is Chef George Kay, whose work alongside him in London contributed to earning two Michelin stars for Dilling\u2019s namesake restaurant. He now brings that experience and a distinctive culinary voice to Alex Dilling at Lord Jim\u2019s as Chef de Cuisine.<\/p>\n

The winter menu is available now.<\/p>\n

Open for dinner daily:<\/strong> 6:30pm \u2013 10:30pm<\/p>\n

For reservations or enquiries, please call +66 (0) 2 659 9000 or email mobkk-adlordjims[@]mohg[.]com.<\/p>\n

Source<\/a><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Bangkok, Thailand, December 03, 2025 \/ TRAVELINDEX \/ Mandarin Oriental, Bangkok presents the winter menu at Alex Dilling at Lord Jim\u2019s, furthering the restaurant\u2019s evolution under Chef Alex Dilling\u2019s 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 …<\/p>\n","protected":false},"author":2,"featured_media":7656,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[2315,37,14,2316,1966],"class_list":["post-7554","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-global-travel-news","tag-global-travelnews","tag-news","tag-travelindex","tag-travelindex-media-group","tag-untourism"],"_links":{"self":[{"href":"https:\/\/www.travelindex.org\/media\/wp-json\/wp\/v2\/posts\/7554","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.travelindex.org\/media\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.travelindex.org\/media\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.travelindex.org\/media\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.travelindex.org\/media\/wp-json\/wp\/v2\/comments?post=7554"}],"version-history":[{"count":0,"href":"https:\/\/www.travelindex.org\/media\/wp-json\/wp\/v2\/posts\/7554\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.travelindex.org\/media\/wp-json\/wp\/v2\/media\/7656"}],"wp:attachment":[{"href":"https:\/\/www.travelindex.org\/media\/wp-json\/wp\/v2\/media?parent=7554"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.travelindex.org\/media\/wp-json\/wp\/v2\/categories?post=7554"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.travelindex.org\/media\/wp-json\/wp\/v2\/tags?post=7554"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}