Riedel Restaurant Bangkok’s new menu is built in trios: every dish paired to a wine, and to the single Riedel glass shape engineered to carry it. You don’t need to know wine to notice the...

Banfi’s La Pettegola Vermentino 2024 comes off the Tuscan coast: fresh, saline-edged, built on acidity rather than weight. Set it against soft potato gnocchi in truffle cream, finished with Ibérico...

Smoked Canadian Lobster Tail: rice-straw smoke held in the shell, sweet peas, and a rich lobster sauce poured over the plate in front of you. Steam first. Then the smoke reaches you.

Hokkaido scallops, taken to a gold edge, finished with a curl of Ibérico bellota and a saffron foam the colour of late light. Beside them, a white Burgundy, Domaine Hubert Bouzereau-Gruère et Filles,...