Married to a voracious eater, our meals out, be it lunch or dinner, usually involve finding restaurants that serve hearty, filling dishes. He’s always been skeptical of tasting menus, thinking they prioritize presentation over satisfaction. So the idea of enjoying a tasting menu together was always just that—an idea.

But one thing my husband and I definitely share is how we eat when we travel—we love discovering places through food. So when we found ourselves in Bangkok last month, I managed to secure a table for two at Villa Frantzén.

Opened in 2022 by the Swedish Frantzén Group under Chef Björn Frantzén, it offers Nordic culinary traditions infused with local influences. With three consecutive years in the Michelin Guide, plus features in 50 Best Discovery, La Liste 2024, and Thailand’s Favourite Restaurants 2025, it was easy to convince my husband to say yes to this dinner appointment

Arriving at 7 p.m., the place had a different vibe from the daytime photos I’d seen online. Stepping into its outdoor spare, it was hard to believe we were still in the middle of Bangkok. The lush greenery, soft amber lighting—warm and gentle like the Northern Lights, along with the calming sound of water trickling nearby set the mood for what was in store. It invited us to slow down and pay attention to the small details that turn a meal into something truly memorable.

Stepping into the restaurant made me feel like I was entering a modern Nordic-Asian home with its Scandinavian-designed furniture, soft and plush textures in light hues, and pottery displays. The open kitchen was a sight to see, with the culinary crew working its magic with finesse.

By the time we got to our table in the glasshouse, I noticed my husband had already begun to relax. With its floor-to-ceiling windows, the soothing view of the garden, and warm lighting that softly echoed the Nordic glow, our table for two felt like a cozy cocoon despite the nearby occupied seats. We took our time soaking in the atmosphere, appreciating how every piece of furniture, lighting, and cutlery had been thoughtfully handpicked to create an ambiance of comfort and elegance.

While we enjoyed the welcome drinks and snacks such as kavring, which is a white beer and dark rye bread that’s served with salty butter and rapeseed oil, the staff handed us the menu to review. One thing we appreciated was having two options for each course, so we had one of each. This way, we could share and try everything. For drinks, my husband went with the non-alcoholic pairing, while I opted for the wine pairing.

For the first course, I had the Veal Carpaccio, which came buried under a rich, layered bed of yuzu kosho aioli and bacon dashi, finished with a generous grating of Parmigiano Reggiano. Every scoop was a party in my mouth—bold, savory, and full of umami. My husband chose the Rainbow Trout, lightly dipped in a miso and mustard emulsion, topped with ikura, dill, and fennel. The flavors made it feel like more than just a slice of fish—it was a cold dish that he actually enjoyed.

Our server shared details behind the ingredients and what to look out for in each bite. I was especially excited about the asparagus and broccoli dish—topped with pistachios, arugula, and a truffle vinaigrette, it was light but full of flavor. The kind of plate you linger over. My husband had the Lobster Chawanmushi, a guest favorite. With saffron beurre blanc, grilled baby corn, and a hint of mala oil, each spoonful was rich, silky, and finished with a subtle kick.

I had the Beef Consommé and Foie Gras Wontons. With scallions, enoki, thyme, and ginger oil, these Chinese raviolis, when eaten with a spoonful of the broth, melted in the mouth and filled it with warmth and umami. My husband had a more western dish, Pan-seared Scallop and Lardo, that had Vin Jaune sabayon, lemon thyme, and roasted chicken dashi.

Next were two dishes we haven’t tried before. First was the Baked Turbot with Grilled Heart of Palm, served with tomato, kombu butter, and a hint of galangal oil. The smokiness of the heart of palm smokiness worked well with the rich, buttery fish. Then came the Butter-poached Monkfish with Grilled Peas that was accompanied with white asparagus, pine shoot, and a touch of mint that gave it a fresh lift.

One of the most memorable dishes was the Grilled Dry-Aged Duck brought out by Executive Head Chef Nilas Corneliussen himself. Each slice was tender and flavorful, with the crispiest skin that my husband and I had to set aside and savor each crunchy bite. It sat on a bed of cabbage purée, citrusy makwaen oil, and rich truffle that brought everything together. The Braised Pork Cheek was just as scrumptious—melt-in-your-mouth softness that’s paired with artichoke purée, hazelnut vinaigrette, and glazed beetroot. Both dishes offered a quiet sense of comfort—the kind that feels thoughtful, well-executed, and lingers in your memory long after the meal is over.

My wine pairing featured bottles chosen to reflect the Nordic-Asian fusion, with mineral whites and gently oaked reds that elevated every bite. My husband’s non-alcoholic pairing was just as interesting, with drinks like kombu-infused tea and citrus-fermented blend that genuinely impressed him.

Last but definitely not least—and just as we realized we were already full—dessert arrived. The Smoked Ice Cream with cacao nibs and clove fudge was bold and beautifully balanced sweetness. The Strawberry Sorbet, smooth and refreshing, came with a drizzle of 12-year Balsamic di Modena and charming heart-shaped waffles on the side. To cap it off, a Fika selection of petite sweets served as our introduction to Scandinavian treats.

So did this change my husband’s perception of tasting menus? Absolutely. He’s already asking where we’re going next. Villa Frantzén opened his eyes to how thoughtful, layered, and satisfying a tasting menu can be.