Restaurant LØYROM
Our last day in Bangkok ended with what might just be my favourite meal of the trip – at LOYROM. The space itself already felt special. A high-ceilinged dining room with full-height windows letting in natural light, giving the place a grand yet calming air. The interior mixes Nordic minimalism with warm Thai touches, and I loved how the open kitchen gave us a glimpse of the team at work.
We started with two delicate snacks – kingfish with tomato jelly in a crisp tartlet, and shrimp with milk skin, lobster chili mayo, and shrimp head paste. Both were tiny bites, but packed with flavour and artistry. Then came the first appetiser: a homemade cheese sphere resting in tomato dashi. It was light yet complex, the kind of dish that makes you pause. The second appetiser, a Nordic seafood soup, felt like comfort in a bowl – creamy, briny, and beautifully layered.
For the mains, the aged duck with shiso peanut and kombucha sauce was outstanding, rich but balanced. The Tajima Wagyu A8 was indulgent, especially crowned with truffle shavings, while the Aurora trout paired with smoked whey blue cheese and parsnip was inventive and refreshing. Each dish carried a sense of precision but still felt soulful.
Desserts closed the experience on a high. The raspberry with smoked hay ice cream and chocolate sable was both playful and elegant, while the chef’s signature truffle cheesecake with raspberry was a bold, unforgettable finish. Even the bread, duck fat sourdough brioche, was memorable, served with three types of koji butter, each with its own personality.
LOYROM calls their cuisine a New Nordic Philosophy – Journey of Taste, and honestly, it lived up to its name. It was one of those meals that combined creativity, technique, and storytelling in a way that felt complete. A perfect note to end the trip.
Restaurant LØYROM
1 2 ซ. อรรถกระวี 1 Khlong Tan, Khlong Toei, Bangkok 10110, Thailand
