ALATi Launches New Concept ‘Grill, Fire, Smoke’
Remarkable ingredients, unique ways of grilling and smoking.
Bangkok, 13 November 2025 – ALATi has launched the latest culinary identity ‘Grill, Fire, Smoke’. Light, modern and interprets Executive Chef Phillip Taylor’s experience and passion for culinary. This new dining DNA marks another chapter for diners to experience and impress with all-new food selection, casual ambience and unique visual identity, giving new dining experience for diners to be an exciting one. The new experience is also accompanied by casual and confident hospitality by our team. Available from today onwards.
Inspired by memory, experience and terroir, our Executive Chef Phillip Taylor showcases his vivid culinary journey from big gastronomic hubs including London, Shanghai and Bangkok. Whether nostalgic, geographical, or experimental, each menu brings significant ingredient with his veteran skills, blending ALATi’s new culinary concept of grilling and smoking in every dish.
Spread over 40 options from starters to desserts, the new ‘Grill, Fire, Smoke’ menu offers a new balance of flavours with exceptional presentation, highlighting grilling and smoking techniques. Our Executive Chef Phillip Taylor’s new highlights include smoked chicken liver parfait, snapper ceviche, house cold smoked salmon, smoked angus beef tartare, smoked salmon Tortellini and salmon roe, Thai slipper lobster, roasted baby chicken, dry-aged Angus T-Bone and charcoal-grilled fish fillet. Each dish brings ingredients to life with a masterful hand of Phillip and his team by using different techniques of modern cooking, as well as charcoal grill that used to enhance textural colours and flavours of the dish. Lastly, light up the meal with new dessert selection including chocolate banana, pineapple vanilla and many more.
‘Our all-new menu is inspired by my personal favourite on charcoal grilling, it’s the best way to bring out the best condition and quality of each ingredient out. Guests can also witness what our chef team does in their stations, they can feel the heat and come have a casual conversation with us while waiting for their dish’, said Executive Chef Phillip Taylor.
In the mood of Sunday roast?—ALATi turns into a social hub for Sunday Brunch fans on every first and last Sunday of each month. Meet a new selection of concepts ‘Grill, Fire, Smoke’ inspired brunch with excellent options for buffet line and à la minute style menu. ALATi’s grill fans can choose to enjoy dishes including grilled slipper lobster, seared foie gras, Australian lamb cutlet, Australian Wagyu MBS 5+ and a variety of condiments.
The unlimited selection includes ALATi’s house-smoked salmon trolley, Canadian lobsters, French oysters, snow crab, jumbo prawn, a line-up of organic salads, European cold cuts and artisan cheese, sushi and sashimi, soup, pasta, pizza and many more. Price is at THB 3,200++ per person (children aged 6 to 12 receive a half-price discount and aged below 6 years old dine free) and is available on every first and last Sunday of each month.
For more information or reservations, please call 1897 Lounge at +66 (0) 2 162 9000, email dining.siambangkok@kempinski.com or visit www.kempinski.com/en/siam-hotel/restaurants-bars/alati.
