PEPE Bangkok

Fresh premium oysters served raw. Briny, sweet, and plump texture. Best enjoyed with a squeeze of lemon or simple mignonette.

Grilled chicken skewers topped with a vibrant green salsa and crispy fried shallots. Savory with a fresh herbaceous kick. Served as a set of three.

A fusion twist on the Indian street snack, featuring crispy hollow shells filled with rich cheese cream, savory prosciutto ham, and parmesan. Crunchy on the outside, creamy and salty on the inside.

Rich duck liver paired with sweet and tart plum wine jelly and prune, served on pastry. A luxurious bite balancing savory fat with fruity acidity.

Crispy baguette slices topped with whipped shrimp roe (ebiko) and salmon, balanced by pickled cucumber. Creamy, savory, and crunchy.

Deep-fried squid rings served with a herb-infused mayonnaise. Crispy batter with tender seafood inside. Squeeze lemon over it for freshness.

Raw slices of three different fish served with a creamy buttermilk dressing and savory ginger soy sauce. Topped with seaweed. Fresh, delicate, and umami-rich.

A classic pairing of sweet melon and salty cured ham (prosciutto), elevated with savory brown cheese. A balance of sweet, salty, and creamy flavors.

Fresh salad featuring creamy burrata cheese and tomatoes, accented with corn, almonds, and basil. Refreshing and rich. Option to upgrade to truffle-infused cheese available.

Raw chopped Wagyu beef seasoned with bold Northern Thai spices (larb style). Served with crispy garlic and rice crackers for texture. Spicy, savory, and aromatic.

Fresh asparagus paired with crab meat, served with a parsley cream sauce and salmon roe (ikura). Light, sweet seafood flavors with a creamy finish.

Shellfish cooked in a flavorful white wine sauce infused with burnt chili. Spicy and savory. Served with sourdough bread to dip in the sauce.

An assortment of cheeses and cured meats, accompanied by olives and nuts. Perfect for sharing and pairing with wine.

House-made Italian flatbread topped with creamy stracciatella cheese and pickled mushrooms. Finished with chive oil. Soft, airy, and savory.

Soft egg noodles/dumplings served in a rich creamy mushroom sauce. Topped with parmesan cheese and walnuts for crunch. Comforting and earthy.

Juicy pan-seared chicken served with a savory black pepper sauce and a side of corn salsa. A balanced main dish with mild spice.

Premium Iberico pork neck grilled to perfection. Served with a rich bacon and onion sauce, vegetables, and a touch of blueberry for contrast. Tender and flavorful.

A seafood curry featuring dry-aged fish, large tiger prawns, and firefly squid (hotaru ika). Served with fried bread for dipping. Rich, aromatic, and spicy.

Duck that has been dry-aged for 7 days to concentrate flavor, then roasted. Served with steamed buns (bao), hoisin sauce infused with guava, and five-spice sauce. Crispy skin and tender meat.

Australian Wagyu rump cap steak (picanha). Served with smooth potato puree flavored with black garlic and a zesty chimichurri sauce. Rich beef flavor with distinct fat cover.

Highly marbled Australian Wagyu Ribeye (Score 8-9). Exceptionally tender and buttery. Grilled to your preference.

Whole Dover Sole fish served with a rich butter sauce infused with bonito (fish) stock, capers, and herbs. A classic, elegant fish dish with delicate texture.

Snow fish fillet baked and served with a herb cream sauce, sweet caramelized cabbage, and clams. A rich and buttery white fish dish.

Lamb rack grilled over high-quality Binchotan charcoal. Served with pickled radish and a Thai curry sauce. Smoky, tender, and aromatic.

Duck dry-aged for 14 days for intense flavor, then roasted. Accompanied by bao buns and savory dipping sauces. A more premium version of the roast duck with deeper flavor.

Tender cut of Wagyu beef tenderloin served with mushrooms and sweet caramelized onions. Finished with a rich beef jus. Very soft and lean.

Extremely high-grade Wagyu Ribeye (BMS 10-12), offering the highest level of marbling. Melts in the mouth with intense richness. Served with condiments.

Fried potatoes served with a unique black garlic dressing and tangy balsamic mayonnaise. A savory side dish.

A fresh salad with Asian-style flavors, featuring tomatoes, grilled corn, and nuts with a Japanese dressing. Light and crunchy.

Rice cooked in a clay pot with mushrooms and savory sauce. Topped with crispy Jerusalem artichoke and a raw egg yolk to mix in. Savory with a crispy rice bottom.

Sweet roasted pumpkin enhanced with butter caramel and crème fraîche. Topped with pistachios for crunch. A rich, sweet-savory vegetable side.

Classic mashed potatoes whipped until smooth with plenty of butter and cream. Comforting and soft.

Airy and rich chocolate mousse served with fresh whipped cream and blueberries. A decadent way to end the meal.

Classic apple pie served warm with crunchy pecan praline and a scoop of vanilla ice cream. Sweet, spiced, and comforting.

Silky Italian cream pudding made with buttermilk. Served with blueberry compote and pistachios. Finished with lemon oil for fragrance.

Basque-style burnt cheesecake with a dark caramelized top and creamy center. Served with Maldon salt cream to balance the sweetness.

A scoop of premium ice cream. Choose from classic or fruit flavors.