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To dine at De Dos is to enjoy a gastronomic journey through France with detours to Spain, Italy and even Thailand. Expect superlative and inventive haute cuisine in welcoming surroundings. Its popularity has prompted the opening of a second De Dos in nearby Surin..
Rating : 14/20
Charming owner Pablo Blattmann, who trained under master chef Paul Bocuse, offers a unique range of personally crafted dishes with imaginative combinations of flavours, textures and ingredients. Begin with amuse bouche of ginger and carrot puree, then proceed to the recommended entree of ravioli with rich porcini sauce and truffle oil. Creamy and utterly distinctive. Caesar salad comes with classic ingredients enclosed in a romaine lettuce roll. Other starters include tartare duo, Spanish-style gambas al ajillo and Japanese sashimi. The main course of tenderloin steak, served with tagtiatelle and an opulent porcini-cognac sauce, is luscious and tender. So too is the ground-breaking De Dos tuna, cashew nut robe with tabbouleh and wasabi-creme fraiche. Desserts include creme brule with foie gras. Pablo’s motto? Dine different.
Rating : 36/40
Carefully chosen wine list, ranging from reasonably priced to Grand Cru Lynch Bages. Some available by the glass. House Valpolicella Classico is superb. Inventive cocktails.
Rating : 16/20
Rating : 17/20