Fuji Japanese Restaurant, Suvarnabhumi Airport

For a spot of plane-watching with a few of plates of sushi, head to Fuji before flying out of Bangkok's Suvarnabhumi Airport.

This post first appeared on eatdrinkkl.com

Hiso Thai Edible Insect Snacks

As insects march toward their inevitable destiny as food of the future, Thailand's Hiso Snacks brand rallies its invertebrate troops with crisply munch-worthy silkworms and crickets - both feature earthy-gritty flavours and textures, but we prefer the plumper silkworms to the scrawnier crickets, a size difference that's similar to peanuts versus sesame seeds.

This post first appeared on eatdrinkkl.com

Villa Be Your Guest @ Bangkok

Elizabeth Taylor portraits are everywhere in this Bangkok bungalow restaurant, which features a vivid color scheme that Andy Warhol would have appreciated.

Villa Be Your Guest focuses on private functions, though walk-in customers are also welcome if there isn't an event going on (call first to check).

The food is French-Thai fusion (!); start with a black truffle scrambled egg canape, which sounds European but is laced with gentle Thai herbs for a refreshing feel.

Here's where the cross-continental inventiveness becomes obvious: laab moo (spicy pork) tart & vol au vent topped with crab & curry.

Sweet & savory: shrimp, mango & mozzarella cheese salad with olive oil & dill dressing.

Green curry spaghetti, ideal for carbohydrate-craving vegetarians.

Foil-baked snow fish with lemon & coriander seafood sauce. Slightly too spicy for our liking.

Roasted duck breast with green peppers & cinnamon. Pretty yummy.

Lemongrass creme brulee with macaron. Who knew that French & Thai culinary influences could work so well together? Maybe it's a testament to the kitchen's skill.

Villa Be Your Guest,

24, Sukhumvit Road Soi 23, Bangkok, Thailand. Very near BTS Thong Lo.

Khrua Nai Baan @ Bangkok

A Bangkok seafood outlet with cooking that hovers between Thai and Chinese.

Start with delicate dumplings, packed with plump prawns and crunchy leaves.

Then move on to a lobster fruit salad, nicely presented with the shell.

Steamed crabs. Big ones, with plenty of sweetly moist flesh.

Salt-baked grouper. Expertly executed, though fish tends to be overshadowed by crustaceans.

Gosh, we ate too much. Can't recall what this was. Chicken with cashews? Maybe.

Lovely aromatic beef salad, to remind us where we were.

River prawns, or something like that. Would be perfect for sang har meen.

Errrm, another fruit salad, maybe with breaded shrimp.

Fried rice, bristling with squid and more to boost its flavor quotient.

Pad Thai! Slightly less greasy and guilt-inducing than what a street vendor might sell.

Mango with sticky rice. Could there be a better end to a meal in this city?

Fresh coconut juice (hurray!) and red wine (double hurray!).

Khrua Nai Baan,

Bangkok, Thailand.

Unkai @ Bangkok Crowne Plaza

The Crowne Plaza has a reasonably tempting tagline for its Japanese restaurant: Discover why Unkai is always the popular choice for Bangkok residents seeking authentic Japanese recipes.

This journey of discovery begins with sesame-studded broccoli, one of my favorite veggies.

Hot broth, brimming with lotus root, asparagus, mushrooms, carrots & fishcakes.

A savory, protein-packed selection of cooked egg, meat & seafood.

Raw's more welcome: the ubiquitous salmon & tuna sashimi, fresh as can be expected.

Unkai is a porky restaurant, so we leaped at the chance to have crisply breaded pork loin.

Chawanmushi, alongside a simple lettuce-&-tomato salad in sesame dressing.

Rice with pickled veggies. All in all, everything tastes true to the art of Japanese cooking, with well-composed ingredients.

Miso soup before we say sayonara (or should we bid sawatdee?).

Might prefer ice cream to fruits, but fine, this is healthier.

Unkai,

Crowne Plaza Bangkok, Lumpini Park, Thailand.

D'Sens @ Dusit Thani Bangkok

Reputedly one of Thailand's top French establishments, with a lovely view of Bangkok from the 22nd floor of the Dusit Thani hotel.

D'Sens was first launched in collaboration with France's Pourcel twin brothers, who claim the distinction of being the youngest chefs to receive three Michelin stars for their restaurant, Les Jardin Des Sens, in Montpellier.

D'Sens has a terrific current chef in Christian Ham, who toiled previously in Paris' Taillevent & Hong Kong's L'Atelier de Joel Robuchon.

Expect lip-smacking Gallic delights; pan-fried free-range pigeon with foie gras, legs ballottines, yellow chanterelle pickles & muscat reduction (about RM180) made us moan to the maitre d' that we can't find anything this amazing at KL's French eateries.

The finest frog legs (RM50) _ meaty & jaw-droppingly juicy, served as a fricassee with sun-dried tomatoes, southern French ratatouille & pesto sauce.

Devilish decadence: Whole-glazed quail (RM160), staggeringly stuffed with duck liver & served with potato mousseline, richly remarkable.

Complimentary cauliflower soup to put smiles on our faces.

Rewind: the amuse bouche of truffled artichoke mousse.

D'Sens petit fours: macarons & more. Not as memorable as the main courses, but the main dessert menu includes pleasures like chestnut confit & green apple mille-feuille with calvados & cinnamon ice cream.

Wish we had more stomach space to try other dishes at D'Sens, especially the duck liver ravioli with Madeira wine, braised Swiss chard & white truffle foam.

Dusit Thani's cocktails are irresistibly creative. This spicy Thai one, "Siam Sunray" was created by mixologist Khun Surawsak Puntalsong, comprising Smirnoff vodka, Malibu, coconut syrup, Thai lime leaves, galingal, red chilli & soda.

Butterscotch Martini (vodka, gold butterscotch schnapps, white creme de cacao).

Have a nightcap at the bar table, an aquarium-like structure filled with fish.

Reservations are likely not needed, since there were only about five occupied tables on a weeknight. A shame, since service is spectacularly polished here.

D'Sens,

Dusit Thani Hotel, Bangkok, Thailand.