Bangkok, Thailand, December 3, 2025 / TRAVELINDEX / The Mandarin Oriental, Bangkok presents Alex Dilling's Winter Menu at Lord Jim's, continuing the restaurant's evolution under Chef Alex Dilling's direction. His approach shapes this new chapter for the legendary restaurant. The Winter Menu represents a thoughtful evolution of his culinary art, deeply rooted in tradition while simultaneously meeting the contemporary expectations of guests.

The new winter menu at Lord Jim's reflects the distinctive interpretation of European gastronomy by chef Alex Dilling, where seasonal products and precise cooking techniques define the culinary experience.

The winter menu focuses on dishes that honor tradition but offer a fresh interpretation. Poule au Pot, a classic French comfort food, is prepared with slow-braised corn-fed chicken leg and encased in ravioli. A consommé flavored with Timut pepper completes the dish, evoking the comforting warmth of a chicken soup beloved in both European and Asian homes. Pâté en Croûte, a highlight of Chef Dilling's family's Sunday lunches, is made with Iberian pork, foie gras, black pudding, and pistachios. The Dover sole Grenobloise is roasted over an open fire and served with an aromatic Gewürztraminer and caper sauce.

The hunting season in Europe inspired the Venison Pithivier, which is fallow deer meat seasoned with juniper and green Thai pepper, combined with foie gras wrapped in chard and puff pastry, and served with a hay-smoked green peppercorn sauce.

The selection of ingredients reflects our commitment to quality and origin: the products come predominantly from France, select items from Japan, and seasonal ingredients from Thailand. This focus on provenance and artisanal preparation guarantees that each dish has its own unique character and reflects the season. Highlights include milk-fed lamb from the Pays d'Oc, sweetbreads from the Limousin, fish from Brittany, seafood from Hokkaido, and regional produce from a farm in the Kamphaeng Phet province.

Chef Dilling is supported by George Kay, whose collaboration in London was instrumental in Dilling's eponymous restaurant earning two Michelin stars. Kay now brings this experience and his distinctive culinary style to the restaurant "Alex Dilling at Lord Jim's" as head chef.

The winter menu is available now.

Open daily for dinner: 6:30 PM – 10:30 PM

For reservations or inquiries, please call +66 (0) 2 659 9000 or send an email to mobkk-adlordjims[@]mohg[.]com.