Here’s a little secret and a massive dichotomy: I’m not a big fan of eating in hotels. But I do like to stay in them (a lot). I just feel that eating in a hotel is somewhat lazy and unimaginative when there is so much more choice out there. If you’re going to visit a country, then do just that – visit it.

Don’t hibernate in your hotel!

I’m more of an explorer. I like to get out and “do as the Romans do in Rome”. To hunt down where the locals hang. But this trip has completely re-written my text book on travel dining logic, particularly in Bangkok and it begins squarely with Theo Mio.


Theo Mio Italian restaurant Intercontinental Bangkok

Theo Mio has become my favourite restaurant in Bangkok which is like a slap in the face to my love of Thai food. I didn’t go to Bangkok to eat Italian, but I did. Twice. At the same joint.

Theo Mio is the brain child of award winning chef Theo Randall. It is a modern street-front Italian kitchen located on the ground floor of the Intercontinental Bangkok which straddles the Phloen Road and what would normally be a rather uninspiring view of concrete and people; there are lots of both. Yet Theo Mio breathes life into this corner with its bold glass frontage and external terrace edged with carefully planted shrubs and topiary trees. Turquoise umbrellas and blue padded chairs add colour to this little garden enclave which is mirrored inside by gigantic ficus trees in dark ceramic planters. The black and white mezzanine floor adds even more authenticity to the Italian kitchen concept, along with the baskets and bread racks, the dangling salami meat and the blackboard menus.

The feel is definitely bright and airy. Quite intimate with its open-kitchen plan and seating choices. I loved the studded bench seating that ran uninterrupted around the windows as well as the little touches of throw cushions. Even the limited number of bar stools lent themselves to the cucina experience as you gawped at the busy chefs whipping fresh produce into action.


Theo Mio carpaccio Bangkok

Theo Mio table setting Intercontinental Bangkok hotel

The Carpaccio di Manzo was a game winner with its thinly sliced beef filet, toasted pine nuts, wild rocket and large parmesan shavings. It was supposed to come with aged balsamic vinegar and Puglian olive oil but after a quick rummage around the rocket leaves I was compelled to call for some (or extra).

On two occasions, I ordered the gorgeous traditional Ligurian Trofie al Pesto Genovese with fresh pesto, potato and green beans. And I stole mouthfuls of the Risotto con Gamberoni e Zucchini (prawn risotto) and the Pappardelle con Ragu di Guancia (ribbon pasta with slow cooked wagu beef cheeks) from my paying guests. Thumbs up all around.


Theo Mio chocolate and bronze hammer Intercontinental Bangkok

When coffee time beckoned, a thin slab of chocolate accompanied it, served on a chopping board with a bronze hammer to smash it. Clever.  Memorable.

The wine choice was excellent and the atmosphere lively and I have to say, the service was brilliant. I barely had to look parched before my glass was topped up.

From antipasti to pizza, the choice is spot on. Prices are as expected for a hotel but nothing outrageous either. Pretty much what’s you’d expect to pay for good Italian fare.


Seats:              62 seats (main dining); 32 seats (terrace)

Open:              11:30 to 23:30 (daily); 11:30 to 14:00 (weekend brunch)

Address:          973 Phloen Chit Road, Pathum Wan, Bangkok 10330

Telephone:      +66 (0) 2 656 0444

Website:         Theo Mio website


Something is wrong.
Instagram token error.