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Bangkok Magazine

  • Theo Mio Bangkok

    Italian Restaurant by Chef Theo Randall


    Theo Mio at Intercontinental Bangkok is an Italian restaurant located on the ground floor of the hotel and spilling out onto the wide pavement around Ratchadmri Junction. It is headed by celebrity chef Theo Randall, who has his own restaurant in London and has previously worked at Michelin-starred restaurants in the UK and US. Although he is not in the kitchen every day (Chef Chris Beverley runs the kitchen, moving from the sister restaurant in London), there is a certain expectation that comes with dining somewhere endorsed by one of the world’s top chefs. The result is reassuringly good thanks to classic Italian dishes prepared honestly, with clean, precise flavours that seem so… simple.

    Simple might not sound positive when describing the recipes of one of England’s most respected chefs, but what Chef Theo does is allow ingredients to come through cleanly. There doesn’t seem to be one superfluous flavour or ingredient.

  • Meats and delicacies such as olive oil and pasta flour are imported from Italy but vegetables are sourced locally from sustainable producers. This helps keep prices surprisingly affordable considering the cost of a meal at other Bangkok restaurants endorsed by internationally acclaimed chefs (we’re looking at you, Joel Robuchon).

    Open for breakfast, lunch and dinner, we love the fact that Theo Mio caters to a diverse clientele. Drop in for a pizza or bowl of pasta for lunch and get change from 500 baht or come for a long evening of wining and dining – you can do both here.

    The menu has been kept fairly short with dishes designed to be shared. Start with some incredibly fresh burrata cheese combined with red peppers, tomatoes and lashings of Italian olive oil (500 baht) or a hearty minestrone soup packed full of autumn vegetables, maltaglita pasta and the distinct addition of fresh pesto (300 baht).

    The cappelletti di Vitello (420 baht) is a memorable pasta dish: a collection of handmade pasta with slow cooked veal, porcini mushrooms all reduced in butter. It’s an incredibly rich and satisfying dish with a lovely texture to the pasta. Parmesan cheese is brought to the table and shaved acording to taste.

    The Snow fish with sweet red peppers (1,150 baht) allows the thick fillet of fish to shine through with its clean taste, but more exciting is the Costolette di Agnello (1,500 baht). The half rack of lamb is served with an anchovy and rosemary paste, and whole choy sum, a Chinese vegetable. The three large lamb chops each have a small but deliciously salty hit of anchovy, while the braised greens provide texture. A great dish.

    As good as the meal was, the highlight at Theo Mio is the desserts. I would make a stop here just to try the chocolate cake, lemon tart, vanilla panna cotta, tiramisu – the list goes on.

    The incredibly smooth and addictively moreish lemon tart (175 baht) with soft biscuit base has won awards so I was excited to finally try this dish and it is fantastic. But the chocolate cake (200 baht), rich yet ever so light, is also a ‘must try’. Save room for desserts, you won’t be disappointed.

    Italian wines dominate the drinks menu and there are also some interesting cocktails. Pleasingly, there is a lot of choice by the glass. I enjoyed a 2013 Colutta, Pinot Grigio for 340 baht and an earthy Negroamaro to pair with my lamb for 320 baht. Wine by the bottle starts from 900 baht.

    Theo Mio is easy to find as it is located in one of the most prominent hotels in Bangkok. Take the BTS Skytrain to Chit Lom as traffic can be heavy in this area.

    Classic, but not old fashioned. Simple, yet rich in flavour. This is good, honest Italian food from the trattorias of Tuscany via Park Lane, London.

      • burrata cheese
      • chocolate cake

    Theo Mio

    • Opening Hours: 07:00-23:00
    • Location: Intercontinental Hotel, Ploen Chit Road, Ratchadamri Junction
    • BTS: Chit Lom
    • Tel: +66 (0)2 656 0444
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