Alex Dilling Lord Jim’s dining news: Mandarin Oriental, Bangkok proudly introduces a bold new culinary chapter at its iconic riverside restaurant. Alex Dilling at Lord Jim’s has debuted, bringing a fresh, more relaxed take on luxury dining, led by the acclaimed two Michelin-starred chef.
Following a highly acclaimed residency at Le Normandie in 2024 and early 2025, during which he was awarded a Michelin star, Chef Dilling returns to present his first permanent concept in Thailand. Rooted in the traditions of Provençal cooking and reimagined with global flair, the new dinner experience at Lord Jim’s combines open-fire grilling, French-inspired comfort food, and a convivial, sharing-style approach that redefines fine dining for the modern guest.
Provençal cooking reimagined with global flair at Alex Dilling Lord Jim’s
Chef Dilling’s menu is a celebration of refined yet approachable cuisine, thoughtfully designed for sharing and connection. It begins with elegant starters such as Mozzarella Barbajuan, Organic Crudités with Caesar dip, and Japanese Sea Bream in Cucumber Gazpacho. Signature mains like Whole Roasted Chicken with Maitake Mushrooms and Foie Gras, or Grilled Dry-Aged Côte de Bœuf served with Café de Paris Butter, Bone Marrow, and Béarnaise, reflect his classical French roots while embracing bold, contemporary flavours. Side dishes such as Duck Fat Triple-Cooked Hash Browns elevate the experience further. Sustainably sourced ingredients, including produce from the hotel’s own organic farm, add depth and richness throughout. An elegant caviar service and polished desserts, from Banana Mille-Feuille to Île Flottante, bring the meal to a memorable close – ideal for intimate dinners, relaxed business gatherings, or celebratory occasions.
A curated by-the-glass wine list, designed to encourage exploration, complements the experience alongside a bespoke cocktail menu developed in collaboration with the hotel’s award-winning The Bamboo Bar.
Whole Roasted Chicken with Maitake Mushrooms and Foie Gras
While the tone is relaxed and sociable, the execution reflects Chef Dilling’s fine dining pedigree and meticulous attention to detail. “Mandarin Oriental, Bangkok has always felt like a second home,” said Chef Dilling. “To take the helm at Lord Jim’s is a great honour. This is a restaurant with a remarkable legacy – one that now evolves into something more contemporary, more vibrant, but still deeply rooted in craft and care.”
The new restaurant concept brings a distinctive new dimension to the diverse culinary landscape of Mandarin Oriental, Bangkok. With a focus on flavour, atmosphere, sustainability, and story, it offers today’s conscious diner an experience that complements the hotel’s gastronomic offerings from timeless classics to bold contemporary expressions.
Supporting Chef Dilling is Chef George Kay, who worked alongside him in London and played a key role in securing two Michelin stars for Dilling’s namesake restaurant. Most recently, Chef Kay successfully led Le Normandie during Dilling’s Bangkok residency and now brings his leadership and passion to Lord Jim’s as Chef de Cuisine.
Grilled Dry-Aged Côte de Bœuf
Since 1976, Lord Jim’s has been a landmark of culinary excellence on the banks of the Chao Phraya River. With this exciting new concept for dinner, the restaurant enters a new era – where traditional craftsmanship meets contemporary expression, and every element of the dining experience is designed to linger long after the final course.
Alex Dilling at Lord Jim’s serves dinner Friday through Tuesday, from 6:30 to 10pm. Special collaborations and guest appearances by Chef Dilling will be announced throughout the year.
Reservations are highly recommended.
For more information or to make a reservation, please contact:
Tel: +66 (0) 2 659 9000
Email: [email protected]
