At Akira Back Bangkok, where the dining room looks out over a restless Bangkok skyline, a forthcoming one-night dinner leans into a familiar luxury pairing—beef and Burgundy—but approaches it with measured restraint.
Scheduled for May 28, the “Beef & Burgundy Soirée” is a collaboration with Maison Edouard Delaunay, a Burgundy producer with roots dating to 1893 and a contemporary reputation shaped by its revival under Laurent Delaunay. The format is structured yet fluid: a six-course menu built around wagyu beef, with wines chosen to reflect the breadth of Burgundy’s villages and classifications.
The opening courses establish the tone without excess. A wagyu-topped crisp, reminiscent of the restaurant’s signature pizza, layers thin slices of beef with truffle oil and a restrained umami richness, paired with a Santenay Premier Cru that is supple rather than forceful. A beef tartare follows, softened with pear and brioche, its richness offset by the darker fruit and subtle floral notes of a Nuits-Saint-Georges.
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Seafood introduces a shift in pace. Maine lobster, brushed with nori butter and finished with crisp negi, is matched with a mature Meursault that balances weight with acidity. The black cod—one of the restaurant’s more recognisable dishes—leans brighter, its yuzu beurre blanc cutting through the richness, paired with a Chassagne-Montrachet that echoes those citrus and orchard tones.
The central course returns to wagyu, this time as Kagoshima A5 striploin. It is presented simply, with white asparagus and black garlic jus, allowing the texture and marbling to carry the dish. A Charmes-Chambertin Grand Cru accompanies it, bringing structure and a measured depth of fruit that complements rather than competes.
Dessert is comparatively light: banana with cream cheese mousse and makgeolli ice cream, a nod to the chef’s Korean influences and a gentle close to a menu that might otherwise risk heaviness.
Priced at THB 5,900++ and limited to a single evening, the dinner reflects a broader pattern in Bangkok’s dining scene, where collaborations between kitchens and wine producers have become increasingly common. What distinguishes this one is not novelty, but calibration—the sense that each element has been considered for balance as much as for indulgence.
Booking Information
The “Beef & Burgundy Soirée” at Akira Back Bangkok will take place for one night only on 28 May 2026, from 19:00 to 22:00 hrs. Priced at THB 5,900++ per person, the experience is strictly limited in capacity. Advance reservations are required and can be made at https://sevn.ly/xZLPRaFQ.
