Theo Randall has made his international debut at InterContinental Bangkok in Thailand with new Italian restaurant Theo Mio.
The restaurant will open in the second half of the year and will focus on seasonal menus created from top quality local ingredients as well as hand-picked Italian produce. Randall's relationship with InterContinental Hotels Group (IHG) began in 2006 when he opened Theo Randall at InterContinental London Park Lane.
Since 2006, discerning London diners have enjoyed Randall’s delicious creations, and the restaurant is recognised as the best Italian restaurant in London. With over 25 years of experience in some of the world's best kitchens, including Chez Panisse in the US and River Cafe in London, where he was head chef, Theo will now bring his love of fine Italian food to Asia.
Speaking about his new venture, Theo said, “Italian food is all about celebrating the ingredients and preparing dishes that allow diners to explore and enjoy a culinary journey in an environment that is fun and relaxed. At Theo Mio, I want to give guests the opportunity to sample some truly exciting dishes.”
Highlights on the menu include Carpaccio of Beef Fillet with wild rocket, aged balsamic vinegar and Parmesan cheese; Fritto Misto of local shrimp, squash, artichokes, zucchini with fresh red chilli and mint; Pan Fried Squid with fresh chilli, anchovy parsley and Borlotti beans. As Theo is also renowned for his pasta, dishes like Tagliarini with brown shrimp, artichokes, butter and chilli as well as his Cappaletti di Vitello with porcini mushroom sauce, which won Best Restaurant Dish for 2014 by Tatler magazine, are also definite must-tries.
Diners can also look forward to sourdough pizzas with delicious combinations of fresh goats curd, Datterini tomatoes, rocket and black olive tapenade; or Proscuitto di Parma with tomato, wild oregano and fresh buffalo mozzarella. Amongst the seafood menu, diners can also look forward to grilled local snapper, served whole with spinach oil and lemon, spicy Tuscan lentils with Salsa Verde.
On the dessert menu are treats like Theo's Soft Chocolate Cake with crema di Mascapone and Amalfi lemon tart, which restaurant critic Jay Rayner from The Observer, described as “even better than Heston Blumenthal’s”.
With its open-kitchen concept, diners can view all the culinary action. The menu is designed so that diners can share all dishes and will feature a section of small bites and antipasti that can be eaten at the lounge bar, which serves the best selection of Aperitivi drinks, Proseccos and an extensive list of signature cocktails and Italian wine.