We arrived for dinner on the night of “bike for dad” and chose to dine in the restaurants atrium, giving us a great view of the many cyclists outside in addition to the open kitchen and bar.  It was a fun spot to sit with all of the excitement outside and the action in the kitchen.

Feeling a little parched, we opted to start our meal off with some cocktails, ordering the aptly named "Baby one more time." The ginger, gin, lime cocktail with a hint of rose petal was well balanced and not too sweet.  I would indeed order it “one more time!"

Arriving simultaneously, we then made our way through arancini di tartufo (crispy risotto rice balls with truffle) , burrata e pepperoni piemontese (burrata cheese with roasted red bell pepper filled with tomatoes, anchovies, capers & basil) and capesante con zucchini e crema allo zafferano (seared US scallops with zucchini, sweet roasted tomatoes, saffron creme & rocket).

Theo Mio - Capesante con zucchini e crema allo zafferano

The arancini were a perfect size - crispy on the outside, rich and creamy in the center.  They would be perfect accompaniments to drinks on the outdoor patio on a downtown shopping respite.

Having sampled burrata on many occasions, Theo Mios (produced locally in Thailand) was an extremely delicious pairing. The fleur de sel seasoned cheese was exceptionally creamy inside and balanced with the smoky flavor of the bell pepper, a touch of garlic and finished with umami packed anchovy. I look forward to having this dish again when I next visit.

The scallops, on the other hand, where a slight disappointment.  Although they were prepared very well - lightly seared and served with dressed rocket, raw zucchini & saffron - the scallops maintained a sandy grit that made them difficult to enjoy.

Taglierini con Aragosta e Chorizo (Handmade fine ribbon pasta with lobster, spicy chorizo salami, tomato and basil ) and Cappelletti di Vitello (Handmade pasta stuffed with slow cooked veal with porcini, mushroom, butter and parsley) arrived next.  The tomato shellfish-sauced Taglierini con Aragosta e Chorizo was toothsome with the pasta being cooked to perfection.  I found the shellfish stock sauce base a littiel too strong for my preference. And although the lobster was sweet and cooked, the overwhelming gaminess of the chorizo overshadowed it and pretty much made it obsolete. Not my favorite dish of the night but the kitchen staff made up for this blunder with the creamy, porcini laden, veal filled “little hats” that are called Cappelletti. The pasta was cooked al dente and blanketed by a meaty reduction of the veal braising liquid and heavy cream. A generous portion of seared porcini mushrooms and parmigiano reggiano guaranteed that this dish not only would be entirely eaten but the plate cleaned fully with the help of some tasty house made bread. I was told that this dish was one of Theo Mios signiture dishes and we certainly know why! It was very good.

For our secondi carni course we chose Costolette di Agnello (grilled lamb chops).  The perfectly grilled lamb chops were served with sweet caramelized pumpkin, spicy rocket, gremolata and a red wine demi reduction sauce - a classic combination for a reason. I especially enjoyed the salty, garlicky kick of the gremolata and the deeply flavored demi. The lamb was tender and mild; truly delightful.

Theo Mio - Costolette di Agnello (grilled lamb chops)

To round our meal out we were served a torte sampler.  Lemon with vanilla whipped cream, chocolate with creme fraiche and an almond torte with poached pear.  All the tortes were very well executed, but the true star of the show was the lemon variety.  Tart and bright, with a crispy light pastry, it was very well balanced and sat easily in my very full stomach.

Theo Mio - Lemon with vanilla whipped cream, chocolate with creme fraiche and an almond torte with poached pear

Before leaving, Theo Mio also served us it’s house made Lemoncello digestive, which I found to be a wonderful way to end an already enjoyable evening. To top it off, you are also served a bar of chocolate with the restaurant's logo on it.  It comes sitting on a little wooden board with a cute little hammer. Just whack and eat!

So whether you be a busy shopper looking for a tasty place to take a break or a businessman looking to entertain you would-be clients, you will be well satisfied with Theo Mios italian offerings.  Offers range from pizzas and house made pastas to charcuterie, cheeses, grilled meats and seafood.

InterContinental Bangkok
973 Phloen Chit road, Pathum Wan, Bangkok 10330 Thailand
Tel:+66 2 656 0444 ext 6273
Email:[email protected]

Located at the bottom of the Chitlom BTS station in the Intercontinental Hotel Bangkok

Open everyday  7:30am-11pm last food order at 10:45

Theo Mio - Outside Theo Mio - Chocolate