Chef Theo Randall has revealed more information about the soon-to-open Theo Mio, his new restaurant at the InterContinental Bangkok.
The 75-cover site is set to open on 23 September and will be the chef's first venture outside the UK.
It was first announced in February this year, but Randall revealed more details about its expected menu and development at this month's Bellavita 2015 Italian food and wine exposition, held at the London Business Centre in Islington.
The new site will be overseen by chef Chris Beverley, a close colleague of Randall's from the UK, and will serve the classic Italian-style dishes seen at Randall's eponymous restaurant at the InterContinental Park Lane. These will include freshly made pasta and simple fish, meat and game plates, plus a wide range of contorni (side dishes), all with a significant emphasis on sharing.
The site will have a very relaxed, informal feel, with an open-plan design and outdoor seating, while the food will make use of ingredients from the local area alongside elements imported from Italy, such as strong pasta flour and quality olive oil.
Randall told The Caterer
"It will still very much be Italian food, not fusion, but Thailand is a very fertile land, so hopefully we'll be able to get some great stuff. But from what I've seen already in the food markets, I don't think it's going to be that much of a problem. There is some beautiful produce."
Randall will continue to spend most of his time in the London kitchen, but will be in regular contact with Beverley and visit Bangkok at least three times a year.
Phil Broad, IHG vice-president of food and beverage, Asia, Middle East and Africa, said: "Theo's new restaurant at InterContinental Bangkok is set to be a highlight of the booming Bangkok restaurant scene, and his quality and style of cooking is perfectly aligned with our commitment to providing guests with exceptional dining experiences."
Asked whether the restaurant will be the first of many Asian outposts, Randall was cautious but optimistic, saying: "You never know with these things. Restaurants are pretty hard to do, and you've got to get them right. So I'd rather get one right before I start talking about anything else."
Randall opened his London restaurant in 2007 following 17 years at the Michelin-starred River Café and early roles at Chez Max in Surbiton and Chez Panisse in California.
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