Now in its 3rd year, Chim Chim’s celebrated Artist-in-Residence programme continues to offer a dynamic platform for artistic exploration, while Culinary Director Chef Mario Tolentino brings his signature twist to its all-day menu
Chim Chim, the art-inspired social diner at Siam@Siam Design Hotel Bangkok, continues to set the standard for creative and immersive dining experiences. The name “Chim,” derived from the Thai word meaning “to taste” or “try something new,” perfectly captures the spirit of the restaurant.
Through its evolving Artist-in-Residence programme, now featuring an exciting new line-up launching on 31 January 2025, and a refreshed menu crafted by Culinary Director Mario Tolentino, Chim Chim invites guests to celebrate the intersection of art, culture, and cuisine. Currently showcasing works by celebrated Thai artist Pomme Chan, the Artist-in-Residence programme will transition to a new season led by Belgian mixed-media artist Miguel Delie, offering visitors a seamless journey through evolving artistic perspectives.
Since joining Kaleido Lifestyle as Culinary Director in January 2024, Chef Mario Tolentino has infused Chim Chim’s menu with his unique culinary philosophy: a commitment to sustainability, seasonality, and storytelling through food. Drawing on over two decades of experience in Michelin-starred kitchens and high-profile restaurants worldwide, Chef Tolentino brings bold innovation and tradition together, with a special nod to Thai flavours.
The refreshed menu highlights Chim Chim’s playful yet sophisticated approach to dining. Breakfast, a cornerstone of its all-day offerings, features indulgent options like the Salmon Benedict, pairing smoked salmon and poached eggs with crispy hash browns, sautéed spinach, ikura, and hollandaise. The Crab Omelet brings together lump crab meat, fragrant yellow curry, crispy shallots, and a fresh herb salad for a bold start to the day. For a sweet touch, the French Toast, drizzled with kaya custard, pineapple, sesame seeds, and maple syrup, is irresistible.
Chim Chim’s 48-hour slow-fermented, naturally leavened, wood-fired New York-style pizzas take centre stage in the new menu. Proudly crafted in the restaurant’s “no flop” New York tradition, these pizzas feature perfectly crisp crusts that balance texture and flavour while supporting an array of inventive toppings. Among the highlights is the Pepperoni Pizza, topped with artisanal pepperoni cups from Bangkok’s premium cured meat purveyor, Larder, which curl up and crisp at the edges for a satisfying bite. Another standout is the Maui Wauwi, Chim Chim’s playful take on a Hawaiian pizza with local Thai twists, featuring crispy pork belly, Thai pork rinds, jalapeños and pineapple. For a touch of heat and creaminess, the Bee Sting combines smoky N’duja with creamy burrata and a drizzle of hot honey. Rounding out the selection is the Wild Mushroom Pizza, a vegetarian-friendly option with truffle béchamel, salsa verde, goat cheese, and honshimeji mushrooms, delivering an earthy and indulgent experience.
Starters like the Ahi Tuna Tartare, dressed with housemade ponzu, pear, jalapeño, avocado, and crispy rice crackers, strike a refreshing balance of flavour and texture. Another highlight, the Charred Tiger Prawns, is cooked with smoky N’duja paste, lemon, and garlic, and served atop Chim Chim’s signature sourdough pizza bread for a comforting introduction. The pasta selection reflects Chim Chim’s bold, comfort-driven ethos. Standouts include the Penne alla Vodka, the restaurant’s top seller, with its creamy tomato vodka sauce and a hint of spice, and the Crab Linguine, which combines fresh crab meat, garlic, chilli, and citrus for a flavourful punch.
For mains, the Fried Chili Chicken Burger is a must-try, combining crispy chicken thigh, aromatic peanut satay sauce, and vibrant green papaya slaw—a nod to bold Thai flavours. The Chim Chim Smash Burger offers an elevated American diner experience with juicy Australian Black Angus beef patties, American cheese, diced onions, and special sauce. For lighter options, the Roasted Eggplant, served with tahini, chilli oil, and pumpkin seed dukkha, and the Kurobuta Pork Katsu, complemented by truffle teriyaki and kewpie tartare sauce, are equally enticing.
To round off the meal, the Young Thai Coconut Parfait, served in a whole coconut, blends young coconut custard, sago pearls, pineapple, and peanut lime brittle for a uniquely refreshing dessert experience.
The dining experience at Chim Chim is further enhanced by its thoughtfully curated beverage programme, showcasing the finest Thai artisanal produce. Roots Coffee provides single-origin beans sourced from Chiang Rai’s independent farmers, available as classic espresso or pour-over preparations. Tea lovers can explore Monsoon Tea blends like the Sukhumvit, a smooth combination of local black tea, lavender, mango, and cardamom. Refreshing options include smoothies like the Purple Affair, blending beetroot, watermelon, and lime, and cold-pressed juices such as the Green Day, a vibrant mix of greens and citrus. Signature drinks like the Black & White, an espresso mixed with tonic water, mint, and lime, and the indulgent Coco Coff, featuring espresso, coconut water, and pink salt, reflect Chim Chim’s inventive approach to beverages.
Music is at the heart of the Chim Chim experience, elevating its vibrant atmosphere and creating a sense of community. On Fridays, Groove Night features live music from 6pm to 9pm, setting the tone for an energetic weekend. Vinyl Brunch, held on weekends from 11am to 3pm, combines live vinyl DJ sets with laid-back vibes, free-flow drinks, and classic brunch favourites, creating the perfect soundtrack for a relaxing yet lively gathering.
Chim Chim Unveils Miguel Delie’s ‘Beyond the Sugar Clouds’
Chim Chim’s Artist-in-Residence programme continues to flourish as a not-for-profit indie art space, dedicated to building a network of creative minds and fostering public engagement. Situated in Bangkok’s bustling Siam art district, the programme features a rotating selection of multimedia works from both Thai and international artists, creating a dynamic platform that embraces creativity in all its forms. With a mission to inspire artistic exploration, Chim Chim offers a collaborative space for both emerging and established talents to showcase their work.
From 31 January to 30 April 2025, the next chapter of the Artist-in-Residence programme welcomes Belgian mixed-media artist Miguel Delie. His exhibition, Beyond the Sugar Clouds, transforms Chim Chim into a whimsical, candy-coloured wonderland. Drawing from childhood nostalgia, Delie reimagines beloved characters such as SpongeBob and Doraemon through bold sculptural compositions that combine vibrant colours and familiar forms with unexpected juxtapositions. Using found objects and toys, Delie creates intricate sculptural compositions that evoke both joy and introspection.
At first glance, Delie’s works appear as colourful, fantastical worlds. On closer inspection, they reveal intricate layers of detail, with childhood memorabilia like figurines, action figures, and toys intricately assembled to reimagine their original context. “The origins of these objects are stripped away, allowing their emotional weight to be released and replaced with pure joy,” Delie explains. “Through this, I invite viewers to momentarily escape the demands of daily life and reconnect with a carefree past.”
Internationally recognised, Delie has exhibited at venues such as Düsseldorf’s NRW Forum and China’s Deji Art Museum. His playful yet thought-provoking style makes him a sought-after figure in the global contemporary art scene.
