The story
Relocated from its original Ekkamai home to a quiet alley off Sathon Road, Stage is the personal project of Chef Jay Sangsingkeaw. Pronounced “Sa-Targe”—the French word for “apprentice”—the restaurant reflects a chef who has spent years honing her craft. Trained in French gastronomy, Jay was part of the opening team at L’Atelier de Joël Robuchon in Bangkok, a pedigree that informs every plate.
The space is casual fine dining, welcoming guests into an intimate setting where the focus is squarely on the food. The current offering is a single, brand-new 8-course tasting menu priced at 4,800 THB. Dishes highlight premium ingredients: eel, crab, Furano A4 wagyu, and a Black Truffle Cheese Cake. The menu changes with the seasons and product availability, ensuring each visit feels current.
Drinks are treated with equal seriousness. The wine list, curated by the restaurant manager and sommelier, leans toward Old World vintages, including natural and hard-to-find French bottles. Cocktails and whiskey are served tableside to begin and end the meal. For those wanting to linger, a “Secret Room” awaits after dinner.
This attention to detail has earned Stage a spot in the Michelin Guide Recommended list for 2026, a nod to its consistent, thoughtful execution of European contemporary cuisine. It’s a restaurant that doesn’t shout—it simply delivers, course after course.
Recognition
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