Riedel Restaurant Bangkok’s new menu is built in trios: every dish paired to a wine, and to the single Riedel glass shape engineered to carry it.

You don’t need to know wine to notice the difference.

Banfi’s La Pettegola Vermentino 2024 comes off the Tuscan coast: fresh, saline-edged, built on acidity rather than weight. Set it against soft potato gnocchi in truffle cream, finished with Ibérico bellota, and it does the opposite of blending in.

Smoked Canadian Lobster Tail: rice-straw smoke held in the shell, sweet peas, and a rich lobster sauce poured over the plate in front of you. Steam first. Then the smoke reaches you.

Hokkaido scallops, taken to a gold edge, finished with a curl of Ibérico bellota and a saffron foam the colour of late light.

Beside them, a white Burgundy, Domaine Hubert Bouzereau-Gruère et Filles, Puligny-Montrachet, in the Veloce Chardonnay. The bowl is wide and open. It gives the wine room: the creamy weight unfolds, the hazelnut lifts, and the saffron on the plate finds the toasted minerality in the glass.