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Intercontinental Bangkok Announces Chef Theo Randall’s International Debut With Theo Mio

September 17, 2015 Dining No Comments Email Email

Capture-0252InterContinental Bangkok today announced that British celebrity chef Theo Randall’s first restaurant outside the UK has opened doors in the luxury hotel’s premises.

Theo Randall, who fronts Theo Randall at the InterContinental London Park Lane, has taken over the prime space that earlier hosted Grossi Trattoria & Wine Bar, with his new Italian restaurant concept, Theo Mio Italian Kitchen by Theo Randall.

“Our partnership with Theo and his new Italian kitchen concept will add a new highlight to Bangkok’s booming food scene and is perfectly aligned with IHG’s commitment to providing unique and exceptional culinary experiences,” said Thomas Schmelter, General Manager, InterContinental Bangkok.

Randall’s relationship with IHG began in 2006 when he opened Theo Randall at the InterContinental London Park Lane. Since then discerning London diners have enjoyed his exquisite creations, recognising it as the best Italian restaurant in London.

It was awarded “Italian Restaurant of the Year 2013” at the London Restaurant Awards; “Best Italian/Mediterranean over £50” in Harden’s 2013; highest-ranked Italian on Sunday Times Food List 2013; and the only UK restaurant to be selected for the coveted Cucina d’Italia gourmet guide. The recognition also led to the hotel being named “Best Hotel in the UK for Food” from Condé Nast Traveller, and one of the “World’s Best Hotels for Foodies” by Travel Weekly.

In addition, Theo Randall also hosts a weekly video blog “Recipe for the Weekend” produced for the Huffington Post, has appeared on BBC Two’s culinary competition The Chef’s Protégé, and is the author of the cook book Pasta.

With over 25 years of experience in some of the world’s best kitchens, including the Michelin-starred Chez Panisse in the US and River Café in London – where he was Head Chef for 10 years – Randall is now ready to bring his love of fine Italian food to Asia.

Speaking about the new restaurant, Randall said, “Italian food is all about celebrating the ingredients and preparing dishes that allow diners to explore and enjoy a culinary journey in an environment that is fun and relaxed. At Theo Mio, I want to give guests the opportunity to sample some truly exciting dishes.”

The new Italian concept, Theo Mio, focuses on exciting seasonal menus created from top-quality local ingredients as well as hand-picked Italian produce and the open-kitchen concept allows diners to view all the culinary action, while the menu is designed so that all dishes can be shared.

Also on offer is a section of small bites and antipasti that can be enjoyed at the lounge bar, which serves the best selections of Aperitif and Proseccos, as well as an extensive list of signature cocktails and Italian wines.

Diners can also look forward to sourdough pizzas with delicious combinations of toppings, as well as menu highlights that include Arancini di Tartufo (Small crispy rice and truffle balls); Burrata e Pepperoni Piemontese (Creamy burrata with slow cooked red peppers
stuffed with tomatoes basil capers and salted anchovy); Tagliatelle con Ragu (Handmade ribbon pasta with slow cooked beef, tomatoes, red wine with rosemary and butter); Carpaccio di Manzo (Thinly sliced beef fillet with toasted pine nuts, wild rocket and Parmesan shavings with aged balsamic vinegar
and Puglian olive oil); Minestrone con Pesto (Slow cooked root vegetable minestrone with maltagliata pasta and fresh basil pesto), Costolette di Agnello (Roasted Australian lamb rack with braised Choy Sum, anchovy and rosemary sauce); and the sublime Crostata di Limone (Lemon tart with crème fraiche).

The restaurant which opens at 7am also serves an a la carte breakfast menu starting off with an exotic variety of specially blended fresh fruit smoothies with the exact nutritional values listed for the truly health conscious. Other breakfast choices include “Roasted portobello mushroom
and taleggio bruschetta”; “Frittata with pepperonata
and fresh goat’s cheese’; and “Salumi Misti”, A sharing plate of thinly sliced prosciutto di Parma, fennel salami and coppa served with home-made sweet and sour pickles and country bread”.


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