A Game-Changing Vision: Siam Piwat Propels Blue by Alain Ducasse to Best French Restaurant at BK Top Tables 2026

Set against the scenic backdrop of the Chao Phraya River, Blue by Alain Ducasse at ICONSIAM continues to reaffirm its position as one of the most exceptional French fine-dining destinations in the region. The one Michelin-starred restaurant recently received the “Best French Restaurant” distinction and was ranked among Thailand’s Top 20 Best Restaurants at the prestigious BK Top Tables 2026 - an accolade that reflects both its culinary artistry and unwavering pursuit of excellence.

For the team behind Blue, a concept initiated by Siam Piwat, the recognition represents far more than a trophy. It is a testament to the restaurant’s philosophy of craftsmanship, precision and passion - values deeply rooted in the legacy of Alain Ducasse, one of the world’s most celebrated culinary visionaries. The achievement underscores Siam Piwat’s game-changing vision, positioning Thailand as a leading global gastronomic destination.

At the heart of this success is Chef Evens López, the Peruvian-born executive chef who took the helm of Blue’ s kitchen last year. Trained within the Ducasse culinary tradition and shaped by years of experience across Europe, López brings a global perspective to Bangkok’s vibrant dining scene. Yet his approach is grounded in a deceptively simple idea: letting ingredients speak for themselves.

“We remain deeply rooted in the traditions of French fine dining, while embracing a modern twist. Creativity drives us to explore new ideas and push the boundaries of the dining experience,” said López when asked what sets Blue by Alain Ducasse apart.

Guided by Alain Ducasse’s philosophy of naturalité, Chef Lopez places seasonal ingredients, refined technique, and thoughtful creativity at the heart of his cuisine. Rather than presenting French gastronomy in its traditional form, Blue creates a contemporary dialogue between France and Asia - where each dish expresses a story through flavour, texture, and the rhythm of the seasons.

A defining element of the restaurant’s identity is its close collaboration with small and local producers. Many ingredients are sourced directly from Thai farms, allowing the kitchen to celebrate the richness of local terroir while applying French culinary techniques. Sustainability also plays an important role in Lopez’s philosophy, with the kitchen committed to minimizing waste and respecting the integrity of each ingredient.

Located within the iconic landmark ICONSIAM, Blue by Alain Ducasse benefits from an extraordinary setting that elevates the dining experience beyond the plate. Guests are welcomed with thoughtful touches - from a carefully crafted canapé and welcome drink to the serene river views that transform the space into an elegant retreat, seemingly far removed from the bustle of the city.

The wider ecosystem of Siam Piwat and ICONSIAM also creates unique opportunities for culinary innovation and collaborations. As part of one of Bangkok’s most dynamic luxury and lifestyle destinations, Blue frequently collaborates with global luxury brands and hosts exclusive dining experiences that attract global tastemakers and discerning gourmands alike.

“Thai people have taught me a lot,” López added. “From a chef’s perspective, the culinary world can sometimes be extremely competitive. Everyone wants to push their limits, and competition can occasionally become unhealthy.”

“Here, however, the atmosphere feels much healthier—even within my own team. In our kitchen, people support one another rather than trying to pull each other down. It feels like a family, where everyone contributes to a strong sense of collaboration and community. Many well-known Thai chefs have also generously shared contacts for farms and local producers, helping introduce me to the local sourcing network. Here in Thailand, the spirit of collaboration is truly remarkable.”

Despite the recent accolades, Chef Lopez remains focused on continuous evolution rather than award alone. The menu evolves frequently, changing seven times in just 10 months to reflect ingredient availability, creative inspiration and the ever-changing rhythm of nature.

Blue is preparing its Spring 2026 menu, inspired by the rhythm of nature and seasonal ingredients. Marking a full year since Chef Lopez’s arrival, the menu revisits several signature dishes, reimagined with inspiration from KP Farm in Kamphaeng Phet in northern Thailand.

The dining journey begins with a refreshing farm-brewed kombucha, followed by a sequence of refined dishes highlighting exceptional ingredients - from “Amulette” oysters and Norwegian langoustine to dry-aged monkfish and Gundagai lamb - blending French culinary tradition with creative global influences.

For Lopez and his team of more than 50 culinary and service professionals, excellence is not a fixed destination but an ongoing journey. As he puts it, the goal is simple: to ensure that every guest who walks through Blue’s doors leaves with an experience worth returning for.

With its refined approach to French gastronomy, global culinary perspective and unwavering dedication to quality, Blue by Alain Ducasse at ICONSIAM continues to shape Bangkok’s fine-dining landscape - one elegant plate at a time.