Inspired by the bold flavors of Mexico and the bounty of Thailand's coastline, Esmé has always been a place where good food, great drinks and even better company come together. Fresh local seafood, bright citrus, fragrant herbs and Mexican techniques shape a menu that's vibrant, unexpected and made for sharing.
At Esmé, the mood shifts with the day. Bright ceviches and aguachiles set the tone at lunch, while smoky grills and slow-braised dishes take over after sunset. Behind the bar, tequila and mezcal meet tropical fruits and Thai botanicals in cocktails made for one more round. It's the kind of place where lunch turns into sunset drinks—and somehow, no one is in a hurry to leave.
Now, Esmé begins a new culinary chapter with Chef de Cuisine Chef May, whose new menu explores traditional Mexican flavors through the lens of Mexican Nikkei influences and Thailand's coastal bounty. It's a fresh take on the restaurant's vibrant, social spirit—with bold flavors to match.
Travel has always been my greatest source of inspiration. Through travelling, I've had the opportunity to experience different cultures, discover new ingredients, flavors, and cooking techniques from around the world. Every journey has broadened my perspective as a chef, and those experiences inspired me to create a menu that brings together the bold flavors of Mexican cuisine with the balance and refinement of Nikkei, while staying true to Esmé's vibrant beachfront identity.
For me, Esmé is more than just a hotel restaurant. I want guests to experience high-quality ingredients, thoughtful cooking, and memorable flavors in a unique beachfront atmosphere. The goal is to create a dining experience that feels special and different—something they can only find at Esmé.
What excites me most is the harmony between these two cultures. Mexican cuisine brings bold flavors and vibrant energy, while Nikkei cuisine adds balance, precision, and refinement. Together, they create something unique while respecting the identity of both cuisines, which inspires me as a chef.
Without a doubt, travel is my biggest inspiration. Every destination teaches me something new—whether it’s a flavor, an ingredient, a technique, or a memorable experience with local people. These experiences continue to shape my creativity and inspire the way I cook. 5. Is there one dish from the new menu that you feel
For me, it has to be the Tuna Nikkei Taco. It’s one of our guests’ favorites, and many regulars have told me they never want to see it leave the menu. Although it’s a simple dish, every element is thoughtfully balanced—from the crispy rice shell and spicy tuna to the avocado and yuzu mayo. It represents my cooking style and the vibrant spirit of Esmé perfectly.
I want guests to remember the approachable flavors of Mexican cuisine and the harmony between two culinary cultures. Beyond the food, I hope they enjoy the beach atmosphere and create meaningful moments with their loved ones and furry friends. Since Esmé is a pet-friendly destination, I would love that in the future, if possible, we can create a special menu for our furry guests too.
