The restaurant's cooking technique is essentially classic French-inspired, with the highest quality ingredients imported internationally and up to half of the land-based agricultural produce sourced from local organic suppliers near Bangkok. The menu is changed every two or three months to suit the seasonal availability of ingredients and to ensure a continuing interest for regular guests.
"Less surprising was that The Allium Bangkok stuck with their French roots but edged over to fine "Modern French" cuisine based on familiar French dishes and produce such as the ubiquitous Onion Soup, Mille-Feuille and Quail. Their focus on fresh European produce and premium ingredients extends to a lot of their seafood offerings...."
Cool white and royal red are the predominant colors of the dining room, which has an extensive glass wall to one side and a long bar with seating to the other side. Antique saloon chairs provide easy seating at the tables, with high stools at the bar, and the atmosphere is as conducive to business dinners and corporate entertaining as it is to more intimate occasions.