Bangkok, Thailand｜Dreamlike Firefly Restaurant Experience

Wanghinghoi, which means Firefly Palace in Chinese, opened in 2018 and was originally planned to operate for only 18 months, just like the life cycle of fireflies. After just 18 months of growth, it bid farewell in a shining and elegant manner. The purpose is to let more urban people understand the protection of the environment and cherish fireflies. After more than two years of the pandemic and entering the New Normal era in early 2022, the restaurant team is very concerned about the whole process and hopes to return to operate the restaurant and create the rebirth of Wanghinghoi. The restaurant focuses on Fine Dining with a perfect sense of ritual. The dishes in the 10-course menu will be added with Thai elements and will be adjusted according to the season. Each dish has a story, and the inspiration is related to the life of fireflies. Originally, I came here just to see the fireflies and have a meal, but Wanghinghoi did it more amazing than I imagined. The environment comfort, service quality, and food level are of course high scores, coupled with an unforgettable experience. I personally think the overall cost performance is very, very high. This time we paired up two cocktails, both of which were recommended by the waiter. The first one was called "Summer", which symbolizes the season when fireflies are most commonly seen. It has a mainly fruity and sweet taste and is very easy to drink. Next came three appetizers, shaped fruits with minced pork, pea puree and pickled radish wrapped in crystal skin. The chewy texture was a treat for the taste buds. The chicken liver pate toast was sweet and fragrant, and pomelo jelly and berry jam were added to adjust the greasiness according to personal taste. Another pineapple salad was very interesting. Garlic, cumin and chili were mixed into the pineapple and crushed, and then swallowed down with crispy chips, full of Thai flavor. The first appetizer was Thai spicy beef salad, which was made with Angus beef mixed with unique ingredients such as northern Thai chili, garlic slices, lemongrass, fried shallots, and lime leaves. The taste was complex and stimulating. Another appetizer was the natural enemy of fireflies - frogs, also commonly known as frogs. Due to their frequent jumping, the frog's hind legs have soft meat and a firm texture. The ingredients themselves tasted relatively light, and the chef paired them with caramelized onion sauce, black garlic mash and mint foam to enrich the flavor. As the sky gradually turned completely dark, the restaurant team announced that the wonderful moment was about to come, and repeatedly reminded everyone to turn off the flash when taking pictures, because fireflies are actually very afraid of light, and strong light will also affect the signal reception and transmission of fireflies. As the curtain like a mysterious veil was unveiled, everyone went from quietly waiting to staring in amazement, and then slowly marveled. The gems were like stars in the sky, but they were so close. They burned their lives in search of their loved ones, which was romantic and sad. Due to the limitation of the equipment, the picture could not express the shock seen by the naked eye. As the old saying goes, it is more realistic to experience it in person. The following soup was also excellent. The Tom Yum Goong soup was cooked using the method of boiling lobster soup. Not only did it taste smooth, but the flavor was also more intense and concentrated. Paired with the sweet and chewy large tiger prawns, it was like a bowl of lobster soup with the flavor of Tom Yum Goong. The other crab dish got full marks for its appearance. It used tableware made of small crabs (if it was fake, it would look too real), wrapped with fried golden and crispy crab meat boxes, and paired with the smooth and fragrant yellow curry sauce. It looked great and tasted great. The second coconut shell-shaped cocktail is also full of ritual sense, and the taste is also mainly sweet and easy to drink. The honey blocks on the branches are not only used as decorations, but also slowly drip honey to increase the moisturizing feeling. The main course is beef dish, with tender tenderloin, rich gravy and a slightly burnt aroma. The combination on the right is both unexpected and surprising, with refreshing beef shanks, smoky glutinous rice, and northern Thai curry prepared with rich spices. It is simple and very satisfying to eat. Although I was a bit full at the beginning, the meal would not be complete without dessert. The first dessert was a chewy cendol wrapped in eggshell-shaped white chocolate, sprinkled with hot coconut milk to allow the chocolate paste to slowly blend into the cendol, served with egg white crisps and mango cheese on the side. The taste and texture were very rich, and the sweetness was just right. The other dessert was a pastry made with bamboo charcoal and coconut milk, designed in the shape of a pupa. The chef suggested breaking the shell when eating, which meant that the firefly broke out of the cocoon as a finishing touch. In the end, I was very glad that I could use an unforgettable experience to make a perfect end to this short three-day trip to Bangkok. Reservation method: Selecting reservation on the official website will link you to the reservation website. After selecting the time, you need to pay a deposit of THB 1,000 by credit card (deducted at checkout). You will receive a confirmation email later. The email will also ask if you have any ingredients you don’t eat/food allergies, and the dishes will be adjusted accordingly. Transportation: Grab / Taxi is recommended 💸💸10 course menu THB 2890 Main course: Angus Tenderloin + THB 600 2 cups Cocktail Pairing + THB 550 📍Wanghinghoi PHWG+XR4, Bang Kapi, Huai Khwang, Bangkok 10310 Thailand #Must-visit check-in spots in Thailand #Thailand #Bangkok #ThailandTravel