Note: A great deal has changed at this restaurant. The management is now a little weird and I am not sure about who and what is happening. I suspect it will soon go the great hole in the ground that says another idea which could have worked if somebody had listened/known what they were doing!

Melba Restaurant and Bar
253/2 Sukhumvit Soi 31
Bangkok
Tel: 02 258 6919

I was drawn to this new restaurant because, when using the Green route from 39 to Asoke, there are signs on both sides of the road near the turn to Silom village that say 'valet'. Alex's has a high ceiling and is modern with plenty of big flowers as well as a comfy bar. The music is predominantly jazz with an emphasis towards the acid version. The lighting is inadequate for reading the menu. The whole sets out to be cool and trendy and, as far as this aging one is concerned, it probably is! Having said that, it is comfortable enough and the staff lent me a torch!
The menu is as one would expect modern and generally the descriptions are simple and straight forward, even if the presentation is not! There are a few dish names that would require most people to pull out the foodie's dictionary. Crab tabbouleh, described as 'Crab, avocado and lime tabbouleh with beetroot labna' is one I had on my first visit; it was rocket salad with bits in it. Very tasty and something which a modern trendy eater would love. This time from the starter section, not unreasonably called Tapas, we chose 'King prawns with avocado mousse and gazpacho,' 'salt and pepper squid' and 'tomato, sweet basil, New Zealand goat cheese and balsamic syrup'. In addition we had flat bread which was very good thick pitta style bread. There is a good selection of starters with plenty of different tastes, colours, and textures. An ideal 'picking type' course that I always enjoy.
The first time we visited Alex's we ate too much of the tapas so, although this time we were more modest in our selections, we left the ordering of main courses until after we had finished the starters. This allowed a decent inter-course break as well as allowing the mains choice to be guided by the amount already consumed.
There are three menu sections to consider for mains: there is an interesting pasta menu to complement a lighter style main meal list as well as a main dishes section. Last time after a gourmand bash at the tapas, we ended up on the lighter style mains and I was not overly impressed. This time we went for the main dish selection. I opted for the 'confitted chicken leg wrapped in prosciutto, rocket and sage with tomato and green apple relish.' On had 'Australian lamb rump with asparagus, roasted sweet potato mash and mint oil.' The presentation of them both was similar with the meat hidden under greenery. I enjoyed my chicken; it was an interesting and different presentation and the chicken leg confit worked well. On was very happy with her lamb.
There is a good pudding section which we left, although I had a nice chunk of brie which would have benefited from escaping from the fridge earlier. The waitress suggested that next time I order the brie early rather than when I wanted it. Not a bad suggestion!
Both the meals I have had at Alex's have been inventive and interesting. The food would go down a wow among women that lunch although, in truth, it is not my kind of food. However I enjoyed and will probably go back. My one criticism is of the said Alex. He seemed almost reluctant to talk to the customers, and on my second visit we did not exchange even a greeting, even though he was there at the bar. If you are going to call a place after yourself you need to meet and greet, or maybe I am not trendy enough for him!