This is Mia today.

What began as European cuisine with Asian influences has shifted — returning to what is essential. Today, Asian culinary heritage defines the direction and sensibility of the cuisine. European technique provides the tools, the methods, the execution. But the point of reference has changed.

This shift is not a reinvention. It is the recognition of something that has been developing over years — a growing clarity about who the chefs are, where they come from, and what they want to express.

Top Russell was raised between Phuket and London. Michelle Goh grew up on Borneo Island. Both trained in some of Europe's most demanding kitchens — Sketch under Pierre Gagnaire, Sühring in Bangkok, Rockpool in Sydney. What Mia expresses now is the natural synthesis: the cultural traditions that shaped their palate, articulated through the technical language of their training.

The change is visible beyond the plate. The space, the atmosphere, the details now draw more clearly from Asian cultural references — connected to the chefs' background, and to Bangkok itself. The elegance of fine dining remains. The precision remains. What has changed is the point of reference.

Mia today is a fine dining restaurant grounded in Asian culinary culture, expressed through a contemporary, technically precise lens.

The cuisine, the space, and the identity finally move in the same direction.