Sensi(Narathiwat Soi 17)is a pet project of Christian Mertena, formerly chef at Opus bar. The restaurant occupies a wooden house which you enter through heavy double doors. Beyond is a deluxe dining room with a divided section to the rear, an open kitchen and a wooden chef's table to ten. Pastel pillars and wall faced with grooved wood juxtaposed with mirrors and windows framed in dark wood lent a certain elegance.Elizabeth Romhild prints hang here and there wile the music could be Sade. Besides the a la carte menu the seven-course dail-changing degustation, ranging B1980-B2390, is temping. Presentation-such as apple wood smoke billowing under the lid of seabass carpaccio-is impressive. Recommended dished include Canadian lobster with homemade pasta in tomatoey white wine sauce, NZ lamb chop with red grape reduction, Dover sole/lemon sauce, and deconstructed tiramisu comprising a chocolate sphere stuffed with mascarpone which is melted by hot espresso puored on top. Sophisticated but relaxed and lively, it's proving popular. Ash Sutton, the instigator of Bangkok Betty (holiday Inn Sukhumvit 22) also has the intriguing Iron Fairies and Maggie Choo's to his name. Coming up with a bistro this time, BB is conceived as a WWII bomb-making factory. Bangkok Betty could be the kind of cartoon pinup painted onto the nose of a wartime bomber, except that here she's behind the bar.Oysters are B120 apiece while other recommendations range sousvide pork belly, seafood ragu with papardelle pasta. Horlicks ice cream and drunken brownie with bourbon.