iODE

iODE sits on a quiet corner of Soi Sribumphen in Sathon, behind a dusty blue facade with indigo awnings that feel more Brittany than Bangkok. Inside, TasteSpace designed the room around dark wood, brass fixtures, mirrors, and a yellow zinc counter inspired by French salt flats. The open kitchen is the center of everything. Franck Le Bayon founded iODE and built its identity around imported French seafood, then handed the kitchen to Victor Baudu, who now runs the pass with the same precision. You sit at the counter and watch the team work through oysters, dry-aged seabream, and whole langoustines brought in from France. The name means iodine, the mineral you taste in fresh shellfish, and the menu leans hard into that identity.