There’s still some work to be done at Harvey. The first thing they should do is drop the misleading “California-inspired” label. If it weren’t for the inclusion of Caesar salad and clam chowder on the menu, Harvey would be a “European” restaurant—more French than anything else, with a few Italian dishes added to the mix. So call it “international,” if you have to call it anything. The next thing they need to do is raise the food to the level of the service and setting. The Belgian chef and his crew are doing a good job, but at the prices they’re charging you’re right to expect better. Also, though we’ve complained about the prices of the food, this is offset by very reasonable wine prices at Harvey. You won’t find better deals on wine in Bangkok at a restaurant of this caliber. Plus, its foie gras terrine is a winner.