Bangkok, Thailand

Dishes on the multi-course tasting menu revolve around the techniques commonly used in traditional Thai cooking: grilling, steaming, stir-frying, charcoaling and fermentation. For Sujira ‘Aom’ Pongmorn (who has cooked at a number of celebrated restaurants across the city), fermentation is represented by the organic beef brisket atop fried curried rice salad, while stir-fry comes in the form of squid noodles in squid ink with cured duck egg yolk. Arisara ‘Paper’ Chongphanitkul (also the executive pastry chef at Asia’s 50 Best regular Issaya Siamese Club) looks after the desserts here. A unique tea-pairing programme is also on offer.

Key Information


39/19 Soi Suanplu, S Sathorn Road, Thung Maha Mek, Bangkok, Bangkok 10120