The roasted duck with a myriad of Thai herbs and spices coupled with the crunch of the rice crackers is a must-try.
In order to bring new attention to forgotten Thai recipes, chefs Bee Satongun and Jason Bailey have combed through old cookery books from the period of King Rama V to King Rama VII (roughly 1870–1930) and has scoured the countryside for the right ingredients.
They follow the authentic textures and flavours of Thai cuisine and presents them in sophisticated tasting menus, which introduce rare herbs and ingredients, from edible hummingbird flowers in the smoky southern yellow curry with red spanner crab, to salt from Nan province.
The ancient Thai recipes, and the unique and organic ingredients, are combined with modern presentation, as exemplified by signature dishes such as stock-poached organic pork served with basil, coriander, red grapefruit, avocado, toasted rice and local flowers.
999 Ploenchit Road,
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