Mains
Wagyu Massaman
แมสมั่นวากิว
A48-hour braised Wagyu short rib, massaman reduction of star anise and cardamom, charred shallot cream, toasted peanut soil.
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The Craft
Ingredients as Philosophy
Every component on every plate is sourced with intention. We build direct relationships with growers who share our commitment to perfection — so what arrives in your bowl is the truest expression of where it grew.
Aroma
Galangal
Chiang Mai Highlands
Harvested within 24 hours of service. Its citric heat underpins every broth we produce.
Zest
Kaffir Lime
Southern Coastal Groves
Both peel and leaf. Cold-pressed into oils, rendered into pearls, shaved over finished plates.
Depth
Fingerroot
Central River Basin
The forgotten krachai — a rhizome of floral intensity that defines our signature butter sauces.
Signature Series
Five Essential Plates
Drag to explore
Mains
Lobster Tom Kha
ต้มข่ากุ้งมังกร
Whole Nova Scotia lobster tail in a galangal-coconut consommé, kaffir lime pearls, fragrant lemongrass oil.
Starters
Beef Larb
ลาบนกพิราบ
Wood-roasted squab, toasted rice dust, bird's eye chili oil, fresh herbs, crisp shallots, a salad balanced on the edge of fire.
Starters
Kanom Jeen Blue Prawn
ขนมจีนกุ้งมังกรน้ำเงิน
Fermented rice vermicelli, house-pressed coconut cream curry, tiger prawns, turmeric leaf chiffonade.
Desserts
Mangosteen & Black Pepper
มังคุดพริกไทยดำ
Mangosteen sorbet, cracked black pepper tuile, compressed dragon fruit, jasmine granita, aged coconut cream.
Signature
Spiced
Reservations
Your Table Awaits
We offer a limited number of seatings each evening. To reserve your place, contact our team directly or write to us.
Tue – Fri: 6pm – 11pm · Sat – Sun: 5pm – 11pm