SAENG WA GOONG MAE-NAM PLA FU
Believed to be inspired by Southern Thailand’s Yum Tai Pla, this dish is reimagined with aromatic herbs like ginger, lemongrass, shallots, and kaffir lime leaves.
Khum Hom features grilled jumbo river prawns from Tapi River in Surat Thani, and paired with crispy dual-water seabass from Songkhla for a complex mix of flavors and textures.
GAENG RA-WAENG SHORT RIB
Gaeng ra-waeng, a semi-dry curry, is believed to have introduced in Thailand during the reign of King Rama V after he visited the island of Java.
This dish has a texture similar to panang curry and flavor notes reminiscent of a green curry, all elevated by turmeric and lemongrass. We braise Australian beef ribs to a melt-in-your-mouth tenderness, creating a rich and deeply spiced homage to a royal culinary legacy.
MIANG PLA KORB
Miang Kham is a traditional Thai delicacy renowned for its herbal benefits.
Our version replaces the typical shrimp paste with salted mackerel and adds crispy fried gourami from Bang Bo, creating a fresh and distinctive flavor.
KHAO MAO I-TIM KLUAI KHAI
A nostalgic dessert rooted in Thai tradition, Khao Mao features toasted young rice balls filled with soft Kluai Khai bananas and paired with sun-dried banana ice cream from Sukhothai Organic Farm.
This dessert is a naturally sweet and comforting homage to the familiar flavors of childhood.
