Review

Chef “Pop” Ramabut and restaurant manager Ratinut “Toon” Somton together provide a memorable modern Thai dining experience at this 3-floor townhouse. Pairings are exceptional, with a local craft beer offering competing with stellar Thai and global wine offerings and a kombucha pairing for those who prefer. This outstanding attention to detail is also evident in the culinary journey. Begin with a stunning local pork bite on a crispy bun, topped with a delicate fried quail egg yolk vibrantly yellow, served with spicy house-made chilli sauce. This is followed by smoked dry-aged giant trevally, coated with som sa dressing and goby fish with Thai tabasco, pak paew and assorted pickles. Dishes are composed with care and focus on elegant presentation, flavour profiles, and authenticity. Tapi river prawn arrives with an exquisitely light and fluffy egg tofu, topped with Hua Hin caviar and surrounded by sam kler soup. Pre-main of Thai wagyu with bai yanang sauce has multiple layers of flavour and texture. Following a palate refresher, the main course is served samrub style featuring crab mole, coral trout, pork neck with cashew nut and dried shrimp, young mangosteen in southern yellow curry accompanied by choices of Yasothon jasmine and yellow steamed Ou Doi rice. Desserts and petits fours are always a highlight, in particular smoked milk ice cream with honey tuile.