Review

Chef’s House is the mastermind of chef New, rurally located surrounded by his farmland, where he shares 20 years of culinary experience with gastronomic seasonal tasting menus. Focusing on French cuisine techniques with Thai and international twists, four-fifths of the ingredients are sourced from his farm and local artisans. The tasting menu consists of 11 courses infusing creativity and bold flavours into a fleet of small plate surprises. The menu dances freely across a medley of taste sensations. From finest meat and seafood options partnered with genius ingredient concoctions, to sensational sauces and palate cleansers, this inspired menu lives long in the memory. 2 way, 2 bite pairs sea and land fare on a single piece of French toast, with Andaman prawn with hot Japanese sauce, precision balanced with a Kagoshima wagyu A5 with chimichurri and teriyaki sauces as its perfect twin. Scallop and carrot combines sweet shellfish and carrot sauce with Hokkaido scallop, jasmine foam and pickled shallots on a bed of rich risotto using Japanese rice grown locally in Chiang Mai. Soba 5.0 serves a deeply refreshing cold noodle with ocean prawn, wild honey dressing, salmon roe, and black sesame ice cream. It’s all a delight. Every presentation oozes fine craft and unreserved passion for experimentation. Chef New is a treasure to the gastronomic scene in Thailand.