Review

Focusing on seasonal ingredients with a nature-forward tasting menu, Loyrom offers a Nordic-inspired dining experience that balances taste, well-being, and the environment. Set in an elegant space decorated with abstract paintings, plants in tall vases, and large glass jars filled with kombucha, this last feature suggests a culinary ethos, aimed at bringing out the best of nature’s ingredients to create dishes that are naturally flavourful and nourishing. The menu changes seasonally, featuring local ingredients that are in season. The rainy season menu opens with a drink infused with bai chamuang or garcinia cowa. This herbal vegetable represents the rain’s earthy, refreshing, and fragrant aura. Using local ingredients aligns with Loyrom’s culinary philosophy, with fish and meat sourced from trusted local suppliers, and ingredients infused into traditional Western recipes. The bread basket features sourdough brioche, subtly sweet and made from baked black sticky rice. These are served with a medley of creative condiments, from velvety kokumi-infused garlic butter to seasonal cured fish and tangy fermented cucumber. Norwegian waffles are popular, served with Loyrom caviar from the Baltic Sea, displaying a delightful indulgence. The wine pairing option for the tasting menu has been passionately curated, and the juice pairing is surprisingly intricate and fitting for a non-alcoholic experience.