Review

Arriving at this stunning villa, one is greeted by owner Pimmada “Pam” Kankulsuntorn, who leads the service team and sets the scene for a memorable dining experience. Partner, chef Chindarnai “Dan” Boonchaliew, helms the kitchen, and together their culinary philosophy supports local artisans with occasional imported luxury ingredients as needed. Classical background music ensures an intimate ambience in the stylish dining room. Sip a local cocktail or mocktail while Pam provides a short narration, showcasing a basket of ingredients that will be cooked during the evening. A trio of tasty amuse bouches are brought to table, perhaps a refreshing miang kham, curried egg choux, topped with caviar or homemade spicy sai oua northern sausage. To follow, Hokkaido scallop in Thai beurre blanc sauce. Next up fish and chips, a cleverly composed dish of golden deep-fried fish, fish-mousse stuffed zucchini, lemon gel and house-made tartare, accompanied by sweet potato fries and Chiang Mai potato sheet. This is followed by Japanese oyster, with pumpkin pancakes, sour cream, and caviar, then a salsa, and clear tomato consommé. Choices of main course can include river prawn, double lamb chop, wagyu beef or duck, all served in meticulously executed sauces, perhaps massaman, panaeng, or krapao. Wine pairings are available, including several Thai wines, in addition to a decent wine list.