Chefs Duangporn Songvisava and Dylan Jones skilfully articulate the essence of Thai cuisine in a bold sharing-style menu featuring grilled river prawn and long aubergine salad; hot and sour soup of pickled mustard greens with Tan Khun chicken; stir-fried pork neck with shrimp paste, chili and lime leaves; and signature petit fours.
|Date:||4 March 2021|
|Time:||From 6.00 pm|
|Price||THB 2,880++ per person
THB 4,380++ per person for wine pairing
Prices are subject to 10% service charge and 7% government tax.