Phra Nakhon takes its name from the historical riverside district of Bangkok, which dates from the Rattanakosin era and is considered the birthplace of the Thai capital. As a child, Chef Wichian “Lek” Trirattanavatin toured the markets of Phra Nakhon with his father, who worked as a chef in the district for 40 years.

The menu includes small plates, such as freshly-shucked oysters with house-made chili paste, Chiang Mai-style beef skewers, or Southern Thai-style grilled and marinated wild-caught squid. Soups and salads revive the original versions of Thailand’s favourite dishes, such as Rattanakosin-style tom som (hot & sour soup with wild caught sea bass).

Savour Tha Chin-style grilled beef oyster blade in a curry of Chai Nat province cassia leaves, chargrilled Ayutthaya river prawns with seafood sauce and betel leaves, marinated duck breast in a curry made from Trat cowa leaves, or pork belly caramelised with Chiang Rai spices.

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