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.