In 2023, this restaurant was named the top restaurant in Asia and holds a single Michelin star. Situated in a charming standalone building in the heart of Bangkok, its dining area occupies the entire first floor. This unconventional setup for a fine dining establishment leads us to the main attraction - the food.
A light and crispy shell held an acidic green sauce with a crisp but meaty mushroom. The textures worked together wonderfully, and this was a flavorful first bite. 8/10
The squid was fresh and had an amazing texture. The bean paste and egg yolk added an amazing, complex flavor with intense savory and sweet notes and creamy egg yolk. Fresh, complex, and delicious. 10/10
Two preparations of mackerel finished our Amuse Bouche. The bottom was a refreshing combination of mousse and pickles with sour, spicy, and creamy notes. The top was a flaky mackerel paired with fresh radish and dehydrated soy sauce, which was uniquely crispy and intense. 10/10
A beautiful presentation of sweet and plump prawn was as delicious as it seemed. The freshness of the herbs with the briny pops of the sea grapes elevated the shrimp’s fresh sweet flavor. The beet and chili sorbet added another layer of flavor, and it was perfect with the dish. 10/10
The sea bass was a bit undercooked for my preference. Cooking sea bass for longer brings out its tender and fatty texture, and this one was slightly tough. The curry was light and acidic, and the herbs added to the freshness of this dish. The undercooked sea bass was really overpowering despite the solid flavors. 6/10
This was yet another amazing prawn dish. The prawn was bouncy and tender as expected. The curry was sweet and slightly spicy, while the prawn paste and squid were savory and umami. Amazing depth of flavor and variety of textures. 10/10
Perfectly tender and moist fish was accompanied by acidic and fresh curry and creamy cauliflower mousse. The fried corn was a nice sweet and crispy addition. While delicious, this dish was nothing too interesting. 7/10
The rice was absolutely delicious. The texture of the black rice combined with the fatty pork belly and fresh aromatics was interesting, while the flavor was complex and potent. The shrimp was tender and a bit too soft, and the curry was spicy, fresh, and herbaceous. Not sure if this is worthy of being a signature dish. 8/10
The beef was flavorful, but not completely tender. The sauce was complex and flavorful, and the little dot of curry was so spicy and aromatic. The foie mousse had a strong ginger flavor, which was very effective in cutting through the richness. The other various sides all had a unique flavor and helped elevate the beef, such as crisp cucumber and fried corn. An otherwise wonderful dish held down by lower quality beef. 7/10
This was everything a good palate cleanser should be—tart, cold, and refreshing. However, it wasn’t innovative or memorable. 7/10
The cold and smooth sorbet led wonderfully into the sticky coconut mochi. The sesame flavor was amazing with the coconut, and the young coconut below the mochi was so tender and delicious. One of the best desserts that I’ve ever tried. 10/10
The sticky rice was perfectly sweet and balanced, and the texture was wonderfully sticky and uniform. The coconut cake was also great. It was soft and airy with a clean coconut flavor. 10/10
Final Review: The food was absolutely delicious and innovative, having interesting ideas on top of Thai flavors. Is it the best in Asia? The dessert could very well be, and the rest of the courses were also delicious. The food is far better than one Michelin star restaurants typically offer, and the dishes were very interesting. The service is where this restaurant falters. There wasn’t much interaction, and the explanation of the dishes were bare-bones. It was still good service, but not at the level that I expected. The atmosphere was similarly acceptable but not amazing. 9/10
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