“We want people to sample a variety of dishes with different tastes made from carefully selected seasonal ingredients and enjoy a new dining experience. “Each set will have five main dishes served at the same time with steamed rice. “We make our own coconut cream and curry pastes and the ingredients are prepared fresh every day. I opted for the samrub aek, starting with an amuse-bouche of kanom krok, coconut cream rice pancake topped with caviar from the Doi Inthanon Royal Project in Chiang Mai. The herbs and coconut cream are placed in the top chamber then after vapour pressing, the intensely filtered soup drops back into the lower chamber.

Source: The Nation Bangkok May 19, 2018 18:00 UTC