Sorn

Kan Chu Piang

Chilled blue swimmer crab leg coated in crab‑roe paste, served in a granite mortar with fiery yellow chili sauce—culturally resonant and texturally precise

Tapi River Prawn with Rice Crackers

Sweet Tapi River prawns seasoned with coriander root, garlic, black pepper and green mango, paired with sago crackers for texture

Rice Salad

Turmeric rice with jasmine flowers, fresh herbs, pomelo and kaffir lime—aromatic, citrusy, and herb‑bright

Yellow Curry with Young Mangosteen

Fragrant yellow curry featuring young mangosteen for sweetness, layered over turmeric and chili notes

Grilled Crispy Pork Belly

Perfectly crisped pork belly with golden skin and tender meat—textural contrast is the highlight

Charcoal Clay Pot Rice

Fragrant, fluffy rice with a slight crust from charcoal‑cooked clay pot—simple but memorable

Stuffed squid

Petit four

Beef curry with roti

Thai tea

Longan dessert

Cockle