SPRING 2020  |  INSPIRED BY OUR CHEFS’ MENTORS

เมี่ยงส้ม

MIANG SOM

Navel orange, shrimp, herbs, peanuts, coconut, betel leaf

ขนมครก

KANOM KROK

Scallop, galangal, coconut cream, lemongrass, lime leaf, crispy rice cup

ขนมต้มไส้ปลาแห้ง

KANOM DTOM SAI PLAA HANG

Sticky rice dumpling, smoked trout, fried shallot, crispy trout skin, sesame-chili sauce

Two Shepherds Trousseau Gris ‘Fanucchi Vineyard’, Russian River Valley, CA  2018

แกงจืดลูกรอก ซี่โครงหมู

GEAW JUED LOOK LOK

Braised pork spare ribs, egg sausage, tsaoko nut, chinese celery, purple and gold potato, bok choy

Malat Grüner Veltliner ‘Höhlgraben’, Kremstal, AUT  2017

พล่าปลาทู

PRA PLAA TU

Ahi tuna, spicy mustard dressing, asparagus, nettle, fiddlehead ferns

ข้าวยำ กับหอยรมควัน

KHAO YUM HOY ROM KWAN

Smoked mussels, mixed grains, jellyfish, shallot, vietnamese coriander, mussel-saffron jus

Bow & Arrow Sauvignon Blanc ‘Union School’, Willamette Valley, OR  2018

ฉูฉี่กุ้ง

CHOO CHEE GOONG

Chu chee curry, kauai prawns, shrimp ball, lion’s mane mushroom, lime leaf

น้ำพริกส้มแขก

NAHM PRIK SOM KAK

Ground pork, coconut milk, shallot, garlic, som kak, candied bacon

ซี่โครงแกะ

SRI KLONG GAE

Roasted veal rack, veal-anchovy jus, crispy baby anchovy, fish sauce glazed turnip, fermented radish

ข้าวห่อใบบัว

KHAO HOR BAI BUA

Jasmine rice steamed in lotus leaf, kidney bean, job’s tears, baby shrimp, lap cheong sausage

NV Leon Boesch Edelzwicker, Alsace, FR

ไอศครีมขิง

SEMIFREDDO KHING

Ginger-honey semifreddo, jasmine meringue, guava-lime sauce, pandan-lemongrass oil, bee pollen

ขนมหม้อแกง

KANOM MOR GANG

Rose brûlée-pandan sponge cake, sugar tuile, coconut-yoghurt, lychee, hibiscus powder

Domaine Castera Jurançon ‘Caubeigt’, Sud-Ouest, FR  2016