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This recently opened, second outpost (the first is in Chiang Mai), is located in an elegant, naturefriendly dining space with floor to ceiling trees, cleverly echoing the cooking concept of locally-sourced farm to table molecular gastronomy.
Rating : 18/20
A six-course set menu is offered— four dishes can be selected from a range of signature offerings representing an element of nature (nest and farm). Try delicate Hokkaido scallops in a refreshing lime and ponzu jus. Alternatively, the tender beef tartare is accompanied by an intriguing charcoal ice cream, which balances the richness of the meat. Follow with pulled chicken with an onsen egg—which one can theatrically crack at table—surrounded with crispy rice vermicelli flavoured with truffle. Another recommended dish is the carrot shaped blue crab croquette coated with carrot powder and served with a smooth crab veloute. Meat lovers should try the locally-sourced beef tenderloin in a piquant garlic chive sauce. Desserts are also dramatic, including a strawberry-themed dish with a centrepiece of fluffy yoghurt marshmallow with frozen chocolate added table-side.
Rating : 34/40
The wine list offers an interesting selection of both New and Old World labels, with a small choice by the glass.
Rating : 16/20
Rating : 17/20