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Chef Kongwuth Chaiwongkachon and his team prepare a 10-course set menu each night for a maximum of 16-20 guests. Chiang Rai is at the heart of the tastiest and most varied Thai produce and much of it will find its way to your table as the evening progresses. Reservations only and depending on the size of your party you may need to book weeks or even months in advance.
Rating : 18/20
The 10-course menu changes completely every month and showcases only the finest locally sourced meats and vegetables with chef Kong making it a point to know the producers personally. If there is a theme, it is Lanna style cooking. Each plate is meticulously presented and the team will give a full explanation (in both Thai and English) of exactly what has been prepared. A sample of what might be on offer: smoked sturgeon with seared skin from the Royal Project, fermented soy pork belly, black chicken larb presented in a sausage, smoked spicy duck with grape and cranberry, pork belly curry with bamboo shoots, eggplant and pumpkin, khao soi with goat meat, water buffalo and jasmine rice and Japanese rice pastry with sugar plum, caramel and cardamom ice cream.
Rating : 39/40
There is a small but adequate selection of wines chosen to complement the Lanna style spices and flavours.
Rating : 16/20
Rating : 19/20