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Celebrity architect Duangrit Bunnag’s warehouse eatery is a chic, rustic place by the banks of the Chao Phraya River. Diners can enjoy the warehouse setting or opt for The Summerhouse House project, an al fresco glasshouse.
Rating : 17/20
To start, the Thai fermented sausage spicy salad is suitable for all—the dressing is neither too spicy nor is the fermented sausage overly sour. Ko mu yang, grilled kurobata pork jowl, is tender yet lean. The pork’s smoky yet light flavour matches well with the jaew northeastern dried chilli dipping sauce. Another home-cooked favourite, kalam nam pla, or stir-fried cabbage with premium fish sauce from Trad province, comes with black and white garlic. The cabbage is crisp and aromatic from both the fish sauce and the organic elephant garlic, which has been smoked for 21 days to give off a sweet flavour. For soup, the signature tom pla son glin is a slightly sour dill soup with sunchoke and fried barramundi. The fried fish chunks are crisp yet juicy from the soup. End with Thai desserts such as mango ice cream or the recommended cup-c, a baked fudgy chocolate cake served with vanilla ice cream in a cup.
Rating : 35/40
A trim list of affordable labels consisting mostly of Old World wines. The drink menu also offers Thai-inspired cocktails as well as draft beers and traditional Thai herbal drinks.
Rating : 15/20
Rating : 16/20