Chao Phraya Terrace

Chef de Cuisine Jessada Khruapunt grills everything over coconut husk, lychee wood and charcoal, from banana prawns and organic chicken thigh on skewers to a whole grilled red grouper finished with fermented soybeans and red curry.

The kitchen names its own growers by province — Nakhon Ratchasima corn, Maha Sarakham wagyu, Ratchaburi organic pork and chicken — so the same dish printed at another Thai restaurant reads differently on this menu, sourced rather than generic.

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