Drink and Dine
Laying the table.
A century-old riverside house, Thai heritage cooking
Baan Phraya
Restaurant
The house is Chef Pom's own telling of Thai cooking, run through her grandmother's recipes from her childhood in Yasothorn, in Thailand's northeast.
An organic herb garden a few steps from the kitchen supplies the herbs behind the cooking and the drinks, cut fresh each morning.
The tasting menu runs in 5 named chapters, from Awakening of Siamese Taste to Sweet Charm of Siam, and costs about THB 3,800 a person.
The building itself is part of the evening: original teakwood, fretwork screens, and rooms that still carry the shape of the private residence they once were.
Kismet Recommends
- Thai honeycomb biscuit, Thai herbs and eggplant custard
- Grilled Surat Thani River prawn
- Charred free range Kao Yai duck green curry
- Marinated bamboo fish grilled in a coconut shell
- Roasted silver banana with pandanus ice cream
The kitchen
Chef Phatchara 'Pom' Pirapak
Executive Thai Chef here and at Terrace Rim Naam across the water, where she writes the à la carte.
An organic herb garden a few steps from the kitchen supplies the herbs behind the cooking and the drinks, cut fresh each morning.
