Review

Prepare for a culinary education at Ekachan, which serves ‘The Wisdom of Ethnic Thai cuisine, specialising in the knowledge and craft of Thai cuisine across four regions. In a historic teak house on the bank of the Ping River, chef Eakpol Pichchawong preserves authentic flavours from heirloom recipes with homemade pastes, sourcing local and regional organic produce. Extremely popular with locals, reservations are recommended with options to book indoor and outdoor seating. Menus change based on seasonal ingredients. Guests are encouraged to explore rotating specials and signature reinterpretations of ancient Thai recipes. Selecting dishes from the varied regional menu is part of the fun. A powerful gaeng ra-waeng is a traditional curry with braised beef, stewed with turmeric-laden curry paste, enhanced with lemongrass and spices. gaeng so los, rare slowcooked red curry using sixteen spices of Persian and Indian influence consists of chicken, onsen salted egg and mangosteen fruit steeped in coconut milk for a warm, deep flavour. For seafood lovers, expertly prepared fish dishes are available, in addition to stir-fried river prawn served with an earthy head oil sauce. Servings can be spicy, so do advise the attentive and knowledgeable staff on your preferences. Select Thai desserts- of-the-day are available, combining both savoury and sweet flavours of regional delicacies. Drinks include specialty teas, juices and sodas, plus craft beer and wines.