Review

Ekachan is chef Eakpol “Ake” Pichchawong’s inventive tribute to Thai cuisine from all regions of Thailand. His extensive a la carte menu showcases dishes from the north, reflecting a mix of ethnicities, the south heavily influenced by India, China and Java, the east with its bounty of seafood and finally, northeastern Isan highlighting the salty element from the ever-present pickled fish or Thai anchovies. The restaurant is furnished with rustic wooden tables exuding a charming, welcoming warmth. Many dishes can be described as unique, so the friendly service team are always on-hand for recommendations. Chef Ake sources all his ingredients from artisan farmers and fishermen across Thailand, and wherever possible, from the region where the dish originated, ensuring heirloom flavours and textures are preserved. Notable highlights include a rich Ceylon chicken curry in royal Siamese style and kaeng ra-waeng of beef curry with turmeric. Among the other distinctive dishes are green curry chicken Singhol style, and cockles in red curry with crispy betel leaves. Dishes can be spicy so ask service staff about the levels. Beverages include house Thai milk tea, Italian sodas, and an extensive range of bottled craft beers from across the globe, including English cider, New York beer, and Thailand.