Review

Located within the Jim Thompson Heritage Quarter, the restaurant is the focal point of this stylish cultural development. Choose between outdoor seating to enjoy garden views or indoor dining. The striking interior features many vibrant fabrics and wall coverings, a nod to the restaurant namesake’s silk trading background. Begin with minced Thai wagyu beef marinated with lemongrass, chilli paste, and herbs, skillfully wrapped in betel leaves, presented as flavourful packages. Deep-fried Surat Thani crab meat and pork, encased in delicate rice net wrappers, are both crunchy and comforting, accompanied by turmeric tartar sauce, which perfectly contrasts and complements. Highlights include fresh rice noodles served with tamarind and palm sugar sauce, served with glistening, slightly charred, grilled Tapi river prawn. Another is traditional green curry with turmeric and free-range chicken from Nakhon Ratchasima. The smoky aroma of the curry cleverly partners with the tender contemporary-styled chicken, with pickled grilled eggplant adding an extra layer of flavour. Doi Tung’s crispy pork belly, paired with wok-tossed seasonal vegetables, soy sauce, crispy shallots, and pork crackling, presents a vibrant textural mix. For dessert, seasonal fruits poached in jasmine syrup with wild honey yoghurt sherbet is a refreshing medley of flavours, while Thai shaved ice selections, served with various condiments, provide a delightful and cooling finish. The restaurant has an extensive wine list.