Review

Lahnyai is discovered through a slightly hidden entrance off the spacious lobby of a sympathetically restored, magnificent suburban mansion. One of Chef Ton and his brother Tann's ever growing restaurant empire, this discreet outpost offers Thai classic dishes, given a turbo-charged, modern twist with liberal additions of luxe local Hua Hin caviar, Hokkaido ikura or lavish shavings of imported European truffle, dependent on availability. The petite dining room is elegantly furnished with rattan chairs, the bottle-green walls, adorned with antique family photos, lending the desired ambience of a meal with friends in a smart residence. The open kitchen pass adds to the homely feel.

This is traditional Thai recipes reimagined, rethought out classic dishes with modern culinary techniques, adding a luxe twist to elevate the flavour profile to a new level. The menu begins with several bites described as teasers, highlighting Chef Ton's keenness to present his playful approach to dining. Premium produce is showcased in every step of the dining journey with sourcing of the best local artisan ingredients including lobster and squid and for their signature dish, dry aged duck.

The wine pairing continues the lighthearted and eclectic theme with a clever mix of local Thai wine, the old and new world, an organic chardonnay and a new wave sake.