Review

Located within a villa estate, this humble Lanna style house has been converted into a showcase for Chef Kong's culinary tribute to Lanna cuisine, combined with ever changing input from across the globe. The restaurant centre-piece, a hefty chunk of v-shaped wood taken from an opera house, enables ten fortunate diners per sittinga phenomenal vantage point to share this culinary experience. This is a theatre, with Chef Kong and his team on the kitchen stage. Throughout the degustation journey he alternates between cook, narrator and sommelier, expertly describing the ingredients within each dish and their provenance. The wine pairing is as unique as the cuisine offering, moving from traditional to the lesser seen, effortlessly switching from Thai to English. Chef Kong's culinary prowess has always been there, however there is more confidence in his dishes this year and he has moved up a level. The menu changes completely every two months,in theme and content, another remarkable achievement served by the chefs that cook them, creating a palpable connection with the diners. Prior to dessert there is a recap dish of the evening, a magically conceived petite taster of each course enjoyed. One dish however is ever present; Amethyst, a clever combo of bualoy, krongkrang and tuptimkrob, simply unforgettable.