Review

Phattanant Thongthong, better known as chef May, helms the kitchen of her restaurant MAZE, a tribute to her northern Thai roots. The menu offers multiple options. A northern Thai tasting menu, a distinctive journey of seasonal Thai creations and an a la carte menu dotted with European staples, each showcasing chef May's culinary prowess. The menu begins with signature home-made bread and butter, followed by a trio of Lanna appetisers, elegantly presented and punchy in places. This is followed by spicy akami tataki, Northern herbs to the fore and topped with a quenelle of caviar, with chef May showing she is unafraid to experiment with flavour forward combos. Namprik noom stands out with Hokkaido scallop and delicate scallop chips. Memorable dishes continue with sa bataeng of Himalayan salt aged sea bass and sai ua with squid, northern curry paste, a unique yoghurt and garlic aioli and an uber imaginative Lanna chimichurri. A treasured khao soi with pork in tonkatsu broth is a highlight, as is the meltingly slow cooked braised wagyu short rib with a distinctive and stylish Lanna caponata. A dessert of rich and dark Chiang Mai chocolate with raspberry completes the meal on a high.