Review

Restaurant INT opened in 2023 atop the Best Western hotel Sukhumvit Soi 20. The brainchild of chef Pat-In “Knock” Promsawadi and his partner, Kamonchanok “Ying” Chaothasai, who have created a loyal following for their distinctive brand of modern Thai cuisine. An open kitchen affords diners a bird's-eye view of the preparation, execution, and assembly of the dishes. Attention to detail is paramount, with chef Knock’s latest tasting menu a masterclass in reimagining traditional Thai dishes using premium imported ingredients and leading-edge global culinary techniques. The meal begins with a trio of bites, cobia fish with lemongrass, blue crab with French caviar, and pork belly with red curry. Then followed by a warm, ethereally light, and fluffy potato bun accompanied by elegant quenelles of butter. Next up, Hokkaido scallops with seasonal vegetables, burdock root, and katsuo-bushi, an innovative yum tawai. This is intelligent, and flavour-packed cooking at work. A standout texture of pork follows, fast becoming a chef signature, recreating the popular Thai favourite of mookata. Dishes continue to dazzle, with a chef specialty of tender, precision-cooked New Zealand wagyu fillet with memorable accompaniments of rice cake and beef ball. A finale of a unique take on Khao Lam is unforgettable. The wine list is global, and the wine pairing is a solid match, bespoke Thai-themed mocktails and cocktails are recommended.