Course Menu
品鉴菜单The tasting menu as printed on its booking page (March 2026). The price is not printed on it.
Course Menu
Amuse-Bouche
Khao Tang Na Tang | Nam Prik Long Rue | Miang-Yum-Som-Za
Dry-Aged Fish with Tom-Kha Cold Soup
White Fish Dry Aged | Galangal | Cilantro Oil | Coconut Milk
Crispy Taro Dumpling Served with Ajad
Taro | Crab Meat | Ajad
Pomelo Salad with Sun-Dried Squid Roe and Crispy Seafood
Pomelo | Sun-Dried Squid | Housemade Dressing | Crispy Seafood
Authentic Kang Liang Soup with River Prawn
Banana Prawn | White Peppercorn | Shrimp Paste | Lemon Basil Foam
Coconut Chicken with Nam-Prik-Goi-Kung
Coconut Chicken | Seasonal Flower | Goi's Chili Paste
Hom-Su-Wan Cello
Pineapple | Wild Honey | Sato
Beef Panang with Kra-Bok Rice
Legyu's beef | Panang Curry | Eggplant | Kra-Bok Rice
Thong-Su-Wan
Thong-Su-Waan Corn | Butter Scotch | Hair's Corn Tea
Bua-Loy-Nam-Khing
Sticky Rice | Black Sesame | Mung Bean | Marshmallow | Ginger
Petit Four
Jelly Yogurt Lychee | Bueng Salted York Custard | Thong-Sa-Nae with Bangmod Orange | Thai Chocolate Truffle Ball