Chef Supasit 'Tap ' Kokpol mines King Rama V's 1897 European food diary to reinterpret the royal Thai menu spanning over ten courses. Rooted in deep historical research and French technique, the standout dishes include mackerel with roasted chilli paste and sticky rice, and pigeon red curry samrap. The flavours remain authentically Thai. The optional boiled rice course and petit fours complete an experience that sustains quality through to the end. Service is impeccable.