Taupe tones, natural light and clean lines lend this modern Korean restaurant a calm, minimalist charm. Well-travelled chef Lee Sanggun's concise tasting menu fuses Korean roots with Thai produce – vegetables, seafood and Chiang Rai rice. Highlights include eo-mandu delicately crafted from local catfish, comforting perilla oil guksu and a flavour-packed crispy crab, his playful riff on Korean fried chicken. A touch of shrimp roe nods to his time in Hong Kong, and the pickles are made in-house.