This intimate 16-seat restaurant serves a seasonal tasting menu comprising over 10 courses made with ingredients from across Thailand. Some items such as soybean, are fermented or aged in-house by chef Phanuphol Bulsuwan, who was trained by his grandmother. The harmonious marriage of Nan black pig guanciale with pumpkin gnocchi, SyamIsBlue cheese and tomato-Sichuan pepper balsamic, is a highlight. Ask about the selection of house-fermented drinks.