Baan Tepa

Chef Chudaree 'Tam' Debhakam brings the farm-to-table concept to life with her detailed, contemporary Thai tasting menu. Seasonal and sustainable ingredients, some sourced from her own backyard, highlight a culinary journey through Thailand. The dishes present bold flavours and delicate spices, crafted by a charming team within an elegant villa setting.

Culinary Heritage and Community Engagement

• Baan Tepa launched the "Baan Tepa on Tour" project in 2023, focusing on exploring and preserving Thailand's hidden food cultures by learning from local communities and sharing their stories through food.

A Family Legacy

• The restaurant is housed in a historic family home that has been in Chef Tam's family for three generations, reflecting a deep personal connection to the space and its culinary traditions.

Interactive Dining Experience

• Guests are invited to engage directly with the chefs during their meal, making the dining experience not just about food but also about learning and interaction, enhancing the overall culinary journey.

Signature Ingredients

• Dong Dang Noodles: A unique version of Thai rice noodles served with a coconut Lon sauce, seasoned with Ricotta miso cheese and Yunnan ham. This dish showcases the restaurant's creative approach to traditional Thai flavors while incorporating local ingredients.
• Local Crabs: Featured prominently in dishes like the "Crab Crab Crab," which includes a variety of crabs such as soft-shell and blue crab, highlighting the restaurant's commitment to using fresh, local seafood and showcasing the biodiversity of Thai waters.
• Thai Wagyu: This premium beef is used in various dishes, emphasizing the quality of local produce and the restaurant's dedication to supporting responsible farming practices.
• Garden Herbs and Vegetables: Sourced from the restaurant's own Tepa Garden, these ingredients are integral to the dishes, providing freshness and a direct connection to the local ecosystem. The garden allows for seasonal and sustainable sourcing, enhancing the flavors of the dishes.
• 14-Day Dry-Aged Duck: This ingredient is prepared using traditional methods, stuffed with minced pork, lotus seeds, and mushrooms, and slow-cooked sous vide before being grilled. It reflects the restaurant's focus on preserving traditional Thai recipes while employing modern culinary techniques.
• Grandmother's Roses: A dessert featuring rose apple ice cream topped with thinly sliced rose apple, beautifully presented to honor family traditions and the restaurant's heritage. This dish encapsulates the essence of Baan Tepa's philosophy of storytelling through food.

Tasting Menu Options at Baan Tepa, Bangkok

• 6 courses Introduction – THB 3,900
• 9 courses Full Experience – THB 4,500
• 10-course Tasting Menu – USD $123 per person
• 6200 THB tasting menu – THB 6,200 per person (reported by Travels for Stars)

Wine Pairings

• Regular wine pairing (7 glasses) – THB 4,300
• Premium/upgraded pairings up to THB 18,400 for an 8-glass premium pairing

Signature Dishes/Notes

• Horse mackerel, caviar, kapi
• Bamboo clam, fruit, kapi
• Lobster, rice, kapi
• Nam Prick variations (North: tamarillo sorbet, etc.; Central, South)
• Crab Chawanmushi
• Soft shell crab with crab jam

Notes: Prices are from reported menu references (Ranting Panda 2023; Travels for Stars 2025; World’s 50 Best Discovery 2025). Menu is seasonal and may vary.