NAWA

The logo, fashioned from an N and a W in the shape of a needle flower, stands for Nawa – Thai for innovation. Chefs Joe and Saki Hoshino embrace this concept using modern techniques to produce central Thai cuisine with authentic yet bold flavours, and a seasonal tasting menu of finger food, small bites and modified versions of main courses. The low-lit dining room has a modern and elegant design.

Innovative Culinary Philosophy

• Chefs Joe and Saki Hoshino focus on transforming classic Thai recipes into progressive cuisine, utilizing modern techniques while maintaining authentic flavors.

Seasonal Tasting Menus

• Nawa offers a seasonal tasting journey that includes finger foods, small bites, and innovative renditions of main courses, showcasing the best of central Thai cuisine.

Commitment to Sustainability

• The restaurant emphasizes the use of locally sourced and sustainable ingredients, enhancing the freshness and authenticity of their dishes while reflecting a thoughtful approach to dining and the environment.

Signature Ingredients

• River Prawn: A key ingredient in the signature Tom Yum Kung, known for its sweet and succulent meat, sourced from local waters to ensure freshness and flavor.
• Coconut Foam: Used in various dishes to add a creamy texture and enhance the tropical flavor profile, showcasing modern culinary techniques that elevate traditional Thai cuisine.
• Blue Crab: Featured in the innovative Blue Crab Nam Prik, this ingredient is celebrated for its delicate sweetness and is sourced from sustainable fisheries, emphasizing the restaurant's commitment to quality.
• Nam Prik: A traditional Thai chili dip that is reimagined at Nawa, incorporating local herbs and spices to create a vibrant flavor that reflects the essence of Thai gastronomy.
• Seasonal Vegetables: Sourced from local markets, these ingredients are integral to the seasonal menu, ensuring that each dish is fresh and representative of the current harvest, enhancing the overall dining experience.