Thai cuisine evolves here while honouring tradition. The menu offers classics and vintage recipes, including those favoured by the royal family. Standouts include sweet and sour crispy rice noodles with river prawns and flavoursome massaman curry with slow-cooked Kamphaeng Saen beef. Begin in the bar with signature cocktails made using Thai liqueurs and herbs.

Royal and heritage Thai recipes, cooked for today

• The kitchen leans on older Thai preparations and royal-era formats, including high-skill appetisers and set dishes built around shrimp paste, herbs and slow-braised meats.

A menu anchored by curry and crab

• Blue swimmer crab curry with wild betel leaves sits alongside massaman and tom yum, with grills finished over charcoal.

Dessert as a second act

• The menu keeps room for Thai sweets like Som Chun and Khanom Saneh Jaan.

Signature Ingredients

• Blue swimmer crab
• Wild betel leaves
• River prawns
• Shrimp paste (in dips and stir-fries)
• Massaman curry paste
• Pomelo (in spicy Thai salads)
• Kurobuta pork
• Bitter orange (used to perfume sweet and sour sauces)
• Kaffir lime leaves and lemongrass

Saneh Jaan Menu Summary

Shape of the menu

• Royal-leaning Thai cooking across starters, salads, curries and grills, plus a set lunch selection.

House signatures to look for

• Blue swimmer crab curry with wild betel leaves.
• Beef massaman curry.
• River prawn tom yum.
• Mixed crispy rice vermicelli with river prawn, built on a royal-era method.
• Grilled rib eye with northeastern Thai jeaw sauce.

Desserts

• Som Chun, a herb-scented sweet, sour dessert.
• Khanom Saneh Jaan, a rice-flour, coconut dessert.