Wana Yook

Inside a charming 100-year-old colonial house, Chef Chalee Kader creates an innovative seasonal tasting menu inspired by ‘Khao Kaeng’ or ‘rice topped with curry,’ and here, every course features rice from a different region of Thailand. The chef’s flavoursome contemporary dishes are served in the beautiful dining room, elegantly outfitted with wood furniture and silk cushions. To complete the experience, enjoy after-dinner drinks at the cosy ground-floor bar.

A tasting menu that treats everyday curry shops as a blueprint, then rebuilds the flavours course by course. A technique-driven approach that dries and powders components to keep the flavour while changing texture. A formal dinner upstairs, then a quieter finish with after-dinner drinks at the ground-floor bar.

Thai rice, rotated by region across the courses Fermented fish (tai pla) Thai curry pastes Regional herbs and spices

Seasonal tasting menu inspired by khao gaeng, curry over rice, with each course built around rice from a different Thai region. Served in a century-old house in Bangkok. Dinner Wednesday to Sunday, tasting menu from about $100.