Coconut cream rice pancakes infused with galangal and topped with Inthanon caviar.
Great grandmother Sa-Guan Sri’s recipe Thai rice noodle with golden bean gravy accompanied by steamed local vegetables.
Pak Naam Bang Ta Boon blue crab stirred in creamy coconut milk and shallot served with garden vegetables and grilled crab’s egg.
Mango tree ant’s eggs and wild star gooseberry mixed with herbs and local vegetables cooked in charcoal ashes.
Mother Jong’s recipe crispy Bang Pakong sea bass with sticky red curry and ground crispy pork.
Singha Buri triple cooked sundried river fish mixed with sugar and deep fried shallot served with watermelon and three flavors caviar.
Charcoal grilled spicy rice field climbing perch fish with local herbs wrapped in banana leaves.
Grilled live river shrimp and crispy cat fish served with spicy fermented pineapple and river fish dip.
Andaman crabmeat and ground sundried Ayutthaya river fish in thick red curry and betel leaves.
Stirred rice flour with limewater infused and colored with burnt coconut husk served with Thai coffee ice cream.
Northeastern style deep Fried Khao Yai Hill ant’s eggs and minced Kurobuta pork spicy salad with herbs coated with pounded unripe rice and Hom-mali rice foam.
Steamed mix vegetable salad with sun-dried Pak Naam Pho river fish and chilli paste coconut cream dressing.
Stir fried spicy Poung Young tamarind and ground pork served with vegetables and crispy Sepat Siam fish.