European scallop technique meets Southeast Asian aromatics — the scallops are seared until golden with a just-set butter sauce finished with fresh Thai basil, bird's eye chilies, and lime. Served over a bed of crispy fried rice as a play on traditional Thai rice presentations. The flavors bridge both traditions without favoring one.
Tips from diners
Watch the scallops as they come out — they should have a golden crust but still be translucent in the center. This is how you know they got the sear right.
Thai braising spices (cardamom, cinnamon, star anise) applied to Western beef preparation. The short rib is fall-apart tender from hours of low-temperature cooking, finished in a glossy massaman-spiced reduction. The parsnip puree is silky and mild, allowing the spice and richness of the meat to dominate.
Tips from diners
This is rich. Order a light appetizer or salad before it — the dish needs a palate reset.
A modern appetizer combining Italian cheese with Thai aromatics. The soft, creamy burrata is paired with a clear, concentrated tomato water (not soup — something lighter), finished with an oil infused with fresh Thai basil, and topped with crispy fried shallots for crunch and savor.
Tips from diners
Start your meal with this — it's light, refreshing, and sets up nicely for heavier mains.
French duck confit techniques applied to Vietnamese sandwich format. The duck is fall-apart tender, shredded and served in a crispy baguette with a spiced mayo (mayo infused with bird's eye chilies and fish sauce), pickled daikon and carrot, cilantro, and a swipe of house-made pâté.
Tips from diners
Order this for lunch or as a lighter dinner option. The portion is generous but the sandwich format makes it feel less heavy than the plated mains.
Salmon fillet with a textured crust of toasted lemongrass, ginger, and panko, seared skin-side down until the skin is crispy. The fish is moist inside. Served over a silky cauliflower velouté finished with a touch of Thai fish sauce for umami, creating a bridge between French technique and Thai flavor.
Tips from diners
The skin side of the salmon is the best part — crispy and salty. Don't skip it.
Begin Again blends European cooking techniques with Asian ingredients and Thai sensibilities in a calm, garden-inspired space. The kitchen prioritizes creative reinterpretations of familiar flavors rather than strict adherence to either tradition.
Book through Hungry Hub for the set menu starting at 899 THB — it's excellent value for the quality and gives you a curated experience.
Request a seat in the garden area if available — the calm, planted setting is part of the experience and makes the meal feel more special.
The plates look artistic and smaller than they are — the portions are actually quite generous. Plan accordingly if ordering multiple mains.
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