This signature course exemplifies Chef Tap's deconstructionist approach. The duck is aged longer than traditional roasted duck, developing deeper flavor and creating meat that tastes almost beef-like. The coffee sauce adds bitter notes and umami depth that complements the duck's richness without attempting 'traditional' Thai presentation. The coffee choice is specific—usually sourced from Northern Thailand—showing regional commitment even in modern reinterpretation.
Tips from diners
This is the most discussed course at Coda—ask Chef Tap about the aging process and coffee origin. The technique is the star, not flavors.
Rather than serving curry as a finished sauce, Chef Tap presents the components: pastes, proteins, vegetables, broth—arranged on the plate. Diners can choose their composition or follow Chef Tap's suggested assembly. This approach forces engagement with the dish and reveals how much flavor comes from technique (emulsification, reduction) versus ingredients alone. Green curry becomes a conversation about what makes Thai food Thai.
Tips from diners
Don't assemble it immediately—study how each component looks and smells first. The deconstructed presentation is intentional, not a serving accident.
This dish takes som tam (spicy papaya salad) and questions its form. Green papaya is pureed and dehydrated into crackers, providing the texture of the original salad's papaya in a different format. The sauce components—lime, chili, fish sauce—are presented in dots and lines like modern art. This is the most visually experimental course, showing how Thai food can exist in multiple dimensions.
Tips from diners
This is plated like sculpture—don't rush into eating it. Ask your server to explain the techniques used. The presentation is the flavor.
This is Thailand's most beloved dessert, now questioned by Chef Tap. The mango is presented in multiple forms—cubes, puree, sorbet—showing the fruit's versatility. The sticky rice becomes a crispy rice cake and also a creamy rice pudding. The coconut milk is reduced into a jelly and also served as a foam. The diner rebuilds the dessert, discovering that memory and ingredient form are separate concepts.
Tips from diners
This course challenges your assumptions about Thai desserts. Approach it with openness rather than comparison to the traditional version.
Pad Thai is Thailand's most exported dish—often made incorrectly outside the country. Chef Tap takes the authentic version and breaks it apart. The noodles are turned into foam using molecular gastronomy techniques. The tamarind sauce appears as a reduction and a granita. Proteins are featured separately to showcase quality. This course asks: if I rebuild Pad Thai's elements differently, is it still Pad Thai?
Tips from diners
Ask the chef about the foam technology—it's not molecular gastronomy for show, each technique serves the flavor profile and honors the original dish.
Chef Tap Supasit Kokpol creates a tasting menu centered on 'memory, technique, and Thai identity.' Each course is a reimagining of a classic Thai dish—deconstructed, reinterpreted, plated with minimalist precision. Coda opened in 2023 and earned its first Michelin star in 2025, signaling a new era of Thai cuisine that doesn't seek authenticity but rather conversation with tradition.
Six-course seasonal tasting menu is 4,000 THB per person. Five-course lunch is 2,550 THB++. Book through AutoReserve or call directly. Monday-Thursday dinners only; Friday-Sunday offers lunch and dinner.
Expect to spend 2.5 hours on dinner. The pacing is deliberate—courses come with explanations. This is not fast-paced fine dining, but a methodical conversation with Thai food.
The vegetarian menu is offered with advance notice. Contact the restaurant when booking to discuss dietary preferences—the kitchen can adapt most courses.
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