Named after the province where its key ingredients are sourced, this dish exemplifies the restaurant's commitment to showcasing Thailand's diverse regional ingredients. Reviewers specifically called out Khao Yai as one of their favorites from the tasting menu, highlighting how Chef Tan-Parkorn blends Chinese flavors with European techniques using purely Thai ingredients.
Tips from diners
Each dish on the menu is named after a Thai province. When the chef presents this course, ask about the specific ingredients and why Khao Yai was chosen as the source.
The restaurant shifted to 100% Thai ingredients in 2024, which was particularly challenging for items traditionally imported. This dish showcases that commitment beautifully.
One of the standout dishes that reviewers specifically mentioned loving. Mae Hong Son, a mountainous northern province, provides unique ingredients that the chef transforms using his signature fusion approach. The dish demonstrates the restaurant's philosophy of taking diners on a culinary progression across Thailand through each course.
Tips from diners
Mae Hong Son is known for distinct northern Thai flavors. This dish shows how the chef respects those traditional tastes while applying his European training.
The chef is very hands-on and talks with guests. When he presents this course, don't hesitate to ask about his inspiration and the sourcing story.
A showcase of Thailand's Andaman coast, featuring fresh blue crab from Krabi prepared in a southern-style curry. The dish incorporates herbs and edible flowers grown in the restaurant's own garden, which are harvested fresh for each service. This course exemplifies the sustainable approach where the restaurant converts waste into bio-fertilizer for their farming partners.
Tips from diners
The blue crab is sourced directly from Krabi fishermen. The sweetness of the crab meat plays beautifully against the complex southern curry spices.
Notice the fresh herbs and flowers garnishing the dish. They're grown on-site and picked the same day you're dining.
A visually striking course that showcases the restaurant's commitment to growing their own herbs and edible flowers. The dish changes with the seasons based on what's flourishing in the garden at the time. It demonstrates Chef Tan-Parkorn's ability to elevate humble Thai ingredients through refined technique.
Tips from diners
Ask the staff which flowers and herbs are currently in season. The garden's output changes throughout the year, so this dish is never exactly the same twice.
Part of the 14-course tasting menu experience across Thailand's provinces. The restaurant partners with a network of local farmers and fishermen to source 100% Thai ingredients, with dishes named after the regions where key components originate. Each bite tells a story of Thailand's culinary diversity from north to south.
Tips from diners
The 14-course menu is designed as a complete experience. Don't skip courses if offered choices — each one represents a different region and flavor profile.
Consider the soft drinks pairing over wine. It's expertly matched to each section of dishes and features Thai beverages including Chiang Dao mead and herbal teas from the garden.
Established in late 2020 by Chef Tan-Parkorn Kosiyapong with Sino-Portuguese architectural inspiration. In 2024, shifted to using exclusively Thai-sourced ingredients, with each dish named after the province from which its key ingredients are sourced. The restaurant cultivates its own herbs and edible flowers and converts waste into bio-fertilizer returned to partner farmers.
Book well ahead and note the 72-hour cancellation policy. A credit card deposit equal to half the menu price is required to confirm, and you'll be charged the full fee for cancellations under 72 hours or no-shows.
Last seating is at 7:30 PM and the full experience takes 2 to 2.15 hours. Arrive at your reservation time to allow the chef to personally greet you and explain the restaurant's concept.
Request seats facing the open kitchen to watch the chefs work. The restaurant has an open kitchen concept where you can see the meticulous preparation of each course.
The soft pairing is highly recommended and includes Thai beverages like Chiang Dao mead, herbal tea sets from the garden, and drinks made using traditional Thai fermentation techniques.
For parties larger than six people, you must book via email at info.thegreatestofalltime@gmail.com or through Line rather than the online reservation system.
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