Whole freshwater fish marinated in salt, dried, then deep-fried until it puffs up like a chip. Reviewers call out the texture — light, airy, and intensely savory. The fish is eaten with rice to balance the salt. This is a traditional central Thai preparation rarely seen at modern restaurants.
Tips from diners
Break off pieces and eat with jasmine rice — the salt level is intentional and needs the rice to balance it.
Hand-torn pomelo segments mixed with smoked duck, roasted coconut, shallots, and a lime-based dressing. The duck is smoked over coconut husks, giving it a distinct aroma. Reviews consistently mention the balance between the citrus sweetness of pomelo and the rich, smoky duck. This dish is a variation of yam som-o adapted with royal Thai influences.
Tips from diners
The pomelo is hand-peeled the day of service — it's noticeably fresher than pre-packaged versions at other restaurants.
House-made shrimp paste dip that changes based on seasonal produce. Served with blanched vegetables, fried cha-om (acacia leaves), and fresh fruit like green mango or guava. Multiple reviews mention the dip's umami depth — it's fermented longer than most restaurant versions. The fruit pairing shifts every few months.
Tips from diners
The fruit changes seasonally — ask what's featured this month. Green mango is common but guava brings a different tartness.
Traditional curry made with tepo fish (walking catfish) and water spinach. The curry paste is ground by hand with lemongrass, galangal, and chilies. Reviewers highlight the fish texture — tender, not flaky — and the herbaceous broth that's lighter than coconut-based curries. This is a central Thai style less common in Western-facing Thai restaurants.
Tips from diners
This curry is lighter than Panang or Massaman — it's meant to be sipped with rice, not heavy on coconut cream.
House-made guava sorbet with chunks of salted plum and a sprinkle of dried chili. The dessert is sour, salty, and slightly spicy — not sweet. Reviewers note this is a palate cleanser in the Thai tradition, meant to refresh after a heavy meal. The plum adds a chewy, tangy texture contrast to the smooth sorbet.
Tips from diners
This isn't a Western-style sweet dessert — it's salty and sour to cleanse your palate. Expect a refreshing finish, not a sugary one.
Delicate kale leaves used as wraps filled with shrimp, peanuts, ginger, lime, and shallots. This is a starter in the Samrub set that primes the palate with sweet, sour, salty, and spicy notes. Food blogs highlight this as the opening act that sets the tone for the balanced feast to follow.
Tips from diners
These come first — pace yourself. The wrap is meant to be eaten in one bite to get all the flavors at once.
Pork belly slow-cooked with star anise, cinnamon, and Chinese five-spice until tender. The salted duck eggs add richness and a salty contrast. Food blogs call out the egg yolks — they're creamy and break apart into the braising liquid. This dish has Chinese-Thai influence, reflecting Bangkok's culinary history.
Tips from diners
This is the richest dish in the set — save some jasmine rice for it. The egg yolk mixes with the sauce and coats the rice.
Opened in 2025 by Chef Pom (M.L. Kwantip Devakula), great-great-granddaughter of King Rama IV. The restaurant serves Samrub-style dining — the traditional Thai art of coordinated dishes balanced for flavor and texture. Chef Pom cooks every dish herself and serves them tableside, stripping away the formality of royal cuisine. The menu changes every 2-3 months based on seasonal ingredients.
Reservations open on the 20th of each month at 12:30 for the following month. Book immediately — slots fill within hours.
Minimum 4 guests required to book. The Samrub set is 1,390 baht per person plus tax. Each seating is 90 minutes.
All dishes arrive at once — don't expect courses. Taste each dish in small portions to understand how they balance together.
Closed Monday and Tuesday. Friday to Sunday are busiest — Wednesday and Thursday lunches are easier to book.
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