Reviewers call this the best item on the menu — a delicate soup that balances the richness of roasted duck with the freshness of Thai basil and the subtle sweetness of young coconut. The clarity of the broth demonstrates careful technique, while the combination of ingredients reflects traditional Thai soup-making from the early 20th century.
Tips from diners
Multiple reviewers called this the standout of their meal. The broth is delicate but deeply flavored — sip it slowly to appreciate the layering.
The young coconut adds a gentle sweetness and soft texture. It's different from the mature coconut you might expect, making this soup more subtle and refined.
A must-try dish that combines tender wild prawns with crispy catfish floss for textural contrast. The tamarind provides sourness, fresh ginger adds aromatic bite, and Somsa (a traditional Thai condiment) ties the flavors together. This dish exemplifies Chef Pim's approach of balancing hot and cold, sweet and salty using techniques from historical Thai cookbooks.
Tips from diners
The crispy fish floss adds an unexpected crunch. Eat it right away before the floss loses its crispiness from the moisture of the other ingredients.
This dish appears on the Heritage tasting menu. If ordering a la carte, pair it with one of the curry or relish dishes for a balanced meal.
A southern Thai curry featuring blue swimmer crab in a rich turmeric-based sauce. Betel leaves add a peppery, slightly medicinal note that's traditional in southern Thai cooking, while calamansi lime provides brightness. The dish showcases the bold, spicy flavors of Thailand's southern provinces using a recipe researched from historical sources.
Tips from diners
Southern Thai curries are typically spicier than central Thai versions. Ask the staff about heat levels if you're sensitive to chili — they can adjust.
The crab is blue swimmer crab, prized for its sweet meat. Make sure to extract all the crab from the shell to get the full flavor with the curry sauce.
A highly recommended dish featuring tender beef in a fiery stir-fry with aggressive seasoning. The name comes from the intense spice level and bold flavors. This dish demonstrates Chef Pim's ability to deliver surprising tastes while honoring traditional Thai cooking methods found in her family recipes and historical research.
Tips from diners
The name doesn't lie — this dish brings serious heat. Multiple reviewers recommend starting with the spicy crab and then moving to this as your main if you enjoy spice.
If ordering a la carte, get this with rice. The strong flavors are meant to be balanced with plain jasmine rice, not eaten on its own.
A vegetable dish featuring tender young fiddlehead ferns, foraged greens with a slightly nutty flavor and crisp texture. Stir-fried using traditional Thai methods with garlic, chili, and other aromatics. The dish showcases seasonal ingredients and demonstrates how aristocratic Siamese cooking refined simple vegetables through careful technique.
Tips from diners
Fiddlehead ferns are only available when young and tender. The season is limited, so order this if it's on the menu during your visit.
Premium Wagyu beef that reviewers particularly enjoyed, prepared using Thai aromatics like lemongrass, garlic, and chillies. The dish marries Japanese beef quality with Thai cooking philosophy, showing how Chef Pim adapts traditional recipes to incorporate premium modern ingredients while maintaining authentic flavor profiles.
Tips from diners
The Wagyu quality is excellent, but the Thai preparation is what makes it special. The aromatics complement rather than overpower the beef's natural richness.
Bangkok-born Chef Pim Techamuanvivit creates deeply personal menus inspired by family recipes and meticulous research into antiquarian cookery books authored by aristocratic Siamese women from the late 1800s to early 1900s. Held a Michelin star for eight consecutive years. Located at COMO Metropolitan Bangkok with indoor dining, terrace seating, and a private dining room.
Book ahead as this is a popular Michelin-starred restaurant. You can reserve via OpenTable, phone (+66 2 625 3388), email, or WhatsApp (+66 901985413).
For the full experience, order the Heritage tasting menu (2,900 THB++) which features canapés, shared mains, soups, relishes, and desserts. The Botany set (2,600 THB++) and Kanom Jin set (1,100 THB++) are also excellent options.
Lunch service Wednesday-Sunday offers the same Michelin-quality food at better value. At 1,800 THB++, the lunch set menu is one of Bangkok's best fine dining deals.
Choose the cool interior dining room, the terrace for outdoor ambiance, or book the private dining room for special occasions.
Dishes can be quite spicy, as authentic Thai food should be. Ask staff about heat levels when ordering and don't hesitate to request adjustments if needed.
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