Chef Ton's dessert celebrates Thai fruit traditions. Pink guava provides natural sweetness and creamy texture. Roselle (hibiscus) adds tartness and floral notes. Cream brings richness while crisp elements provide textural contrast. The dessert is delicate and refined rather than heavy. Reviews note it as a sophisticated close to the tasting menu that respects Thai palate preferences.
Tips from diners
This dessert changes seasonally based on what's available — if pink guava or roselle are out of season, Chef Ton substitutes with other local fruits.
Tom kha gai traditionally uses chicken, but Nusara reinterprets it with mushrooms for a refined vegetable course. The coconut milk is simmered with galangal, lemongrass, and kaffir lime leaves. Mushrooms are poached separately then added to preserve their texture. The soup is silky without being heavy. This course demonstrates Chef Ton's mastery of classic techniques applied to seasonal ingredients.
Tips from diners
Allow the soup to cool slightly before sipping — the aromatics of galangal and lime are more pronounced at lower temperatures.
This bright course uses torch ginger (bunga kantan), a floral Southeast Asian ingredient. Fresh fish is raw or lightly cured. Torch ginger provides subtle floral notes that don't overpower. Fresh herbs and lime dressing provide brightness. The course cleanses the palate between heavier mains. Chef Ton sources the ginger from local markets and uses fish from sustainable suppliers.
Tips from diners
Ask the server about the torch ginger sourcing — it's a specialty ingredient that Chef Ton uses to elevate the dish.
The crab curry represents the essence of Nusara's refined approach. Fresh blue swimming crab is sweet and tender. The curry base is built from scratch daily using fresh turmeric, chilies, and coconut milk. The addition of local caviar (paddy field crab roe) adds brine and sophistication. The crispy betel leaf serves as an edible plate and adds subtle herbaceous flavor. Reviewers identify this as technically flawless.
Tips from diners
Eat the betel leaf base after finishing the crab — it carries absorbed curry flavors and provides a pleasant herbal finish.
This signature course celebrates Thai beef tradition while showcasing premium marbling. The wagyu is cooked to pink in the center, allowing fat to render while maintaining tenderness. Fresh holy basil releases its peppery aromatics from residual heat. The four relishes (nam phrik) vary seasonally but typically include tamarind, fish paste, and chili-based options. Chef Ton sources the wagyu locally. Multiple reviewers identify this as the culinary highlight of the menu.
Tips from diners
Sample each of the four relishes separately before combining them — this teaches you Chef Ton's philosophy of layering Thai flavors.
Nusara opened in 2022 under Chef Thitid 'Ton' Tassanakajohn, previously of the acclaimed Le Du. Within 9 months, it achieved one Michelin star and ranked #6 in Asia's 50 Best Restaurants — unprecedented recognition. The intimate 12-course tasting menu is served family-style with a rooftop view of Bangkok's most sacred temple. Chef Ton's tribute to his grandmother connects every course to family tradition.
Reservations are required and book 4-8 weeks in advance. A 100% deposit is required at booking and held until your reservation. Provide dietary restrictions when booking — Chef Ton adapts the menu thoughtfully.
The 12-course tasting menu takes 2-2.5 hours. Arrive 15 minutes early to enjoy the rooftop bar and settle into the intimate space overlooking Wat Pho.
Request a rooftop table facing Wat Pho when booking — the temple is illuminated at night and the view significantly enhances the dining experience.
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