The rice field crab is sourced from sustainable waterways in rural Thailand—areas where farmers use traditional harvesting methods. The crab is fried whole until every part is crispy and edible. The garlic (aged and pounded) adds pungency and cuts through the richness. This humble ingredient represents forgotten Thai ingredients—rice field crabs were once daily food, now appearing mainly at refined restaurants. Chef Prin documents this story before serving.
Tips from diners
Chef Prin tells the story of the rice field crab before serving—listen to the heritage explanation. This transforms the dish from food to education.
The great white sheatfish is a freshwater fish rarely seen in international cuisine. Chef Prin sources it from specific farmers who harvest sustainably. The stuffing combines shrimp paste (funky, umami-forward) with fresh turmeric root (spicy, medicinal). The fish is baked en papillote or steamed, infusing flavors throughout. This preparation is drawn from village cooking traditions documented in old Thai cookbooks.
Tips from diners
This fish has delicate meat and fine bones—Chef Mint will walk you through how to eat it. Take your time, it's part of the experience.
Jungle curry (gaeng pa) is a dry, intensely spiced curry from the forests of northeastern Thailand. The rice field eel is a delicate, sweet-fleshed ingredient. Chef Prin combines these to create a dish that tastes aggressively spiced yet refined. The jungle herbs (rarely available outside Thailand) provide aromatic complexity. This preparation draws from Isan (northeastern) traditions that have nearly disappeared from restaurant menus.
Tips from diners
This course packs heat and pungency—it's authentically Isan, not adapted for mild palates. If you're heat-sensitive, mention it during reservation.
This is the traditional laab preparation applied to duck instead of the usual pork or chicken. The duck is minced fresh, then dressed while still warm so it absorbs the dressing. The toasted rice powder (made daily by toasting rice in a dry pan) adds nutty flavor and absorbs excess liquid. Northern Thai preparation is spicier than central Thai cuisine. Each region's laab varies—Chef Prin documents these differences throughout the tasting.
Tips from diners
Chef Prin serves laabs from different regions throughout the year—this one represents northern Thailand. Ask which regional variation is on tonight's menu.
Laab is usually made with meat; using tiger prawn is a reinterpretation. The prawn is minced fresh and tossed with lime, fish sauce, chili, and toasted rice powder. Yellow eggplant (not common in Western cuisine) adds sweetness and textural contrast. Chef Prin sources the eggplant from specific farms that preserve heritage varieties. The dish honors laab tradition while questioning what ingredients can carry this preparation.
Tips from diners
Yellow eggplant looks unripe but is the right color when mature. If this seems unfamiliar, ask Chef Prin about it—he loves explaining ingredient provenance.
Chef Prin Polsuk and his wife Thanyaporn 'Mint' Jarukittikun run this intimate private kitchen in Silom, ranked No. 47 in Asia's Best 50 Restaurants. The tasting menu changes every two months, guided by discoveries on culinary travels paired with research from a food historian. Diners sit at the chef's counter, watching preparation while Prin walks through the story of each region's forgotten culinary traditions.
This is a private kitchen with limited seatings—only 2 rounds per night (5:30pm and 8pm). Book through Instagram DM or call directly. Expect a wait list of weeks during high season.
Chef Prin's background in Thai culinary history is central to the experience. He brings a food historian to research menus and can discuss the heritage of every ingredient. Come ready to learn.
Before the meal, diners are introduced to a palette of ingredients (some bitter, some funky) to prepare the palate and explain what's to come. This ritual is part of the experience—arrive on time.
Page last updated: