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Two Michelin stars for southern Thai cooking in Bangkok — spice trays, the crab rice, and a long menu built around ingredients from the south.

RestaurantBangkok53 photos
A glass of white wine poured at the table, the bottle behindA glass to start A member of the team presenting an ingredient at the tablePresented at the table The printed card standing on the table before serviceThe card The menu open on the tableThe menu Fresh chillies, aromatics and dry spices set out on a trayThe tray of raw materials The first dishes set down on the marbleSet down A single composed course in a blue-glazed bowlIn the blue bowl Herbs, greens and shellfish arranged on a shallow plateHerbs and greens A clear cup of jellied brothClear and cold A cold beer poured beside the plateBeer, cold A single crisp-fried course on a plain plateFried crisp The raw ingredients of the course laid out on a trayWhat it is made from Three small courses arriving togetherThree at once Greens, egg and shellfish on a glazed plateThe plate A bottle from the list, opened at the tableFrom the list Warm breads brought out in a woven basketBread, warm A small course served in a flower-shaped cut-glass dishIn cut glass A red poured alongside the middle coursesPoured red A member of the team explaining the course before it is set downExplained first A course built in a stone mortar and served in itPounded in stone Small jars and a coconut set out on a wooden boardOn the board A grilled course served over a terracotta potFrom the clay pot Two of the team finishing a dish at the tableTwo hands, one plate An orange wine opened at the tablePoured orange A course finished at the table beside a bowl of raw vegetablesFinished in front of you A bowl of raw chillies and vegetables beside the finished dishRaw and cooked A chilled white opened for the middle of the mealWhite, chilled The table part-way through, several dishes at onceThe table, mid-meal A clay pot carried to the tableThe pot arrives The covered dish lifted into placeLifted The clay pot opened at the tableOpened Steam off the pot as the lid comes awaySteam The plate set down in front of the guestSet down A composed course on a plain white plateOn white A course finished in a green sauceIn green sauce Beans nested on the plate under a spoonful of relishA nest of beans Blanched greens in a deep blue bowlGreens in blue A crisp-fried course served in a woven basketFrom the basket A curry served in a stone bowl beside the basketCurry in stone The trolley worked at the side of the roomAt the trolley A small basket handed across the tableHanded over A leaf-wrapped course held out before it is openedWrapped in leaf The bottle shown at the table before pouringThe bottle shown A round golden pastry on the tableA round, golden A crisp golden ring set on a dark puréeCrisp on dark A course served beside the tin it referencesFrom the tin The tiered stand of sweets brought to the tableSweets arriving The sweets under a glass dome on the tiered standUnder glass The final plate of small sweetsThe last plate A bowl of green fruit, chilli and herbs set out with small dishes on a trayThe first set, arranged A single golden lattice fritter on a dark sauce, on an embossed white plateOne crisp thing, one dark sauce Mangosteen and a green fruit on a plate, a blue-labelled bottle behindMangosteen, and something green A rattan tray of golden fritters beside a glass of white wineA tray of them, with wine