Head Chef

Sayarm Youngyuen

Dish Inspiration

A long and delicate preparation procedures to ensure customers a cracking texture and a mouthful flavor. After 4 hours slow cook, seasoned with herbs and spices, our pork fillets will be placed in oven for another 2 hours till their skin turned golden brown. It will be tossed in a wok with authentic Thai chili and garlic sauce and fresh basil. One of the most popular dish in the restaurant

Matched

Pinot Gris 2014 with Pork Belly + Shiraz 2012 with Soft Shell Crab

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