15 Courses Tasting Menu
A Contemporary Journey Through Thai Culinary Heritage
1. Nam Prik Ong & Blue Crab Nam Prik
Two regional interpretations of Thailand’s most essential condiment — a Northern tomato-based chili relish and a Southern blue crab chili paste.
2. Satay (Sous-Vide 15 Hours)Sous-vide ox tongue glazed with satay sauce, served with warm brioche and refreshing ajad jelly.
3. Yentafo
A contemporary interpretation of Thai–Chinese street food, featuring yentafo foam, ShÅ«taro fish, aromatic squid noodles, and crispy yentafo elements.
4. Southern “Kheuy Chalu” Crab
A Southern Thai fermented shrimp essence blended with egg and coconut milk, paired with fresh blue crab and shrimp crackers.
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Sukhothai Era
5. Straw-Roasted Duck, Straw Mushrooms & Roselle Fish Sauce
A reflection of early Thai cuisine, relying on herbs, smoke, and gentle spice rather than chili heat.
6. Wild Forest Curry with Fermented Fish & Grilled Catfish
An aromatic jungle curry featuring fermented fish, basil, and charcoal-grilled catfish.​
Ayutthaya Era
7. Coconut Curry with Sea Crab Claw & Fresh Basil Chili Sauce
A symbol of the arrival of fresh chilies, combining rich coconut curry with vibrant herbal heat.
8. River Prawn Three Ways
River prawn prepared in three expressions: garlic and prawn oil, mild choo-chee curry, and grilled with coriander root–chili sauce.
9. Fresh Oyster with Seablite and Young Coconut
Inspired by European oyster culture, reimagined with Thai citrus dressing and coastal greens.
10. Seasonal Fruit Sorbet
A refreshing pause to cleanse the palate before the final chapter.
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Rattanakosin Era
11. Rattanakosin Samrab
A traditional Thai set meal featuring seasonal chili paste, ravaeng curry with tenderloin or sirloin, sweet pork, seasonal vegetables, jasmine rice, and fermented fish sauce with wild Makuea Kwai fruit from Northern Thailand.
12. Umami Clearing Soup
A slow-simmered soup of 24-month-aged dried pork leg and pickled mustard greens, designed to reset the palate.
13. Seasonal Fruit Loy Kaew, Citrus Granité
Chilled seasonal fruits served with aromatic citrus granité made from bitter orange and lime.
14. Traditional Thai Ice Cream
Taro in coconut milk ice cream, accompanied by Southern lace crisps and caramelized red bananas.
15. Thai Petit Fours & Signature Tea
A selection of modern Thai sweets served with THARN’s signature tea blend of oolong, chrysanthemum, pandan, and stevia.