I. Opening Bites

Pandan Roll

A delicate pandan crêpe filled with organic sweet corn and young coconut mousse, a light and elegant beginning to the winter journey.

🍸 The Heritage Mimosa — Served at 8 °C

II. Opening Bites

Mango Tango

An opening bite that awakens the palate, a crisp shell filled with fresh green mango and fermented chili garlic shrimp, crowned with toasted nuts and cilantro caviar.

🍸 The Heritage Mimosa — Served at 8 °C

III. Opening Bites

Aperitif Sphere

A refreshing sphere that bursts in your mouth, releasing bright notes of lemongrass, lemon, orange, goji berry, and yuzu.

🍸 The Heritage Mimosa — Served at 8 °C

I.V. Prelude Dish

Green Hug

Home-grown bean sprouts meet free-range chicken breast from Chiang Mai, delicately wrapped in a fresh Cha Plu leaf and crowned with a shimmering dew drop.

Finished with truffle and activated charcoal crumble, Chiang Rai garlic confit, pea sprouts, poached carrot, and a bold Isaan red curry sauce — a harmony of aroma, texture, and identity.

🍷 Jean Pabiot Pouilly-Fumé Cuvée Séduction 2019 — Sauvignon Blanc — Loire Valley Served at 10 °C

V. Cream

Wild Wild East

Our deboned chicken wing is meticulously stuffed with earthy mushroom duxelles, blending classic French technique with the vibrant soul of Thai aromatics.

🍷 Ca’ dei Frati “I Frati” Lugana 2021 — Turbiana · Lombardy — Served at 12 °C

VI.. Fresh Cut

Carrot Confidential

Carrot cappellini · Carrot sphere · Carrot caviar · Carrot crème · Carrot roll · Carrot oil crumble · Carrot jelly · Carrot glaze · Carrot tuile. Each element unveils a new dimension of flavor and texture, uniting to form a contemporary salad that redefines simplicity. Where the humble carrot meets the vision of a modern Gastronomist — Chef Alex.

🥤 Cold-Pressed Carrot Juice with Lime Foam — Served at 6 °C

VII.. First Service

Ravioli Goes Thai

A handmade ravioli pasta, inspired by the Thai flag, elegantly filled with blue crab meat and finished with a rich crab sauce, wakame salad, and Thai herbal liqueur caviar.

🍷 Lugana continuation — Served at 12 °C

VIII.. Palate Cleanser

Sugar Apple Frost

A refreshing sugar apple sherbet, crowned with fresh green apple ribbons and lightly dusted with dehydrated crushed mint.

IX.. Signature

Hog in a Log

Steamed pork ribs in a bamboo tube, paired with tender bamboo shoots and Nam Jim Jaew.

🍷 Karl’s Scepter Shiraz 2020 — South Australia — Served at 16 °C

X.. Dessert Prelude

Plate and Flavours

A refreshing kaffir lime semifreddo rests on an orange plantation rum base, complemented by a velvety ripe mango cream, and elegantly finished with delicate isomalt threads, a balance of citrus brightness, tropical depth, and refined artistry.

🍷 Gramona Gessamí 2023 — Muscat · Sauvignon Blanc · Gewürztraminer · Penedès, Spain — Served at 8 °C.

XI.. Decadence

The Artist

Where dessert meets art on a plate. Southern Thailand coffee beans are freshly pressed and transformed into a silky coffee mousse, paired with mango and strawberry paint, seasonal berries, frozen mango crumble, and ginger snow.

Château Maucoil Châteauneuf-du-Pape 2022 — PRIVILÈGE Grenache · Syrah · Mourvèdre · Rhône Valley  Served at 18 °C

XII.. Closing Bites

All Season

A quartet of sweet artistry to conclude the journey: • Fresh jujube stuffed with citrus salad and Normantal cheese • Crispy cone filled with coffee crémeux • Caramelized banana paired with lemon crémeux • Snow ball crafted from sweet potato, filled with banana and cheese

☕  Thai Single-Origin Coffee or Premium Organic Siam Lady Tea (Hundreds Heritage) Served Hot — serene, aromatic finale