Chef Pom's newest Thai restaurant, Chef's Table

Chef Pom's newest Thai Chef Table is very delicious 10/10. Plus the price is good at 1,390++ per person. There are 9 full menus, including desserts, and reservations for 4 or more people are accepted. Kwantip Samrub Thai Dining This restaurant is a collaboration between Chef Pom and her son, Phi Air, and is presented in the form of a Thai set menu, using 4 generations of cooking wisdom, from the central Thai recipe from the palace of Thewawesm of her grandmother, to the southern local food of her mother from Thung Song, Nakhon Si Thammarat, to Chef Pom and Phi Air, her youngest son, who have continued with modern cooking techniques. It is complete with sour, sweet, salty, spicy, and complete in every sense, and complete in every type, whether it is a salad, boiled, fried, grilled, stir-fried, dipping sauce, or snacks, and complete with ingredients from both land and sea, including vegetables, fruits, meat, pork, chicken, shrimp, shellfish, crab, fish. The restaurant's menu changes according to the season, ingredients, or every 2–3 months. Start with snacks Welcome Drink, fragrant herbal drink Miang Kale, very delicious, I like it very much, it has a complete flavor. It's a great taste bud opener. Main course Mango chili paste uses young mangoes, raw Kaew mangoes, and ripe Kaew mangoes with turmeric. Eat with fresh vegetables, boiled vegetables, and fried cha-om. Fried gourami is deep-fried with gourami over low heat until the meat is soft and tender. The meat is then fluffed and fried until crispy and fluffy. Yam Kai Yang Tao is an ancient salad recipe that tastes similar to Pla. In the past, it was made from turtle meat that was caught in fishing nets, but nowadays, chicken meat is used instead. This menu in the set represents an ancient recipe that is hard to find. Stewed salted eggs is Chef Pom's own recipe. It uses star-shaped salted eggs and a slightly sweet stewed sauce to balance the saltiness of the eggs. Tom Jiw Pork Neck is a sweet and fragrant soup with shallots and sourness from tamarind juice. Smoked duck with longan wood and grilled with straw is smoked with longan wood and grilled with straw. Topped with the original Panang curry recipe. Served with pickled Bijin tomatoes and sweet basil leaves. Kale with shrimp paste and salted fish Hong Kong kale stir-fried with the best oyster sauce imported from Hong Kong and shrimp paste, sprinkled with shredded roasted salted fish. Fried snow fish with turmeric and young pepper Snow fish marinated in turmeric, fried until the outside is crispy but the inside is still juicy and soft and melts in your mouth. So delicious! Fried river prawns with three-friend shrimp roe. Use 54-degree sous vide river prawns with river prawn shell oil and quickly fried in very hot oil. The bouncy meat is topped with a sauce made from river prawn roe and three-friend. The highlight is Chef Pom's special chili fish sauce. It's so delicious! Jasmine rice and brown rice, refillable. Even the rice is cooked more delicately than usual to produce fragrant, shiny, soft and chewy rice that doesn't stick together in clumps. Desserts Seasonal floating fruits Floating in traditional floating water, sweet but slightly salty. The menu that can be ordered separately is as follows: Khai Khun Chai 250.- Khai Chao Khun Chai Thanat Sri recipe uses chicken eggs mixed with duck eggs, sliced ​​pickled turnips, red chili peppers and basil leaves. Kaeng Som Hoi Hin Ngam 490.- Kaeng Som uses Hoi Hin Ngam from Ranong. The soft and chewy mussels go well with the sour and delicious sour curry and pickled bamboo shoots. Kaeng Khee Lek Thai Wagyu beef grilled in straw 590.- Uses the liver stem, goes well with the Khee Lek curry, very satisfyingly rich. Kaeng Massaman Curry with Lamb Ribs 790.- Lamb ribs stewed until soft, the Massaman curry is very fragrant and rich. Kaeng Pu Bai Chakram 790.- The crab comes in chunks, the coconut milk curry is made from southern curry paste, with sweet, jumbo chunks of blue swimming crab claw meat and Chakram leaves. Khao Ngoen Nam Kati Durian 120.- Uses the soft and creamy Nok Krachip durian. On sticky rice with coconut milk, Chef Pom's recipe Reservations are accepted for 4 or more people only. Price 1,390++ baht per person Open 3 days a week, Friday, Saturday and Sunday, or may be adjusted according to the days that Chef Pom is not available for other engagements, which will be specified on the day of booking ⏰Open 4 rounds a day, 90 minutes per round 11.30 - 13.00 13.30 - 15.00 18.00 - 19.30 20.00 - 21.30 #อร่อยไปแดก #อร่อยบอกต่อ #เที่ยวใกล้บาง