Even though Thai-Chinese cuisine has been around locally for a while now, chef Parkorn Kosiyapong adds to its evolution by using European cooking techniques. His menu items (B3,490 for a course) are named for the provinces from whence his ingredients originate, hence a seafood offering called Andaman, which comprises rock fish in blue crab broth; a dish called Chiang Rai that features phurae pineapple, basil and magic powder; and Saraburi, which is smoked cream corn, corn husk and infused quail egg.
12, Ekkamai Soi 10 Yaek 2, Khlong Tan Nuea, Watthana. 065-095-6132. Open Wed-Sun 6pm-midnight. Closed Mon-Tue