TAAN

Taan, which means “eat” in Thai, offers an elevated dining experience crafted by executive chef Monthep “Thep” Kamolsilp. Drawing on his French culinary training, he combines Western cooking techniques with traditional Thai flavours. The menu features seasonal dishes, including the Ayutthaya course (starting from B2,100), where you can savour classics like boat noodles (noodles in pork blood soup) and nam prik nam ya (grilled prawns with banana blossom and sesame paste). To enhance your meal, consider pairing your food with a refreshing drink, such as klin jun (a gin and tonic infused with Thai elements) or um daeng (iced Thai tea with pomegranate, ginger, and lime).