The menu
One climb, five elements, floor by floor.
The full menu is served as a single seating that rises through the building. Plates shift with the market and the season, so the order here is a map rather than a promise.
水
Water, the ground floor
Cold, sour, and saline. The bar opens the climb with brine, ice, and fruit pickled through the wet season.
Oyster, nam jim granita
320 THBCold local oyster under a frozen sheet of green herb dressing and finger lime.
Aged plum highball
360 THBSalted plum steeped for a season, lengthened with soda and a smoked salt rim.
Cured snapper, coconut vinegar
420 THBThin snapper cured in coconut vinegar with green chilli oil and crushed rice.
Fermented chilli soda
160 THBA bright no alcohol pour built from our own chilli ferment and tonic.
木
Wood, the second floor
Green and living. Herbs, raw seafood, and the first warm bites, dressed lightly so the produce leads.
Herb garden, twelve leaves
380 THBA dozen market herbs over a warm sesame curd and toasted rice.
Raw river prawn, green peppercorn
540 THBSweet raw prawn with fresh green peppercorn and lime leaf oil.
Bamboo and morning glory
290 THBCharred shoots dressed in light soy, garlic, and roasted chilli.
Betel leaf, smoked trout
340 THBSmoked trout, galangal, and toasted coconut folded in a betel leaf.
Young coconut, herb broth
260 THBClear herb broth poured over young coconut with a rice cracker.
火
Fire, the third floor
The loud middle. One hearth, Thai hardwood, and charcoal smoke threaded through the heart of the menu.
Charcoal wagyu, roasted chilli jaew
1,280 THBGrilled wagyu rested over embers with a dark roasted chilli dip.
Hardwood squid, black pepper
620 THBWhole squid grilled fast and tossed in black pepper and garlic.
Clay pot crab curry
980 THBMud crab in a yellow curry baked in clay with salted duck yolk.
Grilled river fish, three flavour
760 THBWhole river fish over coals, glazed sweet, sour, and hot.
Fire roasted eggplant
320 THBEggplant charred soft, fermented soybean, and torn basil.
土
Earth, the fourth floor
Rooted and slow. Long braises, clay baking, and grains that settle the table after the fire.
Aged duck, five spice and tamarind
880 THBDuck aged in the cellar, lacquered with five spice and sour tamarind.
Clay baked sweet potato
280 THBSweet potato baked whole in clay with palm sugar and black sesame.
Mushroom and rice, clay pot
360 THBForest mushroom and rice cooked over one flame with aged soy.
Slow pork, star anise
640 THBPork braised soft with star anise and preserved mustard greens.
Root curry, peanut and roasted rice
340 THBEarth vegetables in a deep curry with peanut and toasted rice.
金
Metal, the fifth floor
Clean and high. Sweets, ferments, and tea poured on the rooftop to close the climb.
Salted citrus tart
240 THBAged salted citrus curd in a brown butter shell.
Black sesame and aged chocolate
260 THBBitter aged chocolate folded through roasted black sesame.
Coconut ash ice cream
220 THBBurnt coconut ice cream over warm palm caramel.
Aged pu erh, poured tableside
180 THBA dark rested tea poured slowly to settle the table.
Chrysanthemum and honey
160 THBCold brewed chrysanthemum sweetened with wildflower honey.
茶
The cellar list
Pairings drawn from low intervention bottles, rice wine, and ferment led pours, by the glass or as a flight.
By the glass, low intervention
420 THBA rotating pour from small growers, chosen for the floor you are on.
Rice wine flight
980 THBThree rice wines read against the wood, fire, and earth courses.
Tea pairing, five infusions
1,200 THBOne tea for each element, brewed to match the climb.
Chinatown spirits
520 THBAged spirits blended for the house, served neat or long.
Zero proof pairing
880 THBFive ferment led pours with no alcohol, built course by course.
The climb is set each evening. Come and follow it up.