Grow Charoennakhon

An open-faced toast featuring savory coppa ham and sweet fresh figs. Topped with wild rocket, pistachios for crunch, and a drizzle of balsamic glaze. A sophisticated balance of sweet and savory flavors.

A vegetarian toast topped with a fried sunny-side-up egg and creamy avocado. Complemented by sautéed mushrooms and sweet caramelized onions. Hearty and savory.

Sourdough toast topped with smoked salmon and creamy guacamole. Garnished with salmon roe (ikura), tomatoes, and berries for a burst of freshness. A rich and texturally varied dish.

Toasted sourdough served with shrimp and guacamole. Spiced up with Sriracha mayo and cayenne pepper. Creamy with a spicy kick.

A savory pancake stack served with a fried egg and crispy bacon. Drizzled with a unique bacon-maple sauce for a sweet and salty combination. Accompanied by a fresh salad.

Pancakes paired with soft scrambled eggs and mushrooms. Enriched with Gruyère cheese and finished with a touch of honey. A comforting and savory breakfast dish.

Pancakes served with thin slices of dry-cured ham (prosciutto) and sweet grilled corn. Layered with creamy mascarpone cheese and fresh greens. A blend of salty, sweet, and creamy flavors.

A twist on the classic Eggs Benedict served on sourdough. Features smoked salmon, avocado, and a light hollandaise foam over a poached egg. Topped with salmon roe for added umami.

A healthy bowl featuring lightly seared salmon (tataki) and a base of brown rice and quinoa. Served with avocado, grilled vegetables, and mixed salad. A wholesome and balanced meal.

Chicken cooked sous-vide for tenderness and finished with crispy skin. Served with organic brown rice and roasted vegetables. Covered in a savory house-made BBQ sauce.

Pan-seared scallops served over a light potato foam infused with citrusy yuzu. Garnished with salmon roe and microgreens. A delicate and elegant seafood dish.

Wide ribbon pasta served in a traditional Roman sauce made with egg yolks and Parmesan cheese. Topped with crispy bacon. Rich, creamy, and savory without using heavy cream.

Tube pasta served in a simple, country-style tomato sauce. Flavored with fresh basil and cherry tomatoes, finished with Parmesan. A classic comfort dish.

Thin pasta tossed in a creamy sauce flavored with spicy cod roe (mentaiko). Served with scallops and mushrooms. A Japanese-Italian fusion dish with rich umami flavor.

Squid ink pasta served with a large grilled river prawn. Tossed in a savory sauce with tomatoes and herbs. A visually striking dish with seafood flavors.

Pasta served in a smooth, shellfish-based cream sauce (bisque). Topped with sautéed prawns and Parmesan. Rich and flavorful with the essence of seafood.

Ribbon pasta tossed with garlic, chili, and oil. Topped with crispy bacon and flying fish roe (tobiko). Spicy, savory, and aromatic.

Pasta cooked with Thai-inspired flavors including garlic, chili, and herbs. Served with a piece of crispy-skin salmon. A fusion dish combining Italian pasta with Thai spiciness.

Penne pasta in a pink sauce (tomato and cream blend) with basil. Served with tender grilled octopus. Creamy with a mild tomato tang and savory seafood.

Wide pasta noodles in a rich cream sauce infused with truffle. Topped with shaved black truffles and an egg yolk. Extremely earthy, aromatic, and decadent.

Angel hair pasta tossed in olive oil, garlic, and chili. Served with a large grilled river prawn. Light but flavorful with a spicy kick.

Classic pasta dish with Manila clams cooked in white wine, garlic, and herbs. Savory and briny with the natural juices of the clams.

Pasta ribbons made with kale, served in a nutty pistachio and basil pesto sauce. Topped with grilled chicken and parmesan. Herby, nutty, and vibrant green.

Penne pasta served in a rich white cream sauce. Accompanied by seared scallops and salmon roe. Creamy and savory with a seafood touch.

Fried rice flavored with garlic, served with premium Wagyu beef slices. Topped with a special double-yolk fried egg. Served with a spicy Thai dipping sauce.

Juicy grilled chicken thigh served with rice and a boiled egg. The star is the spicy tamarind sauce (Jaew) which is tangy, spicy, and savory.

Fried rice infused with the flavors of Tom Yum soup—lemongrass, lime leaves, and chili paste. Served with shrimp, mushrooms, and a fried egg. Sour, spicy, and aromatic.

Tender sliced pork neck stir-fried with fragrant Thai herbs. Served over steamed rice with a fried egg. A savory and aromatic one-plate meal.

A warm dessert featuring baked apples topped with a crunchy, buttery crumble topping. Served with a smooth vanilla cream sauce. Comforting and sweet with diverse textures.

A banana-focused dessert with banana bread and caramelized bananas. Paired with distinctively sweet palm sugar ice cream. Tropical, fragrant, and rich.

Green tea (matcha) panna cotta served with red bean paste and strawberries. Smooth and creamy with the earthy bitterness of matcha and sweetness of fruit.

A French cream puff (choux) filled with cream and topped with fresh mango. A fusion dessert inspired by Thai mango sticky rice.

French toast sticks prepared like churros—coated in cinnamon sugar. Crisp outside and soft inside. Served with chocolate dipping sauce.

Thick French toast served with caramelized bananas and fresh berries. Topped with ice cream. Sweet, fruity, and indulgent.

Small French pastry with a dark, thick caramelized crust and a soft, custard-like interior. Flavored with rum and vanilla. Chewy and sweet.

British-style baked scones served with clotted cream and jam. Available in flavors like butter, earl grey, or cranberry. Crumbly and buttery.

A rich chocolate dessert with layers of mousse and sponge cake. Topped with cherry compote and served with gelato. Intense chocolate flavor balanced by tart cherries.

Traditional Italian dessert made with coffee-soaked sponge fingers and mascarpone cheese cream. Dusted with cocoa. Creamy with a coffee kick.

A layered pastry dessert with crispy puff pastry sheets and pistachio cream. Topped with fresh figs. Light, flaky, and nutty.