VILAS Wilat

Crispy crackers made from durian, served with a refreshing sweet and sour seasonal fruit salad. An appetizer that blends Thai and Western flavors.

Crispy crackers made from Perilla seeds, a unique aromatic grain, with a crispy, nutty texture that is enjoyable to chew.

Jerusalem artichokes fried until golden and crispy, tossed with chili and salt for a slightly salty and spicy flavor. Enjoyable as a snack.

Crab roe crackers with a rich and mellow dipping sauce.

Modern Thai Khanom Krok topped with a savory relish made from anchovies and red shrimp, with a salty, creamy, and aromatic coconut milk flavor.

Elevated Isaan dish using Japanese cucumber for Som Tum, served with raw minced beef salad (Koi Neua) and caviar. Spicy and luxurious flavor.

Grilled swordfish marinated in spices, served with wraps and a delicious satay dipping sauce.

Smoked tomato salad with fresh red shrimp, seasoned with Northern Thai spices and herbs.

Crispy fried chicken wings, gyoza-style, served with a Yuzu salad dressing for a refreshing sour and fragrant taste.

Fresh Japanese Hokkaido scallops made into a pla, seasoned with fermented soybean paste, fermented soybeans, and young mango for a complex and layered flavor.

Premium grilled beef served with sweet fish sauce and Jaew Don, accompanied by grilled black sticky rice bread.

Smoked pork Naem Neung served with shrimp paste chili dip and fresh fruits and vegetables. A dish with a perfectly balanced flavor.

Authentic spicy banana blossom salad served with crispy fried shrimp fritters.

Central Thai-style herbal rice salad mixed with side dishes, served with dried salted beef cheek.

Isaan-style seasoned white asparagus soup (similar to mushroom soup), a vegetarian dish with a rich and intense flavor.

Khao Mao Doi pan-fried until fragrant, served with a fried egg and sauce, along with white asparagus.

Roasted butternut pumpkin, sweet and tender, served with a rich and savory preserved egg.

Fresh cabbage grilled over high heat, seasoned with fragrant fish sauce. Crispy and delicious.

Assorted pickled vegetables with a sweet and sour taste, served to cut through the richness of main dishes.

High-quality Thai jasmine rice, cooked soft, fragrant, and with beautifully separated grains.

Bread made from black sticky rice flour (Khao Gam), pan-fried to a chewy, soft texture with a fragrant rice aroma.

Fresh squid grilled over low heat, drizzled with a rich, savory black ink sauce.

Large tiger prawns grilled to perfection, made into a spicy pla with winter mushrooms and coconut milk.

Premium Kinmedai fish wrapped in banana leaves and grilled until fragrant, served with a spicy and sour Ma-euk dipping sauce.

Gaeng Rawang (an ancient curry similar to Panang but drier) with fresh razor clams, rich in curry paste flavor.

Fluffy, thick omelet with generous crab meat, topped with preserved crab roe and drizzled with chili fish sauce.

Lanna-style Nam Prik Ong, seasoned with tomatoes and smoked Iberico pork for a mellow flavor.

Rich curry served with crispy fried duck leg, balanced by pickled watermelon.

Spicy Samui-style sour curry with fragrant grilled meat and rhubarb.

Pork ribs marinated in fermented pork (Naem) and grilled until fragrant. Perfectly sour and salty, tender meat falling off the bone.

Coconut and herb-infused rice served with grilled Japanese eel in Chu Chee sauce and sweet sauce.

Northern-style steamed rice with blood and smoked duck (Khao Kan Jin), topped with Parmesan cheese.

Isaan-style spicy soup with fish noodles instead of flour noodles, served with crispy fried Whiting fish.

Capellini pasta stir-fried with Chaiya-style sauce, topped with fresh sea urchin (Uni).

Crispy savory crepe served with ice cream made from dark palm sugar, with a sweet and fragrant taste.

Rich black sesame ice cream served in hot ginger soup with crispy fried dough sticks.

Sommanat dessert (coconut meringue baked with candle smoke) served with sweet and sour pineapple.

Refreshing sour green apple sorbet served with rose apples stewed in a beautifully colored hibiscus juice.