Nothing Sacred

Mud crab grilled over barbecue. The crab has sweet, firm meat with a distinct smoky flavor from the grilling process. Typically requires cracking the shell to eat.

Fresh raw squid chopped finely and seasoned. Features a soft, creamy texture with a clean oceanic taste. Served cold as an appetizer.

A sustainable dish using leftover cuts of fish to create a savory filling wrapped in dough. Likely steamed or boiled. Soft texture with rich seafood umami.

Fresh pea shoots served with a rich sauce made from crab eggs (roe). The greens are tender and slightly grassy, complemented by the creamy, savory, and intense flavor of the crab roe.

Large freshwater prawn smoked using rice straw. The meat is plump and juicy with a unique earthy, smoky aroma imparted by the burning straw.

Wild trevally fish prepared using the ikejime method to preserve quality. The texture is firm and fresh. Likely served raw or lightly cured to highlight the natural flavor.

Broken jasmine rice grains sourced from Kalasin province, cooked to a porridge-like consistency. Soft, comforting, and fragrant. A regional Thai staple.

A dish combining pungent blue cheese with tropical fruits. The funk of the cheese contrasts with the sweetness of mango and the tartness of passionfruit. A complex flavor profile.

Grilled sweet corn paired with creamy sea urchin (uni). Sweet, smoky, and briny flavors mix together. Soft texture with the pop of corn kernels.

A creative pastry filled with rice porridge (congee) custard or elements. Savory and likely crisp on the outside with a soft center. A modern twist on a traditional breakfast dish.

A selection of wines curated to match each course of the meal. Enhances the dining experience by complementing flavors.