Restaurant Baan Tepa

Bangkok’s most significant farm-to-table restaurant, led by chef and sustainability advocate Tam Chudaree Debhakam. The restaurant occupies her family villa in Bang Kapi, featuring an open kitchen, an elegant dining room and an organic garden where Tam grows vegetables herself and which guests are encouraged to explore before dinner. The seasonal tasting menu reflects the best produce available from local farmers and explores the cuisines of northern, southern and central Thailand, while also experimenting with lesser-known Asian ingredients. Bread is baked from young green rice, granita is made from Japanese amazake, jicama root is pickled, and sauces are infused with aromatic herbs harvested from Thailand’s mangrove forests.