Restaurant Front Room

Modern Thai fusion in the style of ros mue mae — “like mum’s cooking”.

In 2020, chef Sarochi Rajatanavin and her team built the menu around childhood memories and the concept of Thailand’s “eight flavours”. The à la carte offering reads like a celebratory cookbook of regional home cooking: braised grouper, fried pork belly, coconut curry with beef cheek and bitter sataw beans.