60/1 Moo 6, Srisoonthorn Road
A stint in New York's Craft kitchen inspired executive chef Khun Kla to create a mix-and-match menu built around perfectly prepared proteins and inventive side dishes. Start with savory wagyu beef carpaccio with artichoke aioli, followed by pan-fried Tasmanian salmon with Moroccan eggplant salad or smashed peas with minted butter. Homemade honeycomb ice cream is a fresh finish.
Tip: Look for local seafood, such as sweet lobster or grilled tiger prawns (entrées $22$83).