Bangkok, Thailand, November 3, 2026 / TRAVELINDEX / Baan Phraya at the Mandarin Oriental, Bangkok, presents a new winter tasting menu by Executive Chef Phatchara “Pom” Pirapak. Inspired by regional Thai recipes and ingredients sourced from across the country, the menu reflects her respect for traditional cuisine and the hotel's long-standing tradition of delighting guests with culinary experiences. A vegetarian tasting menu is also available.

Located directly on the banks of the Chao Phraya River, this centuries-old estate was once home to Phraya Mahai Savan and Khunying Luean Mahai Savan. Their gatherings brought together Thai nobility and high-ranking guests for refined, home-cooked feasts. Their generosity and appreciation for Thai cuisine continue to shape the experience at Baan Phraya, where original teak wood and intricate carvings preserve the house's intimate character.

Chef Pom carries on this legacy in her kitchen by carefully processing ingredients and harmoniously balancing taste, aroma, and texture. Traditional techniques such as grilling over charcoal and pounding in a mortar, along with the use of fresh herbs, remain central to her culinary art.

“With this menu, I wanted to showcase the diversity of flavors in Thai cuisine,” says chef Phatchara “Pom” Pirapak. “Some dishes have a pleasant acidity, others are light and fragrant, and still others are more robust, like the river prawn and duck curry. I followed the same approach with the vegetarian menu, paying attention to how each dish tastes on its own and how it harmonizes with the other dishes.”

Dinner begins with three small bites showcasing familiar Thai flavors. Ma hor combines a crispy pineapple waffle with roasted peanuts and pickled radish, Khanom Dok Jok is a delicate honeycomb pastry flavored with tom yum and somsaa, and Miang Samun Phrai offers a blend of herbs, chaya leaves, and bilimbi in a crispy tartlet.

Seafood highlights include Saa Phu, a combination of blue swimming crab, Isan herbs, and crab roe. Prachuap Khiri Khan squid is served in Tom Som, a broth of garcinia, sweet basil, and winter melon, while steamed red grouper and Andaman abalone are served with Lao Phuan sauce. Surat Thani river prawns are served with tomalley, young tamarind jam, and chili relish. Khao Yai free-range duck follows in a wild basil curry with onion blossoms and a pickled lime broth.

The vegetarian menu explores these regional flavors with fruits, vegetables, and herbs. Highlights include Siam Ruby Pomelo with Isan herbs and torch ginger, steamed cauliflower with Lao Phuan sauce, organic vegetables with young tamarind marmalade and chili relish, and pumpkin and daikon in a wild basil curry. Both menus conclude with pandan cream and hibiscus, served with coconut ice cream or coconut sorbet.

Herbs from the home garden and products from trusted local producers reflect chef Pom's close connection to the ingredients she cooks with.

The winter tasting menu and the vegetarian tasting menu each cost THB 3,800++ per person.