Have long heard about this place for its creative Indian fare, and now the place is famous for its "sustainability".
Well... way, way too much salt in the food, and maybe MSG, too. All of us had to reach for water the whole night. The place is so focused on telling the sustainability story that the chef forgot that his first priority is to deliver tasty food.
Full account on dinner is here: https://www.diarygrowingboy.com/2023/09/bangkok-incognito-day-5-being-assalted.html
Dry aged fish
Pani puri
Local sea urchin, Moily curry
Local sea urchin, Moily curry
Squid xacuti
Pickles and granita
Lobster two ways: pulissery
Lobster two ways: Phuket lobster, ghee roast, idli
Keema ghotala, cured egg yolk
Bangkok to Biscay: Banana shrimp
Bangkok to Biscay: Banana shrimp
Aamras, chaas aur caviar: Totapuri mango, buttermilk, "Royal Project" caviar
Haleem
Fish musallam
Rasmalai: Chiang Mai honey, citrus sorbet, saffron and pistachio milk - looks like another dessert from far, far away
Melody: cashew-nut nougat, dried mousse, sea salt ice-cream
