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Adhoc Bangkok puts a modern Thai, farm-to-fork lens on fine dining, guided by chef Pop Pitchakorn Ramabut’s seasonal approach to regional flavours and direct-from-farmer sourcing. The nine-course tasting menu is built around clean, punchy Thai profiles and precise technique, moving from banana prawn with coconut milk, pineapple, ginger and Hua Hin caviar to clam with Thai basil, garlic and chilli paste, then W. Tawee Farm pork served with quail egg, house-made chilli sauce and a bun. Seafood keeps the momentum going with giant trevally dressed in smoked dry fish, longan, local seaweed and som-sa granita, followed by blue crab in golek and bamboo shoot coconut curry with cashews and cha-om oil. Heartier courses include Cherry Valley dry-aged duck with fresh rice noodles and nam tok sauce, plus a ‘samrub’ sequence that runs from crispy shrimp rice crust and coconut soup with shiitake and tapioca dumplings to Thai wagyu with green curry and young coconut. Dessert lands on Thai comfort: egg custard with palm sugar ice cream, pumpkin, sweet potato and thongmuan. Optional pairings include kombucha, Thai craft beer and wine.
Nine-course tasting menu from B3,900. AdHoc Bangkok, Soi Phrom Si 1, Khlong Tan Nuea. Monday-Thursday 5pm-10.30pm, Fri 5pm-11pm, Sat 12pm-2.30pm and 5pm-11pm, Sun 12pm-2.30pm and 5pm-10.30pm