At-Ta-Rote

Numerous cooking lessons with respected Thai food master Srisamorn Kongpun inspired Kannida “Gift” Thantisunthorn to bring century-old, royal-court-style recipes to new life at this modern Thai restaurant. At-Ta-Rote means “heartfelt wording” in poetic Thai, while rote by itself means “flavor.”
The space was dressed up by same teambehind coffee house Casa Lapin’s interiors, so do expect a combination of wood, metal and brick, and glass walls that bring in plenty of natural light. Old school kitchenware deals in a homey, vintage feel.
Entice your palates with ancient recipes taken from Srisamorn’s cooking tomes. The miang kham (B185) wraps Thai condiments in lotus and betel nut leaves and comes with a sweet roasted coconut sauce. A simple fried rice dish like nam prik long ruea (B220) highlights the delightful contrast between salty shrimp paste and caramelized pork, while a stir-fried snakehead fish dish (B210) is livened up by homemade chili paste. The dessert menu is filled with traditional Thai treats injected with a few twists like caramelized dried bael served with ice cream that’s been smoked with an aromatic candle (B155).