Episode seven of the Travelling Chef Series brings in Kong Chaiwongkhajorn, the restless mind behind Locus Native Food Lab in Chiang Rai, who will double up as both chef and sommelier for the evening. Kong isn’t interested in glossy fine dining clichés – his work is rooted in northern Thailand’s wild larder, where indigenous plants, foraged herbs and overlooked flavours are pulled into the spotlight. The menu, built across seven courses, feels part research, part ritual, with dishes that read like stories rather than recipes. But it doesn’t end with what’s on the plate. As a certified sommelier, Kong matches each course with unexpected pours that speak the same language as his cooking. Think terroir-driven bottles and regional infusions that turn dinner into a dialogue rather than a performance.
September 12-14. Starts at B4,500. Reserve via here. Siri Sala Private Thai Villa, 6pm onwards