Brought up in Suphanbhuri to the West of Bangkok, the Iamsrithong family chefs take the best from the traditional cooking of Central and East Thailand with clever twists on the classic regional dishes to create a menu of wonderful flavours. A favourite is Larb Nua – chargrilled Scottish ribeye tossed with sweet basil, mint leaves and a dressing of fresh lime juice, chilli and shallots. A chalk specials board allows the Iamsrithongs to road test new ideas and ingredients with dishes such as Gang Dang Dam Pla - cod cheeks wok fried with lemongrass and galangal in a rich sauce topped with crispy basil.
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