Having earned his molecular cooking stripes in the acclaimed kitchen of Spain’s Azurmendi, One Ounce Chang Chui chef Parkorn "Tan" Kosiyabong is applying his skills to a new seven-course set dinner that’s made entirely from local ingredients.

 

The “Locally Grown, Globally Respected” menu is available once a month, with the next being Oct 7. The best news is it’s only B1,500 per head. Reservations are required. 

 

Expect dishes like Mae Klong-Chang Chui (sun-dried mackerel with galangal and watermelon), From Koh Sichang with Love (line-caught baby squid with onion and salted egg) and Petrichor (pommerac with salt and chili snow and rain aroma) to wrap things up sweetly.