A spinoff of chef Thitid “Ton” Tassanakajohn’s original Nusara in Tha Tien, Lahnyai Nusara boasts a similar approach, with a menu that keeps his grandmother’s recipes alive though with a more modern approach. 

 

Tucked inside the spacious Baan Turtle building, which houses modern German restaurant Keller, the Cloud Wine bar, and a Chef Man chef’s table, Lahnyai’s semi-private space is elaborately decorated with mirrored ceilings, green-tinted walls lined with family photos, embroidered chairs, and tables dotted with romantic floral arrangements.  

 

The team here presents tasting menus (B3,590) rooted in reinterpreted family recipes. For example, traditional Thai desserts loaded with shavings of white truffle, small bites like the crispy cup filled with scallion mousse and topped with local caviar, and a delicate steamed egg custard with lump crab meat served with caviar and black truffle.

 

Mains feature a Hokkaido scallop with crab roe and shrimp head sauce, dry-aged duck with a nang roy curry (a royal dish with stuffed peppers), and Nusara’s signature slice of wagyu pad krapao. 

 

In the mood for more truffle? You can add extra for around B900 for two grams. 

 

Bookings highly recommended.