The buzz: Bangkok is no stranger to Indian fine dining—Gaggan, Jhol, Gaa—and this new spot in Langsuan is hosting a whole new crowd for creative eats spanning the subcontinent, with a focus on ingredients and complex flavors that aren’t afraid to get a little spicy. 

 

The vibe: It’s big. The smooth, warm design in the century-old Langsuan home seats fifty and is already drawing booked out nights on the weekends. You walk through the doors surrounded by a foggy jungle garden. As you walk in, you’re met by a deep open kitchen and bar seating, with actual fog machines playing against the glass walls. The interior and exterior are beset by curving arches and an impressively lit ceiling on the second floor that gives it a sort of futuristic, mid-century modern appeal. 

 

The food: The fare comes from the mind of charismatic head chef Sachin Poojary, with a dining experience that spans the entire subcontinent. The seven-course tasting menu (B3,200) gets off to a delectably nutty start with a Kashmiri morel with khoya and nuts—a real highlight to start things off. The next two courses take to the south with a Hokkaido scallop in inji puli and roasted cauliflower puree, and the black cod comes with Bengali kasundi (mustard sauce), Rangpur lime, and a bit of pickled ginger as a palate cleanser. The delicate Nagpuri saoji quail has a bit of a kick to it, and a hand-pulled chicken khurchan with nashi pear. There are two desserts to round off the meal, and the first is one you’ll want for your Insta, a rose-based dish that comes with a plate of Chiang Mai roses to smell as you scoop into a cool yoghurt falooda and basil seeds. 

 

The drinks: This a pairing that’s hard not to notice. Storing more than 600 bottles, the pairing is curated by sommelier Thanakorn “Jay” Bottorff featuring a broad, creative range of bottles—including a favorite in the sweet Leeu Passant Stellenbosch Chardonnay—as well as a late meal paring of a mix of wines with umeshu to kick off your dessert. 

 

Why you'll be back: Other than the supplemental courses and the cocktails from Heena Kewalramani left to try, the space is a creative one that needs more exploring. It would be great for a small group to rent out for an exclusive event, but you’d be well-advised to plan that far in advance.