This restaurant is meticulous in sourcing local ingredients.
Ramkhamheang’s Baan Tepa is part urban farm, part restaurant. Here, chef Tam Chudaree Debhakam of "Top Chef Thailand" (Season 1) shoots for zero waste. When she's not plucking greens from the restaurant's organic garden, she's sourcing non-GMO chickens from Nakhon Phatom, preserving food by pickling, curing and fermenting—including fermenting koey (opossum shrimp) from Chumphon for the house “fish sauce”—using waste to create compost and sourcing rare organic teas from Mae Salong.
The dining experience sees the chefs present 10-course menus (B3,900) of seasonal, local produce that are not revealed until you have finished your meal. Meanwhile, the 10-seat communal dining set-up encourages you to mingle with your fellow diners.
By reservation only.