Cuisine de Garden
This Chiang Mai-hailing restaurant takes food and design cues from nature.
The space in Ekkamai previously belonging to Toot Yung and Pandora Art galleries is now home to a new offshoot of Chiang Mai’s nature-inspired restaurant Cuisine de Garden.
The design courtesy of architect Sorakit “Mon” Kitcharoenroj (Integrated Field) sees a dining room of dark wood flooring and raw concrete punctuated by actual tree trunks, setting the scene for chef-owner Leelawat “Nan” Mankongtiphan’s food, which is available only in a six-course set dinner (B1,590).
Dishes play with various forms and textures of ingredients, like Rain Forest, which combines beef tartare with beef tuille, seasoned cured egg yolk and parsley powder, and Farm, which sees goat milk presented as panna cotta with crispy milk chips, milk snow and macadamia flower honey.
The buzz: The space on Ekkamai Soi 2 previously belonging to Toot Yung and Pandora Art galleries is now home to an offshoot of Chiang Mai’s nature-inspired restaurant Cuisine de Garden. Here, chef and co-owner Leelawat "Nan" Mankongtiphan serves only a six-course dinner menu that’s brimming with molecular touches.
The decor: Actual tree trunks punctuate the dining room's darkwood flooring and raw concrete walls, as designed by architect co-owner Sorakit "Mon" Kitcharoenroj (of Integrated Field). The jungle-chic setting also extends to firefly-like string lighting and black-pebble flooring in front of the bar. A picture-perfect backyard sits under the shade of a giant tree.
The menu: Chang Mai-hailing chef Nan's six-course set dinner (B1,590) plays with various forms and textures of ingredients. Expect starters like a seafood amuse-bouche that sees kaffir lime turned into emulsions, foams and chutneys, and Hokkaido scallops paired with chayote (a mildly sweet relation to cucumber), ponzu sauce and red kelp. Mains are even more delicate and photogenic, like a slow-cooked egg atop golden-crisp nest-like rice vermicelli mixed with chicken, porcini and truffle oil. Dessert lets you choose between a very light panna cotta made from goat’s milk that’s served with milk snow, dehydrated milk chips and macademia honey or a stone-shaped chocolate filled with tamarind sauce and roselle sauce.
The drinks: Wine is the name of the game with a selection from both old and new world producers—a bottle of 2015 Ronan Blanc by Clinet or of 2014 Maggio California Cabernet Sauvignon will each set you back B1,450. Wine pairing courses will be available soon, too.
Why we’d come back: The tranquil yet exotic space is a fine match for chef Nan’s detailed creations. If you’re committed to a six-course meal, the price is right, too.