You might have noticed the striking new all-day dining spot, Wynd, which calls attention to its impressive wooden arch ceiling that resembles more like an art museum than a cafe. Complimenting the chic atmosphere, the hotspot serves up postmodern British cuisine as well as wallet friendly coffee and tea.

 

 

Inside, the minimalist interior is decorated with pleasing muted tones. It’s cozy and spacious with a semi-open kitchen for you to get a peek into the prep process. 

 

Serving up contemporary takes on British food, their beef tartare (B370) is richer than usual with the added element of cuttlefish karasumi, which tastes similar to caviar. Herbs and fresh onions are diced to provide a zesty bite. Stack it on top of their potato chip sides for an added crunchiness.

 

 

Another appetizer we recommend is the Sawara fish, or the Japanese-Spanish mackerel. The skin on top is layered with brown sugar that’s been brulee so you get that ocean sashimi flavor as well as the sweet smokiness. The tropical sauces at the bottom are made up of cucumber and passion fruit. 

 

Their cuttlefish somen (B420), which swaps out noodles for the bouncy tentacles, is paired with cold buttermilk miso cucumber broth and a slight hint of wasabi.

 

 

A creative take on classic dish, the oxtail lasagna (B380) is stuffed with seven-day aged oxtail that’s been slow cooked for 48 hours and wrapped with smoky homemade lasagna dough. Their clear broth is made up of oxtail and fermented chili to bring a bit of heat.

 

If you want to go for something a bit heavier, the Chicken Be-Khla Sausage (B650) is a combo of Songkhla and Beytong chicken with stuffings made of all parts of the chicken. It sits on top of aporcini jus, black garlic sauce, and butternut puree.

 

 

For dessert, order the apple tarte tatin (B280) which uses local apples topped with syrup-y glaze and a thin pastry base. To set off the saccharine notes, the restaurant pairs it with a scoop of acidic apple sorbet.