Bai Tong

Creativity makes Bai Tong a stand-out. Chef Pom Gongkam’s innovative food is served inside tropical leaves, dinky pots or sculpturally shaped on handmade ceramics. The exotic salads and beautifully spiced meat and vegetable stir-fries, curry pots, and noodle and rice dishes shine. Try crunchy lotus root chips and luscious pork, crab and spice relish - or choor muang, steamed violet-hued duck meat dumplings. Twice-cooked master stock chicken has silky, fragrant flesh, and the rich red curry bulges with fresh vegetables in a spicy-sweet sauce. Finish with lush Thai-style coconut and kaffir lime panna cotta.