In collaboration with Siwilai's head chef and team, he presents favourite Thai and international comfort food but with twists in a new all-day dining menu. From the drink-friendly section, Crispy Chiangmai fermented pork is served with Thai coriander pesto, a twist on nam prik noom. Honey pork jowl betel leaf is a twist on miang, giving a mix of juicy meat and herbs inside each wrap. Don't turn your nose up at the lamb's unique aroma; it almost melts in your mouth and goes great with the melange of herbs used in the curry. Roasted baby chicken uses organic chicken from Klong Phai Farm, which is marinated with Thai herbs for aroma, slow roasted until tender and served with spinach.

Source: Bangkok Post February 24, 2026 21:18 UTC