Drawing from an ancient royal recipe, Chef Montri begins by delicately soaking the rice overnight in refreshing, jasmine-scented water, allowing its natural aroma and oils to blossom. This exquisite dish is accompanied by a symphony of eight delectable condiments: shrimp paste balls, stuffed shallots, sweet peppers filled with delightful surprises, tender shreds of sweetened beef or pork, pickled turnips paired with egg, crispy sun-dried fried fish sweetened to perfection, savory fried minced pork infused with salted fish, and the rich decadence of salted egg yolk mingling with minced pork. To conclude this regal feast, indulge in the seasonal delight of Mayongchid Loy Kaew, a luscious marian plum syrup served as a refreshing dessert.

Available for both dining in and takeaway, indulge in this refreshing masterpiece daily for lunch from 11.30 A.M. to 2.30 P.M. and dinner from 6.00 P.M. to 10.00 P.M. until 30 April 2024.