[Thailand: Bangkok] Farm to Table at 2* Baan Tepa

Rating: 3.75/5

Last meal in Bangkok this time was at Baan Tepa which has just been newly promoted to 2 Michelin Stars! Chef Tam Chudaree Debhakam had previously worked at Dan Barber's Blue Hill Farm in New York and continued the farm-to-table concept at her current restaurant - located at a vast compound which used to be her family home. The current 9-course tasting menu takes guests on a culinary journey around Thailand with highlights such as the crab 3 ways, black squid ink noodles and Khao Mok beef with rice. While the meal was solid-ish, I was expecting more for a 2 starred restaurant though.

Our menu:

HEART OF THAILAND: NAM PRIK
South: Crispy Rice Bread, Local Mackerel, Budu Relish, Torch Ginger Flower
North: Noom Chili Rellsh Taco, Fermented Mushrooms, Pork Crackling
E-Sarn: Free Range Chicken, Fermented Fish Relish, Egg Yolk

FROM THE SEA
7 Days Aged Giant Trevally Fish, Murex Conch, Fresh Coconut, Royal Oscietra Caviar

CRAB CRAB CRAB
Soft Shell Crab, Crab Chawanmushl, Yellow Curry, Nampoo

BLACK SQUID INK ‘DONG DANG’ NOODLES
Black Squid Ink Sauce with Lemongrass

ANATOMY OF A RIVER PRAWN
Grilled River Prawn, Smoked Prawn Fat, Burnt Leek, Black Garlic, Prawn Head, Garden Nam Jim Seafood

GREY POMFRET CURRY
Grey Pomfret Fish, Senna Siamea Curry (Gaeng Kee Lek)

TOMATOES OF THAILAND
100% Powered by Plants, Tomatoes, Gooseberry, Macadamia

CHARCOAL GRILLED SLIPPER LOBSTER
Southern Curry, Prawn Fat, Roti

KHAO MOK BEEF
Spiced Baked Rice, Ribeye Beef, Tom Zap Soup

SOUR MANGO, CARAMEL FISH SAUCE

BURNT BANANA LEAF, TARO, PINK GUAVA

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