Helmed by the mother-and-son owners of Paega publishing house, this cozy, semi-industrial restaurant serves rare traditional Thai food along with some Western dishes taken from their catalogue of cookbooks. 

The menu spans single-dish items like kao kluk kapi (shrimp paste rice with condiments, B135) and Southern yellow curry with saba (B180), with other highlights being the pla too tom kem (mackerel, simmered in sweet and salty sauce on a wood stove for 48 hours, B130) and the signature gaeng kati ranjuan (spicy soup with shrimp paste, B135).