Starting this August, fans of the Waldorf Astoria’s Thai cuisine at Front Room will get to experience their first tasting menu, reinterpreting the distinctive flavors of four Thai regions.

 

The kitchen is helmed by chef de cuisine Akkawin Pitrachart and sous chef Athiti Moungthong. Together, they’ve cooked up a menu neatly dividing 11 platings into four chapters. 

 

 

Hotel restaurants have a reputation for toning down the spice, but Front Room doesn’t hold back. Chapter 1: The Geography is all about introducing a diverse pool of flavors in four amuse bouche dishes, representing the north, south, central, and northeastern cuisine. 

 

 

The second chapter combines eastern ingredients with western culinary techniques. Their poached goby in ginger broth has been fermented in fish in soy bean paste before being sous vide, and the Isaan-style fermented sausage—which are typically stuffed with pork or beef—has features grounded dry aged duck and served alongside Peking-style crispy duck skin.  

 

 

For its third chapter, Front Room highlights the Thai “samrub” dining style which features well balanced and complex dishes. Here, Front Room gets to show off all the seafood goodies, from the sweet grilled river prawn and the yellow crab curry to the wagyu beef cheek served with fermented egg yolk. We recommend pairing this with rice steamed in coconut milk for extra richness.

 

 

The final portion of the menu zeroes in on a Muay Thai-inspired theme. A sweet and sour som chun granita is shaped into a boxing glove popsicle. The zestiness is offset with its white chocolate coating. Elsewhere on the platter is the traditional kanom ko, sticky rice dumplings with coconut and savory filling served in coconut cream.

 

For this all new tasting menu, prices start at B2,900.