This range of enticing dishes includes hot and sour soup with a grilled prawn and green mango (THB 420++); Thai samphire and crab-meat salad (THB 390++); six-hour braised New Zealand lamb shank in massaman curry (THB 790++); hot and sour soup with Wagyu beef flank or Kurobuta pork (THB 450++) and grilled river prawns with spicy clam meat (THB 790++).
To find the perfect rice to complement each dish, Chef Por travelled northeast to explore the slopes around Thailand's famous extinct Buriram volcano. There, he discovered the area's top-quality organic Hom Mali rice, which is rich in iron, phosphorus and calcium and with a uniquely delicious taste to serve at Suan Bua. Apart from this, Chef Por is also proud to present the other top-class from the South – Sangyod Phatthalung rice, the rice that is grown in Phatthalung province and which was originally used only for festival times or honoured visitors.
In addition, Suan Bua is also offering the conventional and creative Thai dessert such as Thai custard bread and vanilla ice cream (THB 250++); tropical fruits in scented syrup (THB 250++); mango with sticky rice (THB 190++/320++); coconut ice cream and sweet fruits (THB 220++) and more.
Prices are subject to 10% service charge and 7% government tax
For reservation, please contact: +66 (0)2 541 1234 ext. 4151
Email: [email protected]