Founded to preserve the charms of Thai flavors, the upscale Nara Thai Cuisine is a respected brand with Michelin Guide distinction thanks to carefully crafted dishes made with age-old recipes. A long-term go-to spot for Thai tastes since 2003, Nara Thai Cuisine has expanded to 10 branches across Bangkok, as well as Hong Kong, Taiwan, and beyond.
Now, they’re elevating this well-honed formula through “The Culinary Experience of Thai Seasonal Samrab” series, joining forces with acclaimed and passionate modern Thai master of the culinary arts, Chef Akadej “Benz” Taechakaesaree. This exciting dining project was initiated with a goal of creating a new experience for authentic Thai dining through collaboration with a young, talented Thai chef, and Chef Benz is the perfect fit.
Chef Benz, the mastermind behind the homey chef’s table Seasoning 36 using regional and seasonal ingredients, fuses traditional Thai cooking techniques with Nara Thai Cuisine flair. In this special experience, his focus is on balancing the flavors of each ingredient to achieve a unique, well-rounded taste.
Chef Benz began his culinary journey as an MBA student in the USA, where he discovered his talent for cooking. He continued down this path studying French cooking in New York before working overseas for a while. Upon returning to Thailand, he launched a gyudon business, but when it didn’t satisfy his creative appetite, Seasoning 36 was born, a dynamic addition to Bangkok’s dining scene.
Serving a one-of-a-kind dining experience right at home, Chef Benz has led Seasoning 36 for over two years, showcasing seasonal ingredients through meticulous preparation, featuring only one slot and one table available per day. As word-of-mouth spreads, foodies are now waiting up to six months for a table. But, with this partnership, Chef Benz’s refined artistry is much more accessible.
Ideal for group dining, there are two sets on offer. The Thai Seasonal Samrab for 3-4 people (B6,000 per set) comprises of jackfish miang, Brussel sprout salad with grilled pork neck, stir-fried shrimp in young peppercorn and namprick, Southern-style yellow crab meat curry with cha-om, grilled tiger prawn with Seville orange, grilled grouper in sour and spicy smoked fish soup (aka “tom klong”) with jasmine rice. For a sweet finish, you’ll find fresh sago pearls in coconut sauce.
The larger Thai Seasonal Samrab for 5-8 people (B12,000 per set) comes with a similar lineup, with additional items including “sawan” soup, stir-fried gourd with sour pork sausage and eggs in two styles, and grilled “palo” pork chop. These hard-to-find dishes may sound unfamiliar even to locals, so this is an ideal meal for a discerning, curious crowd.
If you want more, add-ons are also available, including fried Japanese rice with wagyu beef fat (B2,490), 40-hour sous-vide and grilled beef tongue with Isaan-style spicy dipping (B450), and deep-fried river prawns in salt (B1,590). Also, you can order additional portions of the in-set dishes if you just can’t help but have more.
40-hour sous vide grilled beef tongue with Esan jaew sauce
The exclusive Thai Seasonal Samrab experience will be available on Saturdays at Nara Thai Cuisine, ICONSIAM, with time slots at 11:30am, 12:30pm, and 1:30pm, with Chef Benz leading the kitchen those days. This is on a reservation-only basis, and bookings can be made via LINE Official @narathaicuisine.
Fried Japanese rice with wagyu beef fat
Grilled tiger prawn salad
Jackfish miang
Watch this video to discover more about The Culinary Experience of Thai Seasonal Samrab by Chef Benz and Nara Thai Cuisine.
