Keng has been with the hotel as executive sous chef since it opened, and takes over from former Australian head chef Sarah Briegel with a completely new menu for The Kitchen Table.
Aside from the hotel’s build-your-own-burger promo (B470), pretty much everything else has changed.
There’s lots of slow-cooking, such as the 48-hour braised beef short ribs (B950) and crispy, roasted duck breast (B820), but also an emphasis on different flavors from around the world.
The pad pong gari pu nim (curried wok-fried soft shell crab) served with Maine lobster (B890) is a real highlight.
106 Sathorn Rd., 02-344-4000. Open daily 6:30am-10:30pm. BTS Chong Nonsi
