Samsaen

Chef Oak's latest venture transforms Thai dining with bold, train-inspired aesthetics and dishes rarely seen outside Thailand. Forget the usual pad thai—this kitchen focuses on regional specialties like southern jellyfish soup with squid ink, roasted bone marrow with coconut gor lae sauce, and crispy whole fish with fresh herbs. The vintage metalwork and warm wood tones evoke Bangkok's old railway districts while the menu challenges every expectation of Thai cuisine.