At Baan Tepa, Chef Chudaree Debhakam elevates her farm-to-table ethos with a polished seven-course Thai tasting menu. The experience begins in the kitchen, immediately drawing guests into the restaurant’s thoughtful sense of place. For each course, the team presents trays of featured ingredients, from seasonal fruits to vegetables and herbs, offering a vivid glimpse into the produce that shapes the menu. Traditional curries, flavours and techniques are reimagined with deft precision, creativity and harmony throughout. She remains committed to mindful gastronomy, from thoughtful local sourcing to minimising kitchen waste.