Chef Weerawat 'Num' Triyasenawat brings Thailand's biodiversity to his tasting menus. Choose the signature Biodiversity Journey or plant-forward Plants & Roots Journey. Both are built on seasonal, locally-sourced produce, fermentation and heritage rice. Contemporary cooking stays rooted in Thai culture. The Hill pairs chickpeas, sweet purple potato and pineapple with exquisite balance. Bua uses lotus and chicken liver beautifully, with lovely aroma.