Phra Nakhon, the riverside Thai restaurant at Capella Bangkok hotel, offers a soul-soothing dining experience that combines taste and tradition. Chef de Cuisine Kannika Jitsangworn, with her extensive experience in luxury resorts around the world, has brought her expertise to create a menu that pays homage to local culinary heritage.
Guests can enjoy outdoor seating overlooking the Chao Phraya River, adding to the ambiance of the dining experience. The restaurant’s dishes, sourced from local ingredients and produce, reflect Chef Kannika’s dedication to sustainability and supporting small producers. The menu features a variety of Thai dishes, from house-smoked duck salad to Southern-style squid soup, showcasing the chef’s creativity and skill.
Phra Nakhon’s offerings include crowd-pleasing plates like deep-fried grouper with a sweet and spicy sauce, as well as unique dishes such as Surat Thani-style squid soup. The restaurant’s commitment to using local ingredients extends to its dessert, Loy Kaew, which features a refreshing mix of fruits served with palm sugar syrup.
Overall, dining at Phra Nakhon is a memorable experience that highlights the blend of taste and tradition in Thai cuisine. With Chef Kannika at the helm, guests are treated to a culinary journey that celebrates local flavors and culinary heritage in a stunning riverside setting.
Note: The image is for illustrative purposes only and is not the original image associated with the presented article. Due to copyright reasons, we are unable to use the original images. However, you can still enjoy the accurate and up-to-date content and information provided.
