Culinary experiences at Siam@Siam Bangkok begin with knowing where everything comes from, and why it matters.
By Jocelyn Tan
What does it mean to dine with intention? At Siam@Siam Design Hotel Bangkok, it means looking beyond the plate to understand where ingredients come from, who produces them, and how they shape the culinary experience. The hotel’s commitment to working closely with independent farmers, artisans, and producers ensures that every meal at its restaurants and bar resonates with meaning.
Perched on the 25th floor, TAAN is where Chef Monthep “Thep” Kamolsilp orchestrates a thoughtful dialogue between the kitchen and the countryside. Years spent building relationships with farmers and fishermen who share his commitment to sustainability and seasonality have shaped his ingredient-led approach. Each component is selected with care, ensuring it contributes to a harmonious and expressive whole.
The Thai native, who was trained in French cuisine, now specialises in Thai cuisine, which he believes is ever-evolving. “Across our five-year journey, our team has developed significantly in both thought and technique. This year, on top of working with local farmers who share our sustainable philosophy, we wanted to create a menu that reflects our evolving ideas and techniques to offer a full-flavoured experience that guests love.”
The menu unfolds as a journey through Thai terroir. For instance, Wonder Sushi reimagines Tang Mo Pla Yang, a summer snack of grilled fish and watermelon, into a playful bite of sun-dried sea bass and magnolia-infused jasmine rice sorbet. A dish called Saline Garden features a garden of sea salicornia paired with freshwater grouper and catfish, enhanced by shallot, chilli, and galangal. It’s spicy, sour, and savoury all at once. Even the familiar boat noodle is transformed: hand-cut pork noodles float in a richly emulsified broth laced with chocolate to create an emulsion that’s used to substitute pork blood. It’s bold yet rooted in tradition.
One of the standouts is the Loei Gnocchi, a dish that underscores TAAN’s commitment to sustainability through innovation. Here, Chef Thep turns the invasive blackchin tilapia — often considered a nuisance in Thai freshwater systems — into something elegant and purposeful. “To me, the issue isn’t with the fish, but with how it is perceived. Blackchin tilapia is often viewed as invasive, but it can be transformed into a delicious and environmentally responsible dish.” The fish is served with Dong Dang noodles and a fermented fish emulsion, complete with burnt lime. The dish is a tribute to the northeastern province of Loei, drawing on local preservation techniques and bold, punchy flavours to transform an environmental challenge into a thoughtful expression of place.
Every plate reflects a network of dedicated producers. Free-range chickens from Tan Khun Organic Farm in Chiang Mai, wagyu from NK Wagyu Sri Chiang Mai, and biodynamic pork from Thawee Farm in Khon Kaen – all speak to Chef Thep’s belief that sourcing is as integral as execution.
That same care extends to the beverage programme. A water tasting experience invites diners to sample spring and mineral waters from around Thailand — crisp, calcium-rich Sai Yok Springs in Kanchanaburi, or the subtly sweet Huang Nam Khao in Trat. “We’re proud to serve a variety of waters sourced from different regions of Thailand, each with distinct characteristics to accentuate your meal,” says the TAAN team. It’s a small detail, but one that deepens the connection between plate, palate, and place.
Sipping & Savouring with Purpose
On the hotel’s ground floor, Chim Chim brings a different energy. It’s casual, colourful, and art-filled — but no less thoughtful in its approach to provenance. Coffee beans come from Roots, one of Thailand’s leading specialty roasters. Tea is sourced from Monsoon Tea, known for wild-grown, chemical-free leaves. The chocolate in Chim Chim’s hot cocoa comes from Kad Kokoa, a Thai brand championing single-origin cacao.
This respect for ingredients plays out across the menu. Chim Chim’s sourdough pizzas, with a 48-hour fermentation process, develop a deep tang and satisfying chew — perfect for toppings like truffle mushroom and rocket. Of course, there are plenty of Thai flavours here. The Kra Pao is a harmonious marriage of marinara, cheese, fried egg, Thai chillies, holy basil and minced meat, laden generously on top of the chewy sourdough pizzas. Besides pizzas, the likes of burgers, pastas and steaks are also available on the menu.
The Land of Smiles also shines through in the wine list. Siam@Siam Bangkok’s venues, including TAAN and Paradise Lost, spotlight bottles from Thailand’s emerging vineyards. GranMonte Winery and Issara Winery, both in Khao Yai, offer elegant expressions of tropical terroir. Set on rolling farmland surrounded by forested hills, the estate’s commitment to sustainability is evident in everything from its organically grown vegetables to its house-made jams and cheeses.
Meanwhile, GranMonte’s Chenin Blanc brings bright acidity and hints of pineapple and citrus, pairing well with seafood. Issara’s Syrah Rosé delivers berry-forward freshness — ideal for dishes with a spicy edge. These local wines aren’t just novelties; they’re thoughtful companions to the food, reinforcing the hotel’s belief that provenance isn’t just about food — it’s about a fully rooted experience.
In the evenings, Paradise Lost beckons from the rooftop. With its lush, neon-tropical vibe and panoramic skyline views, it feels like an escape — but one grounded in place. Cocktails here draw inspiration from Thailand’s natural bounty. The Death From Above — a mix of tequila, passion fruit and ginger syrup, sparkling wine and pineapple juice — is bright and effervescent. This translates to the non-alcoholic glasses too: think lemongrass, kaffir lime, pineapple peel infusion, watermelon syrup and soda in Tropical.
The bar’s ethos also goes beyond the cocktails. Paradise Lost partners with Bootleggers Trading to implement ecoSPIRITS, a system that drastically reduces packaging waste in the premium spirits supply chain. Even the glassware tells a story, crafted from repurposed rice husks and upcycled plastic.
For diners, this philosophy translates into an experience that’s layered, thoughtful, and immersive. Whether you’re enjoying a dish of reimagined Thai street food at TAAN, a slow-fermented pizza at Chim Chim, or a rooftop cocktail laced with local botanicals at Paradise Lost, the thread that binds it all is provenance. And at Siam@Siam Bangkok, provenance isn’t just about where the ingredients come from — it’s about why they matter.