Chefs Paisarn and Kanyarat present a refined take on Isan cuisine, blending traditional flavours with modern presentation in a casual fine dining menu. Rare ingredients – many are sourced from local small-scale farmers and aren't available at the market – are prepared using inventive techniques. Try the earthy, comforting and robust kaeng ploe: an Isan minestrone with free-range chicken and 20 kinds of hand-cut vegetables in a bowl of fresh yanang broth.