By The Nation
“We want Front Room to be a Thai restaurant known for delicious, authentic and comforting dishes that remind diners of ‘ros mue Mae’, or Mother’s home-cooking.
Many of the dishes have their roots in our chefs’ childhood memories of meals at their dining table at home,” said Alessandro Santi, executive chef.
The new menu is the fruit of a collaboration led by Niphatchanok (Ajarn Ning) Najpinij, inspired by her mother and renowned guru of Thai cuisine Asst Prof Kobkaew Najpinij, with back-up from Chef Supanat (Ann) Khanarak and sous chef Sarocha (Bua) Rajatanawin.
The menu celebrates the eight distinctive Thai flavours of sour, sweet, nutty, salty, spicy, bitter, astringent and mild.
Highlights range from Phla Lai Bua Hoy Shell or Seared Hokkaido Scallop with Lotus Stem, Pomelo and Homemade Chili Paste to Moo Sam Shan Pad Grathiam Dong or Stir-Fried Kurobuta Pork Belly with Fermented Garlic and also Ma Phrao Cheesecake or Coconut Cheesecake with Young Coconut Jelly and White Chocolate Mousse.
Also on offer are exclusive plant-based dishes with full Thai flavours.
Front Room is located in the Lower Lobby and open from Tuesday to Saturday for lunch (11.30am to 2pm) and for dinner (5.30-9.30pm).