OVERVIEW

Baan Phraya was once the residence of Phraya Mahai Savan and Khunying Luean Mahai Savan. This century-old house was known for its gracious gatherings, where Thai nobility and visiting dignitaries were welcomed with thoughtful hospitality and refined home-cooked feasts.

At the heart of the restaurant is Chef Phatchara ‘Pom’ Pirapak, whose culinary philosophy mirrors the legacy of the residence itself. She revives long-forgotten regional recipes through a contemporary lens, honouring traditional techniques such as charcoal grilling, mortar pounding, and the delicate craftsmanship of dok jok, while presenting each dish with a sense of modernity.

The experience begins on the terrace, where guests are welcomed with Mha Hor, Thai honeycomb biscuits, and kombucha. From there, the journey continues through the open kitchen before guests are guided to their seats for dinner.

AMBIENCE

In 1986, Mandarin Oriental, Bangkok transformed parts of the original residence into Thailand’s first Thai Cooking School. Inspired by this legacy, Baan Phraya has been reimagined as an intimate restaurant that showcases Chef Pom’s craft, with a close, thoughtful connection between kitchen and table. Architecture from the reign of King Rama V has been carefully restored, with original teakwood, intricate fretwork, and subtle references to the Vanda orchid, a symbol found in Phraya Mahai Savan’s writings on Thai plant decoration, honours the house’s heritage while adding a refined contemporary touch.

MUST TRY

• Grilled Surat Thani River Prawn
• Prachuap Khiri Khan squid in galangal infused coconut broth with aromatic herbs and pink peppercorns
• Mha Hor, Thai honeycomb biscuits

FOOD

Inspired by decades-old recipe archives from The Oriental Thai Cooking School, Chef Pom Phatchara’s menu at Baan Phraya celebrates traditional Thai flavours, rare cooking techniques, and the finest ingredients sourced from across Thailand. All curry pastes, sauces, and condiments are homemade, reflecting a deeply personal approach shaped by memories of cooking with her grandmother. Signature dishes include Prachuap Khiri Khan squid in galangal infused coconut broth with aromatic herbs and pink peppercorns and Grilled Surat Thani river prawn with its tomalley, young tamarind and chilli paste.

PRICING

8-course dinner at THB 3,800++

ABOUT CHEF

Born in Yasothon in Thailand’s Northeast, Chef Pom Phatchara grew up in a large family, inspired by fond memories of cooking alongside her grandmother, who influenced her path to becoming a chef. Rising quickly among Thailand’s young culinary talents, she joined Mandarin Oriental, Bangkok in 2019 as Chef de Cuisine of the legendary Terrace Rim Naam and Sala Rim Naam, where she brings refined personal touches to classic Thai cuisine. Now at Baan Phraya, Chef Pom continues to share her passion for Thai food, cooking with heart and drawing inspiration from family memories.