Liana is a 32-seat Old Town Bangkok restaurant where chefs Warat Areerom and Soohyun Lee serve seasonal tasting menus from an intimate open kitchen.

OVERVIEW

Liana is a 32-seat contemporary restaurant located on the second floor of The Corner House, a restored century-old building in Bangkok’s Old Town. The restaurant is led by husband-and-wife chefs Warat Areerom and Soohyun Lee and serves seasonal tasting menus that change throughout the year. The dining room features an open kitchen, allowing guests to experience the culinary process up close.

AMBIENCE

Liana’s design is inspired by the liana vine, with free-flowing curves and organic forms appearing throughout the space. Natural materials such as wood and limestone are paired with handcrafted furniture by local Thai artisans, creating a warm and contemporary atmosphere.

A sculptural wooden wall references sunlight filtering through trees, bringing a sense of nature into the dining room. While the interior is contemporary in design, it sits within the preserved structure of a century-old building, creating a dialogue between old and new. Together with the open kitchen, the space is designed to feel welcoming, relaxed, yet sophisticated.

MUST TRY

Prawn, Venison, Chocolate

FOOD

Liana’s cuisine combines French culinary foundations with a contemporary, season-driven approach. Each menu is inspired by the colors, scenery, and ingredients of a particular season, allowing the dishes to evolve throughout the year and reflect nature’s changing rhythms.

A defining characteristic of the cuisine is the use of fruit throughout the menu. Rather than appearing only in desserts, seasonal fruits are woven into both savory and sweet courses, bringing brightness, freshness, acidity, and natural sweetness to the dining experience. Floral notes and seasonal herbs also play an important role, contributing to a style of cooking that feels lighter and more vibrant while remaining grounded in classical technique.

One of the restaurant’s most popular dishes is the charcoal-grilled prawn, served with tomato, vanilla, yuzu, and a rich reduction made from prawn heads and tomatoes. The dish reflects Liana’s approach to cooking: balancing depth and complexity with freshness, while highlighting seasonal ingredients through modern techniques and thoughtful flavor combinations.

PRICING

THB 3,900++ to THB 6,500++

ABOUT CHEF

Liana is led by husband-and-wife chefs Warat Areerom and Soohyun Lee, whose careers began together in Michelin-starred kitchens in London. Originally from Thailand and Korea respectively, the pair bring together their diverse backgrounds and shared culinary experiences to create Liana’s seasonal tasting menus.