RARK is an intimate 20-seat restaurant serving a seasonal tasting menu that reinterprets Thai regional traditions with modern technique.

OVERVIEW

RARK is an intimate 20-seat restaurant dedicated to exploring the depth and diversity of Thai cuisine through a seasonal tasting menu. Drawing inspiration from regional traditions, local ingredients, and contemporary culinary techniques, each menu is thoughtfully crafted to tell a story of Thailand’s culinary heritage. With a strong focus on seasonality and craftsmanship, RARK offers a refined dining experience that is both rooted in tradition and forward-looking in its approach.

AMBIENCE

Designed with understated elegance, RARK features a warm and intimate dining room where every detail is carefully considered. Natural materials, soft lighting, and minimalist aesthetics create a welcoming atmosphere that allows guests to focus on the food and the stories behind each dish. The space reflects the restaurant’s philosophy of simplicity, authenticity, and respect for Thai culture.

MUST TRY

RARK’s menu evolves throughout the year, making seasonality its true signature. Guests are encouraged to experience the full tasting menu, where each course highlights exceptional local ingredients and showcases a contemporary interpretation of Thai flavors.

FOOD

Roasted Duck Red Curry is one of Thailand’s most iconic dishes, enjoyed across generations and deeply rooted in Thai culinary tradition. At RARK, we reinterpret this classic while preserving its original character and flavors.

The duck is dry-aged for seven days to enhance its depth of flavor and texture before being carefully prepared for the dish. Rather than serving the curry in its conventional form, we separate and reimagine its key components, allowing guests to experience familiar flavors from a new perspective.

Coconut cream, an essential element of Thai red curry, is transformed into a savory interpretation of “Khanom Sai Sai,” a traditional Thai dessert. While inspired by the dessert’s shape and presentation, no sweetness is added, creating a bridge between tradition and innovation. Another indispensable ingredient is lychee, whose distinctive sweet, floral, and slightly tart character has long been associated with roasted duck red curry.

This dish reflects our philosophy of honoring Thailand’s culinary heritage while exploring new ways to tell its story, preserving the soul of a beloved classic through contemporary expression.

PRICING

THB 1,000–1,500 per person (excluding beverages).

ABOUT Chef Songpol Barameeanan

Chef Save (Songpol Barameeanan) is the Executive Chef and Co-Founder of RARK. His culinary journey began in some of Bangkok’s leading fine dining kitchens, including Mezzaluna at lebua Hotels & Resorts. Driven by a passion for Thai culinary heritage, Chef Save focuses on rediscovering regional recipes, overlooked local ingredients, and traditional cooking wisdom from across Thailand. Through a thoughtful balance of authenticity and contemporary technique, he creates dining experiences that celebrate the depth, diversity, and evolving story of Thai cuisine.