An intimate 12‑seat tasting counter where Chef Kong brings his personal craft and Northern Thai heritage to life.

OVERVIEW

TAANG is a 12-seat tasting restaurant in Bangkok led by Chef Kong, chef-sommelier and founder of Locus Native Food Lab in Chiang Rai. Guests sit at a counter facing the open kitchen, placing them close to the preparation and presentation of every course. The compact format turns dinner into a direct and personal exchange between chef, kitchen and table.

AMBIENCE

TAANG’s dining room is shaped by materials with personal provenance: timber collected by Chef Kong over the years, reclaimed wood transported from Chiang Rai and handmade works by artisans from Northern Thailand.

Dark tones, tactile surfaces and low, focused lighting create a quiet, grounded atmosphere, keeping each dish and glass in clear focus while allowing the character of the materials to emerge naturally.

MUST TRY

"The Seasonal Journey” Tasting Experience
Rather than locking into a single, static signature dish, TAANG’s highlight is the evolutionary progression of our tasting menu as a whole—a multi-chapter journey where food and drink are conceived together. Chef Kong’s pairings, fluidly spanning curated wines, rare mountain teas, and locally inspired fermented beverages, do more than accompany each course; they shifting its balance, aroma, and finish, revealing the seasonal depth of Northern Thai terroir from entirely new perspectives.

FOOD

TAANG takes Northern Thai cuisine as its starting point, exploring the rich cultural and culinary connections that extend beyond modern borders. Wild native ingredients, open fire, and ancestral fermentation are expressed through Chef Kong’s philosophy of “Rustic Luxury”: refinement without overworking, and precision without forcing ingredients into artificial perfection. By applying minimal intervention and changing only what is necessary, the natural flavor, expressive textures, and true character of the shifting seasons remain entirely intact.

PRICING

THB 3,000++

ABOUT CHEF

"Chef Kong" Kongwuth Chaiwongkachon, Chef-sommelier and Founder of Locus Native Food Lab in Chiang Rai.