Nestled within the enchanting Praya Palazzo, a stunning Italian-style mansion built way back in 1923, lies the delightful Praya Dining. Situated along the idyllic banks of the Chao Praya River, this intimate heritage hotel boasts a refreshing pool and a captivating riverside restaurant that offers a truly Thai heritage gastronomic journey. Praya Dining serves an exquisite array of Thai delicacies, each meticulously crafted by the Executive Chef, Chef Rattana. Polthaisong, to ensure guests take on a remarkable culinary journey through Thailand's rich and diverse history. Whether They are epicureans or not, the culinary delights at Praya Dining are sure to leave an indelible mark on your taste buds, making for an unforgettable and authentic dining experience.
The restaurant's interior design reflects the rich cultural heritage of Thailand, with Colonial décor and artwork adorning the walls. The restaurant's location on the riverfront provides diners with a breathtaking view of the river and the surrounding area.
Praya Dining is more than just a restaurant but a showcase of how Thai culinary traditions have evolved over time, shaped by the kingdom's rich history, from the Sukhothai era to Ayutthaya and Rattanakosin. This riverside restaurant was selected by the Michelin Guide in 2024, highlighting its Thai heritage gastronomic journey.
One must-try experience at Praya Dining is the Signature Thai Set, an eight-course authentic Thai cuisine prepared according to long-forgotten recipes. This culinary experience is a journey through Thai culinary heritage that has earned recommendations from many critics and food guides. In addition, the menu at Praya Dining features a diverse range of dishes that are guaranteed to satisfy diners' taste buds.
The meal begins with various appetisers on a plate, each with its unique story and flavour. La Tiang, aromatic stir-fried pork wrapped in egg net, and Krathong Thong Gai, stir-fried chicken in golden pastry cups, are rare delicacies from a bygone era that will take guests back in time. Another appetiser worth trying is Goong Sarong, a dish of deep-fried prawns wrapped with egg noodles showcasing Chinese traders' heritage that is served in the royal palace. Mee Krob Kratong Thong, a crispy vermicelli with tamarind sauce served in a golden pastry cup, is another delightful appetiser no one should miss.
Pla Nuea is a traditional Thai salad featuring grilled beef, which is then cut into thin slices and served with various aromatic herbs and a spicy chilli sauce. This dish has a rich history that dates back to the era of King Rama II when it was first created. The salad is known for its unique combination of flavours, achieved through ingredients like lemongrass, coriander, mint, and Thai basil. Pla Nuea is a dish that offers a true taste of Thailand and is a must-try for anyone visiting the country.
For main courses, the restaurant serves a range of options, each with its unique story and flavour.
Gaeng Run Juan is an aromatic beef stew seasoned with fermented shrimp paste known as Kapi, chilli, lemongrass, Thai basil, shallot, lime juice, galangal, and salt. This dish was created by Her Serene Highness Princess Yamyearn Nilrat, the Head Chef for the Royal Cuisine of King Rama V, using leftover beef from the royal feat to prepare it for the court staff. Those who have beef dietary restrictions can substitute it with pork.
On the menu, visitors can indulge in a delectable dish called Chu Chee Goong Maenam. This dish is crafted from deep-fried river prawns, which are then generously smothered in Chu Chee curry sauce, drizzled with coconut cream, and topped with finely julienned red chilli pepper and kaffir lime leaves. The dish's unique blend of sweet and spicy flavours will delight their palates. This dish is a traditional home-style favourite, perfect for those who enjoy hearty and comforting meals.
Moo Pad Som Siew is another heritage dish made from stir-fried pork with a forgotten yellow chilli paste, incorporating Som Siew, a rare Thai medicinal herb. The herb has a unique tart taste similar to kumquat and is known for its benefit of nourishing the blood. The culinary team prepares the dish by crushing its leaves to extract their exceptional taste and stir-fry them with pork and loads of aromatics and seasonings. The dish is flavourful with distinctive tartness. The origin of the dish has yet to be widely known. According to the Royal Thai Cuisine cookbook, which has been passed down through generations within the Bang Khun Prom Palace, it is said that Princess Sukhumala Marasri, who later became Queen to King Rama V, discovered the aroma of Som Siew leaves during her travel to Wat Som Siew in Nakhon Sawan Province. She brought those leaves back to the palace and blended them into a yellow curry, thus creating this unique dish.
Pad Pak Noppa Gao is a popular Thai dish that features a colourful mix of fresh vegetables cooked to perfection in a wok and then tossed in a delicious oyster sauce. This dish typically includes a variety of vegetables, such as broccoli, cauliflower, cabbage, carrot, asparagus, mushrooms, and baby corn. The vegetables are stir-fried until tender-crisp, which helps to retain their natural flavours and nutrients. Finally, the oyster sauce is added to the pan, which gives the dish a rich, savoury, and slightly sweet flavour. A sprinkle of crispy garlic on top adds extra crunch and aroma to the dish.
For the dessert, guests can choose Bua Loy or Kanom Inthanil.
Bua Loy is a traditional Thai dessert that is made by mixing rice flour with water to form a dough. The dough is then rolled into small balls and boiled until they float to the surface of the water. Once cooked, the balls are removed and placed in a bowl of sweetened coconut milk, which gives the dish its creamy texture and subtle sweetness. The dessert is often served with a sprinkle of toasted sesame seeds or crushed peanuts for added flavour and crunch. Bua Loy is a popular dessert in Thailand and is a must-try for those who enjoy sweet and creamy treats.
Kanom Inthanil is traditionally made by steaming a mixture of rice flour and sago balls, which are then simmered in a sweet coconut milk sauce. The result is a delightfully chewy and flavourful dessert with a subtle sweetness that is not overpowering. The coconut milk adds a refreshing taste that complements the chewy texture of the rice flour and sago balls. Kanom Inthanil is a perfect dessert for those who love coconut milk and appreciate a delicate balance of flavours.
Praya Dining at Praya Palazzo is one of the places in Thailand that deserves attention from gourmands worldwide. Guests can relish the Thai heritage gastronomy journey with top-notch heritage culinary recipes set against a backdrop of stunning historic architecture and a breathtaking view of the Cha Praya River. The ambience will transport diners to the Orient of opulence and elegance, making it an unforgettable experience.
Praya Dining at Praya Palazzo
Hours: Daily, 11:00 - 22:00 Hours
Tel: +662 883 2998
Facebook: https://www.facebook.com/prayapalazzo
Instagram: https://www.instagram.com/prayapalazzo/
Location: Praya Palazzo 757/1 Somdej Prapinklao Soi 2, Bangyeekhan Bangplad, Bangkok 10700 Thailand
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