Tahona Bangkok — Flavors Rooted in Tradition

Words: Pasuta Phongam, Photos: Pasuta Phongam

Amidst the vivid lights and perpetual rhythm of Bangkok, Tahona rises above the city as a casual fine-dining destination shaped by the philosophy of “Flavors Rooted in Tradition.” Here, Thai ingredients are not merely used — they are reimagined through a contemporary lens, preserving the soul of local heritage while presenting it in a modern, refined form. More than a restaurant, Tahona is a crafted narrative — a place where culinary artistry, design, and storytelling converge in every dish, every cocktail, and every moment of scent and sound.

At its core, Tahona celebrates the familiar — the herbs, spices, and produce of Thailand — while reinterpreting them with quiet sophistication. Each plate captures the landscapes and wisdom of the country, bridging memory and modernity in a way that feels both rooted and revelatory.

The name “Tahona” pays homage to the traditional stone wheel once used to crush agave for tequila — a symbol of transformation and intention. That same spirit defines the restaurant’s ethos: turning humble, time-honored ingredients into meaningful culinary expressions through craft, creativity, and care.

The journey begins with the signature Spicy & Sour — Grilled Tiger Prawn, charred to perfection and paired with a lively, citrus-spiked sauce, fragrant herbs, and crisp chips — a dish that awakens the palate with every bite.

Enter the world of Northern spice with the Beef Tartare — finely chopped beef seasoned with aromatic Northern Thai herbs and spices, presented in a delicate tartlet that captures the vibrancy of the region.

A rich, velvety Bone Marrow Pâté with Nang Pong, elevated by a galangal-infused spicy sauce, crisp buffalo cracklings, and a vivid Thai chimichurri — an indulgence layered with depth, texture, and local character.

Meet the fragrant composition of Grilled Seafood with Potted Exotic Rice — a celebration of texture and aroma. GABA rice from Northeastern Thailand forms the base, served with crab, mantis shrimp, and tiger prawn. Confit garlic deepens the grain’s earthy warmth, while a bold Thai-style dipping sauce unites land and sea in perfect harmony.

Indulge in the allure of herbals and spice with the Five-Day Aged Duck — duck breast aged for five days to deepen its flavor, paired with notes of citrus—sunquick, grapefruit, and tangerine—and a refreshing mix of mint and spice that brightens every mouthful.

Succulent Wagyu Hanger Steak with Local Black Pepper Sauce — perfectly seared and paired with a sauce crafted from locally grown black peppercorns. The dish is finished with grilled spring onions, a drizzle of herbal oil, and a touch of fleur de sel — a sensory interplay of smoke, spice, and silk.

From sour to sweet, the Pineapple Ice Cream and Roasted Pineapple with Salted Honey offer a tropical harmony of contrats - creamy ice cream meets caramelised fruit — finished with a whisper of salted honey for balance.

With effortless allure, the Guava Batida offers a playful reinvention of the Brazilian classic — blending guava, marigold leaves, yogurt, and basil into a bright, creamy cocktail with natural charm.

At last, El Caballo is a spirituous blend of Montelobos Mezcal, bamboo mushroom, vermouth, Campari, and smoked porcini tincture — earthy, aromatic, and quietly captivating.

Each creation at Tahona begins with its ingredients — chosen with intention, crafted with precision, and presented with an artist’s quiet confidence. The result is a dining experience that speaks of terroir and technique, where restraint meets revelation, and every element tells a story of origin and craft.

Tahona Bangkok

Hours: Daily, 17:00-23:00

Tel: +6698 829 9633

Website: https://www.tahonabangkok.com/

Facebook: https://www.facebook.com/tahonabangkok

Instagram: https://www.instagram.com/tahonabangkok

Location: 33rd Floor, InterContinental Bangkok Sukhumvit, Bangkok, Thailand