FERMENTED
PICKLED
Time · Temperature · Environmental
The concept begins in the kitchen and extends into the dining space, where guests can discover displays of fermentation jars, aging cheese, and ingredients undergoing different maturation processes. These elements provide a glimpse into the techniques and time invested behind the dishes served at the table.
" Processes connected by using time as an ingredient in the creation of flavor "
- TAHONA -
CHEF NICK
The new Seasonal Menu is created by Chef Nick, who brings more than 10 years of experience in the culinary industry, together with extensive experience in international culinary competitions. Chef Nick has represented Thailand twice in a prestigious international French culinary competition, achieving 14th place in the world. He also spent two years working at a Michelin-starred restaurant in Lyon, France, where he developed his experience with European cuisine and classical culinary techniques.
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