TAHONA | RERN
TAHONA | RERN
Exclusive three-day dining experience where Tahona and Rern come together to present a collaboration menu. This à la carte selection celebrates local ingredients through a casual yet refined dining approach, blending Tahona’s modern craft with Rern’s creative flair.
LOCAL RAW FISH
A Southern Thai-style raw fish dish using locally caught pomfret, served with Phuket pineapple and a refreshing seafood gel. Ikejime Pomfret / Phuket Pineapple / Seafood Gel / Citrus Flower / Baby Fennel / Coriander
THB 220
FRIED "HOR MOK" WITH TIGER PRAWN & RAZOR CLAM
Deep-fried “Hor Mok” made with tiger prawns, served with red curry mayonnaise and topped with fresh razor clams from Satun province. Tiger Prawn / Razor Clam / Whipping Cream / Egg / Breadcrumbs / Corn Flour / Red Curry Paste / Kaffir Lime Peel / Dill / Lime Juice
THB 180
CRAB ROE CHILI PASTE
Served in a traditional Thai flower-shaped tart shell, inspired by old-style Thai desserts — combining sour, salty, and spicy flavors in one bite. Crab Roe / Crab Meat / Bird’s Eye Chili / Coriander / Garlic / Crispy Flour
THB 180
BETONG CHICKEN WITH SPICY SOY SAUCE
A Southern Thai–Chinese style dish featuring tender Betong chicken from Yala province, served with a tangy-spicy soy dressing. Betong Chicken / Soy Sauce / Vinegar / Garlic / Bird’s Eye Chili / Sesame Oil / Coriander Root / Spring Onion / Ginger
THB 220
GRILLED WAGYU WITH CUCUMBER SALAD
Charcoal-grilled wagyu with cucumber herb salad, combining Thai spices and fresh herbs. Wagyu Beef / Japanese Cucumber / Jicama / Shallot / Bird’s Eye Chili / Mint Leaves / Seafood Dressing.
THB 360
CHARCOAL - GRILLED SQUID WITH "KOLEK" SAUCE
Charcoal-grilled squid tossed in a Southern-style Kolek sauce, served with grilled Tahitian lime. Aromatic Squid / Kolek Sauce / Red Curry Paste / Coconut Milk / Palm Sugar / Lime / Squid Ink.
THB 760
MUSLIM SOUTHERN CURRY WITH RIVER PRAWN
A Southern Muslim-style curry paired with grilled river prawn from Surat Thani estuary, topped with crispy betel leaf. Southern Curry / Coconut Milk / River Prawn / Radicchio / Wild Betel Leaf
THB 860
GRILLED SKIPJACK TUNA WITH SHRIMP PASTE RELISH
Charcoal-grilled skipjack tuna from Surat Thani, served with local vegetables and shrimp paste relish. Skipjack Tuna / Shrimp Paste Chili / Japanese Cucumber / White Turmeric / Bael Fruit / Coriander / Dill / Calamondin
THB 260
STEWED PORK LEG WITH CHA - MUANG LEAF SOUP
Slow-braised pork leg stewed for 6 hours until tender, served with its tangy cha-muang broth and crisp-fried finish. Pork Leg / Cha-Muang Leaves/ Coriander / Shallot / Garlic / Lemongrass
THB 220
KHAO MUN KILO
Surin jasmine rice cooked in coconut milk, paired with aromatic coconut “kilo” oil — rich, sweet, and fragrant. Surin Jasmine Rice / Coconut Milk / Lemongrass / Shallot
THB 180
BONG BONG – TORCH GINGER
Refreshing beverage made from torch ginger flower juice from Trang, blended with tangerine for a bright floral-citrus taste. Torch Ginger Flower Juice / Tangerine Juice / Cocoa Butter / Charcoal Powder.
THB 120
KUAN KHAO
A reimagined traditional sweet from Nakhon Si Thammarat — served with dried banana cake and caramel made from fresh palm sugar, topped with chocolate tuile. Coconut Milk / Dried Banana / Palm Sugar / Flour Paste / Cocoa Powder
THB 220
