Baan Tepa Culinary Space is a Thai fine-dining restaurant by Chef Tam Chudaree Debhakam. It is located in a classic, three-generation house on the busy Ramkhamhaeng road in Bangkok. Chef Tam remodelled the historic venue, into an urban “Culinary Space”. Chef Tam brings the farm-to-table idea to her contemporary Thai tasting menu.

OVERVIEW
The historic house itself is part of the Baan Tepa experience. Baan Tepa was built in the 1980s, owned by Chef Tam’s grandmother, Lady Suwaree Debhakam, a home that has been in the family for three generations. The compound has now been converted into an urban food space with three key sections; Tepa Kitchen, Tepa Garden, and the house itself.

MUST-TRY:
Dong Dang Noodles, a version of Thai rice noodles served with coconut Lon sauce seasoned with Ricotta miso cheese and Yunnan ham.

AMBIENCE
The stylish, elegant designed main dining area with a high-ceiling is accessed through several doors. Guests are welcomed into the home with a garden tour to learn more about the ingredients in the culinary journey that they are about to embark on. Diners are invited to enjoy a course with the Chefs where they can engage in conversation and discover new ingredients and cooking methods. The kitchen is a learning space, where local ingredients meets collaboration and exploration.

The Garden Wing is a tailored and private dining space to host private dinners and events. The wing is connected to The Octagon room, a lounge on an extended patio which overlooks the garden, a place of conversations in a very private setting. The single hardwood table seats up to 14 guests, here guests can enjoy a 12 course dinner menu.

FOOD
Baan Tepa serves food with a nice balance between Thai tradition and modern culinary techniques, and blended Thai local recipes with rare ingredients. The restaurant serves only a 12 course interactive menu. The tasting menu starts with ‘Nam Prik Kai Kem’ prawn mousseline, snake fish ‘pla foo’ chayote and cucumber topped with salted duck egg relish. On the menu are Thai Wagyu, Marinated Giant Kingfish, House-made Chilli Paste and Garden Mint. The chicken liver mousse, Jaew Gel, Toasted Rice, ‘Ma Paam Jam’ is served with warm Samerng rice brioche.

The main course is inspired from the old Thai recipe from Lady Kleep Mahithornd. The 14 days dry-aged, deboned duck is stuffed with minced pork, duck legs, lotus seed, and mushrooms and seasoning is garlic, pepper, and cilantro. It is slow cooked (sous vide) then grilled until it has crispy skin; side dishes are sear local mushrooms (grey oyster mushroom / Mitake) and crispy lettuce, served with classic duck jus. The well crafted menu inlcudes three types of crabs in one serving: the Somjeed (kumquat), Trang softshell crab, Blue crab custard and ‘Nam poo’ glaze (fermented crab sauce), crab shell brittle and yellow curry bamboo curry aioli.

For dessert you have to try the ‘Grandmothers roses’; a rose apple ice cream topped with a thinly sliced rose apple, beautifully displayed as a rose.

Baan Tepa offers also an excellent selection of great wines with an expert sommelier at hand to suggest the best wine pairing.

SERVICE
The staff is friendly, well trained and have a good grasp of the menu.

PRICING
12 Courses Interactive Menu: THB 4,500++ (excluding beverage)

SUMMARY
A great and unique dining experience. Being invited to the kitchen to enjoy a course with the chefs is part of the “interactive” experience and a nice touch. The dress code is smart casual and reservation is a must. Please note that Baan Tepa can only accommodate limited dietary restrictions.