At Baan Tepa, Chef Chudaree Debhakam elevates her farm-to-table ethos with a polished seven-course Thai tasting menu. The experience begins in the garden, where guests can sample seasonal herbs grown on-site, grounding the meal in its sense of place. Traditional curries, flavours, and techniques are reimagined with deft precision, creativity, and harmony across each course. She remains committed to mindful gastronomy — from thoughtful local sourcing to minimising kitchen waste.