Baan Ah Chew Private Dining offers an authentic, communal Thai dining experience full of traditional flavours and rare dishes steeped in history. My long-anticipated visit didn’t disappoint, delivering a memorable meal highlighting Thai cuisine’s complex, vibrant taste profiles. Baan Ah Chew brings a more communal approach compared to the fine-dining style of Pun Im. Yet, each dish is meticulously crafted, drawing from the Snidwongse family recipes and other heritage sources.
Khao Tang Na Dang Ped Yang 4.5/5
We started with Khao Tang Na Dang Ped Yang, a roasted duck dip with sawtooth coriander and nutmeg curry paired with rice crackers. Inspired by the Snidwongse Family Cookbook, this dish had rich, bold flavours that hit the senses like a train, setting the tone for the rest of the meal.
Mahor 3.5/5
Next was Mahor, a unique bite-sized snack with caramelised salted Chinese radish and peanut relish served over fresh orange segments. The sweet acidity of the orange balanced the richness of the relish, creating a refreshing contrast.
Miang Som 4/5
The Miang Som was a delightful one-bite wrap that paired seasonal fruits with a caramelised shallot relish, adding a touch of sweetness and zest. Inspired by Lady Jeeb Bunnag’s recipes, this dish was refreshing and highlighted the balance of flavours Thai cuisine is known for.
Pla Haeng Taeng Mo 4/5
Continuing with fruit-forward starters, Pla Haeng Taeng Mo — a watermelon salad with sun-dried black kingfish floss and crispy shallots was next. This dish, oringally served at the inauguration of King Rama I in 1809, showcased a deliciously harmonious mix of fruity sweetness and savoury fish floss.
Yum Strawberry 4/5
Yum Strawberry was a fun twist on fruit salad, with strawberries dressed in a zesty chili and lemon dressing and topped with toasted coconut flakes. The dressing enhanced the strawberries’ sweetness, adding a punch of flavour.
Yum Mamaung 3.8/5
The Yum Mamaung, a Thai mango and mandarin orange salad with spicy lime dressing, was incredibly delicious. The sweet and tangy combination, highlighted by the citrus notes of mandarin, made this dish a standout.
Yum Kun Chiang 4.2/5
Yum Kun Chiang, a Thai-Chinese salad of Chinese sausage and cucumber with a chilli garlic lime dressing, was a firework of flavours. Each bite showcased Thai cuisine’s vibrant, characteristic profiles with its spicy, tangy, and savoury notes.
Gaeng Jeud Dtai Kraduk Moo Cha Muong 4.5/5
The Gaeng Jeud Dtai Kraduk Moo Cha Muong, a Southern-style clear stew with pork ribs and shredded cowa leaves, may look simple, but it packs an unexpected sour punch, elevating the mild flavours of the pork and greens.
Moo Hong 4/5
Moo Hong, a Southern Thai-Chinese braised pork belly stew with cinnamon and star anise, was hearty and comforting, perfect with steamed rice. I was pleasantly surprised by the use of cinnamon and star anise, which added an aromatic depth.
Lon Khai Khem Goong 4/5 and Nam Prik Kapi 3.5/5
We had two rich relishes next: Lon Khai Khem Goong, a creamy dip made of salted duck eggs, shrimp, and coconut cream, and Nam Prik Kapi, a pounded fermented shrimp paste relish. Both were robust in flavour and complemented by fresh vegetables for dipping.
Phla Hoi 4/5
Phla Hoi paired blanched oysters with lemongrass and a chilli jam herb salad, offering a refreshing take on oysters that opened my eyes to new pairing possibilities with this unique Thai flavour profile.
Yum Som O Goong 4.8/5
One of my favourites was Yum Som O Goong, a pomelo and seared tiger prawn salad tossed in creamy chilli jam dressing. The pomelo’s sweetness paired beautifully with the fresh, crunchy prawn, making this dish a satisfying treat.
Bai Liang Pad Kai 4/5
I also tried Bai Liang Pad Kai, stir-fried melinjo leaves with garlic and egg. The mildly bitter leaves gained a lovely fragrance from the garlic and eggs, a unique addition to the meal.
Gaeng Khua Gati Gai Sai Fak Thong 3.8/5
The Gaeng Khua Gati Gai Sai Fak Thong, a Southern-style coconut curry with chicken and pumpkin, was both savoury and aromatic. The sweet undertones of the pumpkin paired perfectly with the creamy, spicy coconut base.
Pad Mak Khea Yao Moo Saab 4.5/5
Pad Mak Khea Yao Moo Saab reminded me of the Chinese “Yu Xiang Eggplant” but with a Thai twist. Stir-fried to retain a slight crunch, the eggplant was combined with minced pork and Thai basil, resulting in a beautifully fragrant dish.
Pad Krapao Neau Nippon 4.5/5
Another excellent dish was the Pad Krapao Neau Nippon, which featured stir-fried Japanese wagyu beef with holy basil and chillies. The rich, marbled beef paired perfectly with the aromatic herbs and spices, adding a touch of Thai character to the premium ingredient.
Kanom Tako 4.2/5
For dessert, we enjoyed three traditional Thai sweets. Kanom Tako was a delightful Thai corn pudding topped with salted coconut foam pudding, creating a balanced sweet and savoury finish. Piak Poon featured pandan pudding with toasted sesame seeds, while Kanom Lin Taa Nin was a Thai pandan custard ball with smoked coconut milk syrup. Both showcased the fragrant qualities of pandan, rounding out the meal with a taste of traditional Thai flavours.
Piak Poon 3.8/5 and Kanom Lin Taa Nin 3/5
Baan Ah Chew Private Dining offers a communal-style Thai dining experience that blends heritage recipes with bold flavours. The carefully crafted dishes introduce rare ingredients and historical flavours, each telling a story that enhances the dining experience. For those looking to explore authentic Thai cuisine, Baan Ah Chew is an exciting find that captures the essence of Thai culinary heritage.
Baan Ah Chew Private Dining
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