From my visit
Our Dahla dinner began with Cara Cara Miang Salad, smoky moo ping and oysters with green chili nam jim, Thai chili jam and crispy shallots. Khao soi was reworked with mafaldine, braised beef cheek and pickled mustard greens.
More from the visit
Khluk Kapi paired charred octopus with shrimp-paste riceberry, green apple and Thai sausage. Sea bream came in tamarind-coconut sauce with trout roe, followed by the Dahla Flower dessert.
More from the table
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