Baan Tepa in Bangkok: Modern Thai Cuisine, Rooted in the Land

by Yumi Liu

Baan Tepa

561 Ramkhamhaeng Road, Bang Kapi

Bangkok 10240

Thailand

Reservation: Online via the Baan Tepa official website
Dinner: Wednesday–Sunday, 18:00 / 19:00 / 20:00
Price: THB 6,200++ per person
Email: reservation@baantepabkk.com
Tel: +66 98 696 9074

The dishes

The Tasting Menu

  1. Paa Khao
  2. Tom Jued
  3. Pla Tod Nam Pla
  4. Legumes
  5. River Prawn, Chamuang and Seasonal Fruit
  6. Forgotten Cuts
  7. Timeless Thai Desserts

Bangkok already has a very mature fine-dining scene. What interests me most, though, is not how many modern techniques a restaurant can use, but what is left once you look past them. At Baan Tepa, the answer is quite clear: Thailand.

The cooking is unmistakably contemporary—fermentation, precision, sauces, different textures, and the structure of a long tasting menu are all part of the experience. But what stayed with me afterwards was not the technique. It was rice, fish sauce, curry, coconut milk, herbs, fermented flavours, river prawns, local legumes, and ingredients that would rarely be treated as luxury products elsewhere.

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Yumi Liu

Yumi Liu has been collecting and drinking wine for more than a decade and has earned a slew of wine certificates in the interim: level 3 WSET and now planning diploma studies; Educator level in Spanish wines (Wines of Spain certified), top level New Zeland wines (Wines of New Zeland certified) and obtained the highest score in her class for German wines (Wines of Germany certified). She has passed all of Ian D’Agata’s Italian wine courses and is generally regarded as being one of the most knowledgeable people on Italian wine in all of China. Over the years, she has also served as the Wine Educator at EMW wines, one of China’s five largest and most important fine wine importers and has led masterclasses on wines at prestigious wine shows including the Wine to Asia fair in Shenzhen and Vinitaly in Verona.

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