Modern Thai Spice
Issaya Siamese Club
Ian Kittichai, arguably Thailand’s most renowned culinary export and US Iron Chef, has had several international eateries to his name, including Ember Room in New York City, but with his latest offering, Issaya Siamese Club, Khun Kittichai is bringing home to Bangkok the spice-laden cuisine that’s won him fans the world over.
The interiors were conceived by Hans Bogetoft Christensen, who runs the rather lovely House lifestyle and retail compound in Chiang Mai – well known for his love of colour, it’s hardly surprising this converted villa is now a rainbow of vivid hues. Issaya is the ground floor dining room and terrace, decked out in a mélange of locally sourced antique furniture and décor, while the Siamese Club lounge bar upstairs is a saucy mix of potent cocktails and hip sounds under the direction of third partner Frederic Meyer.
Brought to the table on unique and eclectic, custom-designed ceramics, the menu showcases both traditional ingredients and modern Thai cooking methods in signature and seasonal dishes such as red chili-glazed sea bass (pla aob prik) and jasmine flower flan (kanom dok mali), often using herbs and vegetables plucked right out of the on-site garden, meaning your supper can’t get much fresher than this.