At Kinnaree by Vanessa WU, the menu is an invitation to explore the richness of Thai cuisine through a contemporary lens — where flavors, ingredients, and stories from across Thailand come together in harmony.

Rooted in the belief that great cuisine begins with the land, many ingredients are sourced directly from farmers, fishermen, and regional producers across Thailand, celebrating unique local produce — including Geographical Indication (GI) ingredients — and the communities that nurture them.

Through research collaborations and storytelling initiatives such as the culinary documentary “Touch of Thai Taste,” Kinnaree reveals the hidden value of Thailand’s ingredients and the cultural wisdom behind them.

These stories come alive in dishes such as Durian Fried Rice featuring durian from Narathiwat, Tanod Palm Sugar Ice Cream made with palm sugar from Phetchaburi, Cabbage Stir-Fried with Southern Bu-du Sauce from Pattani, Vegetable Hummingbird Flowers Stir-Fried with Eggs from Nakhon Ratchasima, and Spicy Termite Mushroom Soup from Kanchanaburi.

Across the menu, guests will also discover regional specialties like Sun-Dried Mae La Fish from Sing Buri, Northern Phrae Thai Sausage, Seabass Stir-Fried with Bitter Bean from Surat Thani, and Southern Thai Curry with Coconut Shoots and Puffball Mushrooms from Chiang Mai.

Each dish reflects the philosophy of Harmonious Cuisine meets the Love of Thai Taste — where tradition, creativity, and local ingredients come together to create a dining experience that engages every sense.

Through these flavors and stories, the menu becomes more than a selection of dishes — it becomes a journey across Thailand’s landscapes, communities, and culinary heritage.