Two seasoned chefs run this restaurant opened in 2025: Warat Areerom on savoury, Soohyun Lee on pastry. Inside a century-old building on a lively street, the minimalist space with an open kitchen is calm. Dishes follow European seasons, with local produce, a lighter take on French techniques, pared-back plating and neat layering of flavours and textures. Desserts are a highlight.