Under the leadership of Chef Chalermwut Srivorakul, the restaurant has opened a fresh chapter focused on a seasonal tasting menu served in a calm and intimate setting. Supporting local communities by using home-grown produce and regional ingredients remains a central tenet here, and their commitment to zero-waste approach shapes the cooking. The jorang, featuring prawn and Thai curry sauce, is a standout, with crispy textures and aromatic herbs added for a complex and memorable dish.