Thiptara’s culinary team is led by Chef Kanokwan Jinuntuya. The newly launched ‘Thiptara Tid Lor’ menu at The Peninsula Bangkok includes a traditional Thai dish, Yum Som O Goong Phao (THB 620++), served with grilled river prawns, roasted coconut, peanuts, dried shrimps and kaffir lime leaves, and featuring ‘Nakonchaisi’ organic pomelo from Nakorn Pathom, a famous province close to Bangkok known for its delicious pomelos.
Yum Nua Yang (THB 880++), spicy grilled wagyu striploin served with romaine lettuce, tomatoes and mint. Tasty citrus-flavoured coconut soup, Tom Kha Gai (THB 500++), featuring black chicken, galangal and lemongrass. Chu Chee Lobster (THB 1,920++), red curry in Thai style served with grilled Boston lobster. Khaoniew Mamuang (THB 380++), the famous Thai mango and sticky rice with coconut cream. The sweetness of the mango and coconut cream pairs perfectly with the tasty salads and curry.
As an alternative to the Thiptara signature tableside dishes, diners can also select special dishes from the à la carte menu, alongside other Thai delights and favourites, such as Tom Yum Goong Lai Sua (THB 680++) – traditional spicy and sour soup with tiger prawns, straw mushrooms, lemongrass and galangal; Phad Prik Khing Moo Grob (THB 420++) – crispy pork belly with red curry and ginger; Pu Nim Thod Kraprao Grob (THB 620++) – soft-shell crab, chilli and holy basil served with spicy Thai sauce. For vegetarian delights, there are dishes such as Phad Thai Jay (THB 370++) – stir-fried noodles with tofu, vegetables and peanuts, and Phad Ka Praw Tao Hoo (THB 290++) – stir-fried peas and black fungus.
Thiptara restaurant is located at Garden Level at The Peninsula Bangkok and open daily from 6:00 pm – 10:30 pm.