From May 6-7, Pikun “Kate” Wangsantia is opening her private supper club Kate’s Place for her four-hands collaboration with Singaporean chef Chew Min Xiong “Max” Witthawat of Baanahchew. 

 

Across a nine-course menu (B2,490), Kate and Max will whip up some of their intimate and uplifting Thai dishes. Among the highlights are miang hoi chell (chopped scallops wrapped in betel leaves flavored with mango salsa and spicy lime dressing); lon moo tao jieow (minced pork in rich coconut cream relish with fermented soybeans); and bua loy kai waan (Thai glutinous rice balls with sweetened runny egg and coconut milk). 

 

A wine-pairing option from Khao Yai’s GranMonte is also available for B890/3 glasses.