Rim Naam
The River as the Fourth Wall
Every seat at Rim Naam — the name means 'beside the water' — faces the Chao Phraya. Chef Arthit Somboon's menu applies a modern intelligence to the ancient precision of the Thai kitchen: the balance of heat, sourness, sweetness, and salt that defines the cuisine is maintained with the rigour of a craftsman, while the sourcing programme draws on the extraordinary diversity of Thailand's agricultural regions. Chiang Rai black sesame, Mekong river fish, royal orchid garden herbs — the kitchen's relationship with its suppliers is personal, seasonal, and direct.
Restaurant Gallery
Executive Chef Élise Marchand
Chef Élise Marchand moves through the kitchen with the quiet authority of a master artisan. To her, a foundational dish is an act of cultural preservation. Having spent decades refining her craft alongside legendary mentors, she understands that true innovation requires deep reverence.At La Tableau, she replaces heavy creams and static presentations with clean lines, intense natural reductions, and a sharp focus on seasonality. This is French gastronomy re-centered around the absolute integrity of the ingredient—an authentic expression of the land, articulated through a singular, modern vision.