Straight outta Bangkok, Chef Nan honed her culinary prowess alongside her mother, who ran one of the Thai capital's legendary street-food stalls. Wear a collared shirt – this is highbrow dining – and reserve ahead.
In case you're not convinced, dishes such as pla sahm rod (pan-roasted Chilean sea bass with chili sauce, crispy okra, bean curd, green beans and eggplant) and kai yang Massaman (grilled lemongrass chicken breast in Massaman curry with avocado, green beans, cashew nuts, pickled shallots and cucumber salad) will do the trick.
