Dining at Phra Nakhon, the riverside Thai restaurant at Capella Bangkok hotel, is an experience that combines taste and tradition. The restaurant offers outdoor seating with stunning views of the Chao Phraya River.
Last year was a successful one for Capella Bangkok, with their signature restaurant Côte by Mauro Colagreco earning two Michelin stars and the hotel being named the top spot on The World’s 50 Best Hotels 2024 list. Chef de Cuisine Kannika Jitsangworn is a key part of the success of Phra Nakhon, bringing her expertise and experience from around the world to create a menu filled with homestyle Thai recipes that pay homage to local culinary heritage.
Visitors can enjoy a variety of dishes at Phra Nakhon, such as the house-smoked duck salad and the Yum Thai Kai Goong, a zesty shrimp dish. Chef Kannika’s focus on southern Thailand cuisine is evident in dishes like Muek Tom Holay, a squid soup with fried garlic and shallots. The restaurant also serves Pla Nueng Manao, a steamed catch of the day with Chinese cabbage and lime.
Chef Kannika ensures that all ingredients are locally sourced, with a strong emphasis on sustainability and supporting small producers. The menu is designed with creativity and care, using ingredients from the hotel’s on-site greenhouse and even Chef Kannika’s own garden at home. Guests can enjoy a memorable dining experience at Phra Nakhon, where every dish reflects a perfect blend of taste and tradition.
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