A selection of items from Chao Baan: mieng kham, som tum and kanom jeen nam ya.
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A look at the dining area, which features an open kitchen.
Mieng kham with dried shrimp, ginger, lime, onion and toasted shredded coconut wrapped in greens, served with a tamarind sauce.
Som tum, or papaya salad prepared in the Northeastern style.
Kanom jeen nam ya is a lighter option available on the lunch menu.
Shayn Prapaisilp spearheads the family-owned venture.
A separate bar awaits on one side of the room.
Coming soon to The Grove.
Space Architecture + Design developed the clean, modern aesthetic.
Kanom jeen nam ya, or vermicelli noodles served with a sweet and spicy gravy, topped with greens.
