The restaurant boasts an endless cityscape and a marmalade sunset before dinner hours. Warm modern setting with a touch of Thainess hints an innovative twist in the food here. Embellished in dark mahogany and gold, the ambience is ear-friendly and suitable for a quiet gathering. Proper Thai style service begins with a handwashing kit of warm jasmine fragranced water and clean white hand towel.
Two rounds of amuse bouche arrive first: rice and saffron crackers with three types of paste and Miang Kham freshly garnished with homegrown organic microgreen and mauve butterfly peas handpicked from the chef’s very own garden. The heat from spicy green chili dip (Nam Prik Noom) is cleverly toned down by the sweetness of tomatoes in Nam Prik Ong and Khao Tang Na Tang’s mild creamy coconut sauce. Saltiness of Chiang Rai fried pork compliments the finely sliced red hot bird’s eye chili in Miang Kham.
Lunch and dinner are available both in sets and a la carte. A set lunch consists of three signature savoury dishes and a dessert; with a vegetarian option (B550++ per set plus one herbal drink). Tom Kha Gai from Anchan set had such a concentrated and soothing mouthfeel, owing to the premium coconut milk, and Gai Thod Bai Makroot from Saffron set flaunts crispy aromatic herb and dried chili.
The presentation of each platter in the set lunch adheres to elegant simplicity yet the design of some separate menus meticulously adapts and surprises. Khao Soi Haeng: wok-tossed Chiang Mai pork sausage, egg noodle, northern style Hang Lay curry sauce, and pickled cabbage (B480) proves that a fused appearance can still adeptly combine genuine flavours of ingredients from various dishes.
Rice serves as a crucial element in representing the basis of Thai cuisine as well as enhancing the overall tasting experience of side dishes. In this case, you have not been to Saffron until you try the multi-colour rice in banana leaf, aesthetically cooked to perfection.
Chef Renu Homsombat, Saffron’s Corporate Thai Chef says, diners can detect the passion and devotion displayed in her cooking. Inspired by her mother, she locks the original Thai flavours inside visual transformation and variation of spiciness level. Having multiple locations worldwide, she sets and maintains the same standard for Saffron by understanding the preferences of different groups of clientele.