Aroy mak!

Stepping into Wan Thaï Food feels like crossing an invisible border, one that links Brussels to Bangkok. Light falls from above, sliding over the wooden panels and glossy tiles, brushing against woven lampshades and resting on a peaceful Buddha. You understand instantly: everything here is designed to calm the mind before awakening the senses.

The place breathes harmony. The smiling, precise service accompanies a Thai cuisine of great poise, refined without pretension, authentic without cliché. That’s where Wan reveals herself: in that rare balance between precision and emotion, between tradition and modernity.

Born in Isaan, in northeastern Thailand, Chef Wan draws inspiration from her roots. Her cooking is sincere, fresh and full of vitality. The menu, rich and coherent, unfolds like a journey through flavours: exotic cocktails, fragrant soups, vibrant salads, captivating curries and stir-fried dishes bursting with spice.

The house’s signature dishes tell the story: Kao Yam Nem, a crispy rice salad with cold-cooked veal, shallots, mint and ginger. Oy Cheil Lar, carpaccio of fresh scallops with Thai lime and garlic vinaigrette. Pla Mannao, steamed sea bass with a sauce of lime, garlic, lemongrass, coriander and chili. And Chuchi Nua Yang, aged Angus ribeye with traditional curry sauce, sautéed vegetables and fragrant rice.

Each dish hits the mark: flawless ingredients, perfect cooking, sauces of remarkable depth. Everything here radiates honesty and mastery. Few Thai restaurants truly keep their promises. Wan Thaï Food does — a heartfelt, luminous house, true to itself and to what it gives.

Aroy mak! Two Thai words meaning “it’s delicious.” And that’s no exaggeration.

LD