Aroy mak!

Walking into Wan Thaï Food means crossing an invisible threshold. One that quietly transports you somewhere else. Thailand reveals itself in the details, in the soft light falling across the wooden panelling, sliding over the polished tiles, catching a woven lampshade before settling peacefully on a silent Buddha. Everything here seems designed to slow the eye and calm the mind, even before the senses awaken.

The restaurant exudes a rare sense of wellbeing. Nothing is overstated, everything feels exactly where it should be. The service is precise, warm and discreet, a natural extension of the kitchen. Thai cuisine that is refined without artifice, authentic without ever slipping into folklore. This is where Wan Thaï Food finds its balance: between heritage and modernity, precision and emotion.

At the helm is Wan, originally from Isaan, in northeastern Thailand. She draws directly from her roots, from an inspiration that is sincere, vibrant and alive. Her cooking does not seek to reinterpret. It simply expresses. It tells a story of memory, energy and a particular way of experiencing flavour.

The menu is generous without being scattered, unfolding as a structured journey: cocktails with distant accents, fragrant soups, vibrant salads, deep curries and wok-fried dishes in which the spices find their full resonance.

The dishes speak for themselves.

The Rad Na Mee Krob Moo begins with a play of textures, combining crispy egg noodles, glazed pork tenderloin, vegetables and a brown jus with light soy sauce and white pepper. The Plameuk Yak Yang moves into a livelier register, with pan-seared octopus tentacles and a sweet-and-sour sauce sharpened with garlic, rice vinegar and chilli-infused sesame oil.

Then the curry takes centre stage. Massaman Kaew coats lamb ribs in a rich brown Massaman curry, served with chickpeas and baby potatoes. Fresher and more herbaceous, Gaeng Kia Wan Pla brings pan-seared sea bass, crisp-skinned, beneath a green curry with coconut milk, green vegetables, Thai basil and mild green chilli.

The sauces are a remarkable thread running through the meal. Powerful, deep and sometimes fiery, they define the dishes and give the flavours remarkable length.

Then comes Mamuang Ai-Dtim, an elegant reinterpretation of traditional sticky rice. Artisan rice ice cream, fresh mango tartare, mango and coconut espuma, finished with a black sesame tuile: a dessert built around freshness, softness and texture.

Few Thai restaurants truly live up to their promise. Wan Thaï Food is one of them. An honest, luminous restaurant, faithful to its roots while remaining true to its own vision of Thai cuisine.

“Aroy mak.”
In Thai, it means “it’s delicious”.
Here, it sounds like an obvious truth.

LD · Eating · August 2026