Our Story

At Paii, our culinary team led by Chef Bua Sarocha Rajatanawin only selects the best of local and imported seafood. Some of seafood items sourced from specific regions from all over the world such as scallop from Hokkaido, Japan, Jean-Paul oysters from France, black mussels from New Zealand and more. Not only imported seafood, diners can also enjoy local seafood like mud crab from Samut Songkhram, banana squid from Chonburi and much more.

With a home inside one of Bangkok's most recognisable food and drinks venues, Paii Executive Chef Joe Weeraket presents a menu bursting with flavor. Highlights include the local Giant River Prawn, char-grilled and served with "choo chee" curry sauce; the French Razor Clams, flambéed table-side with house-made XO sauce; and the French Turbot, stuffed with lemongrass, shallots and kaffir lime leaves and baked in a thick Thai herb salt crust. Diners will not want to miss the Giant Crab Fried Rice, made with organic jasmine rice from Nakhon Pathom. The plate is designed for sharing and topped with no less than half a kilo of freshly steamed Surat Thani mud crab meat.

Located in the heart of Bangkok, The House on Sathorn is a neo-classical structure dating from 1889. It functioned first as private residence and by the 1920s had become a hotel, then later from mid-century to 1999 served as site of the Russian embassy. Today, the building is registered as a national heritage site and serves as home to Paii.

Paii offers both indoor and outdoor seating options.