Signature Dishes with Authentic Thai Flavors
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.