Choen — Restaurant in Pom Prap Subdistrict

100% recommend coming here. We had the pleasure of having the whole restaurant booked out as we had a large group, which made the whole experience more intimate.

The staff were incredible. Very kind and thoughtful, especially as we had made a special request to allow our young kids to attend - we have since found out this is not common, so please make sure you contact the restaurant if you do plan on bringing kids along. FYI - the kids "simple" food was better than a lot of food you'll find around Bangkok!

The food was all cooked over fire, which made for a very cool experience. The chef was able to show and explain to us where each ingredient came from as well as the history of each dish. Be aware that some dishes are spicy, and some have some pretty strong flavours even for our group who has spent a lot of time in Thailand. I believe the menu changes every 3 months, so you'll be able to check in advance to see suitability. The restaurant also contacted us in advance to see if we had any dietary restrictions or requests.

I believe the venue is BYO, but the alcohol available on site was very good too. For reference, we booked this place about 3-4 months in advance as we visited around the Christmas/New Year period, and our total bill worked out to be around 11,000 THB per person including alcohol...

Super nice chef and service crew. Feels more much down-to-earth (in a good way) than all those high-falutin’ fine dining restaurants that seem to be popping up in Bangkok. In its love of fire, it’s like a humbler version of TAAHRA.

Overall, the best dishes were the oyster, and “Soup by the Relish”. The flavours were straightforward and let the ingredients shine. The weakest dishes were those that were too complex, such as the grilled river prawn dish — there was just too much going on, the prawn was overcooked, and the frying distracted from the taste of the tomalley.

Special shout out to the ice cream. I never imagined that pickles, lard, and shallots go well with ice cream. But it did. The ice cream itself also had a smooth, creamy texture, which not many restaurants achieve even at this price point.

P.S. The pomfret eggs should be on your permanent menu. It’s so simple, but the texture was awesome. The best rendition of pomfret eggs I’ve had in my life. Also, it’ll be nice if there was a bit more crab in the crab and bread dish — the texture is currently dominated...

I visited Choen for my birthday, and it was truly one of the most remarkable dining experiences I’ve ever had. Chef Mew and the team create magic over an open fire, crafting dishes that are not only visually stunning but deeply connected to Thailand’s landscape and culture.

What makes Choen so special is the complete dedication to authenticity — every ingredient is sourced locally, drawn from the jungles, coastlines, and farms of Thailand. It’s a journey through the country’s natural pantry, brought to life with incredible creativity and respect for tradition.

While the cooking style and presentation are unique, the creativity to use local ingredients in each dish reminded me of Attica in Melbourne — one of the world’s best restaurants. Chef Mew’s commitment to using only Thai ingredients, and transforming them through open-fire techniques, is nothing short of extraordinary.

If you’re a foodie visiting Bangkok, Choen is an absolute must-stop. It’s not just dinner — it’s an exploration of Thailand’s flavours,...