Our idea of the extra sense is to give you something that you can’t taste, smell, see, touch, or hear, the extra sense we like to call “surprise”. An extra emotion of my food opera theatre. The analogue of telling serious jokes without a script, without knowing the outcome, is the risk we take when interacting with the guests. It’s not vandalism but a form of an art, pushing the boundaries of an immersive dining experience with the minimal amount of digital assistance
Analogue of talented people involved is a true element of sixth sense, which consists of the chefs, sommeliers, servers, and even the back of the house team, from the dishwashers to the accountants who put so much effort to make sure all the other senses work together. There shouldn’t be a dull moment in the whole experience as all we want is to let the food entertain and leave you with a happy memory.


When you eat, you breathe the dish as you dive into the scent of cooking. A rose would be just a bitter flower if we take out its perfume and yes, we need sugar to make it taste good. Most herbs have no taste but so much aromatic presence. Spices will never tell you how hot they are but give you a sense of their presence. We smell the barbecue without even seeing it being cooked as the odor in the form of burnt deliciousness is all it takes to make us hungry. Burning hay and burning cedar wood can be two different smokes.
We taste unknown cultures in food, I still remember how awful it was for me to get accustomed to the smell of fish sauce and now, I can’t live without it. While I still can’t stand durian but in the same way I love the pungency of chili. Curry leaves is a key example of an ingredient that has become a staple in cuisine and within these leaves, its pure aromatic magic. The perfumery of cooking is the first impression of what is coming next.


“Seeing is believing” – It’s very important to put minimal looking plates forward as our core belief is always “Less is more”.

Food is an art of showing how beautiful a dish can look, like fashion, it must create vogue.

The romance of serving blindfolded is all about trusting the bite that you eat with our eyes closed. We always love to playfully deceive your expectation; we serve you dishes that you can’t look through its reality.
Beauty of food is all about seduction where it can capture your thoughts and possess your mind, like if it’s sorcery of a wizard.
The sight of a chef cooking, plating, and serving, completes the vulnerable art of being at the chef’s table and we further elevate this with an opera of food.
We use light and darkness both to sometimes reveal or hide our creations. We try to enhance your senses of sight to bring visual art as an immersive analog journey.


My first memory of food phonics was my own bad manners, where I was eating food too fast and making noises while eating, which is considered unaccepted in the “so called” pretentious manners of fine dining. I was often reminded to behave, to eat properly but I was too stubborn to listen to any of those comments and rather just enjoy what is in my mouth. The guilt of slurping hot tea or closing my mouth when eating something crunchy just to avoid embarrassment was for myself a sheer injustice to the emotions related to the dish.
I have serious mysophobia, especially with scratching metal from cutlery and ceramics, while the right music tune can illicit goosebumps throughout my body.
When I was 20, I was asked if I wanted to be a musician or a chef and ultimately had to choose one. As seen now, going down the route of becoming a chef, it took me 20 years to combine and integrate both as an experience. For me, good music while I cook will produce a happier, passionate dish.
In my food opera, I will make you comfortable with loud music, with sounds coming from food that will make your eating more embarrassing and reflect the true emotions of food through your ears. Let the music and food arouse your senses, and maybe some goosebumps along the way.


The most important element of cooking is that it should taste good. The uphill task of any meal is following the ladder of taste, which is supposed to increase as the meal moves through each course, like hiking in an adventure of taste. It’s a challenge that we take throughout 22 dishes, making sure each course tastes good but also something different.
Coming from India and living in Bangkok, I have evolved to give sweet, sour, salty, and spicy in the same bite, like four members of a rock band.
We believe that if we serve you something spicy, it shouldn’t be regrettable later.
Also, we believe in the purity of the ingredients, its seasonality & sustainability, which reflects on how it leaves an impression of its terroir of origin.
Some items taste better when they are raw and while some can only be cooked lightly to elevate their fate. Others need complete transformation in cooking to taste better, which is a primary job of a chef, to take something ordinary and make it taste extraordinary. No one likes a raw potato but when cooked, it becomes so versatile and so tasty where it can take any form, texture, shape and still be so tasty. Even the pungency of wasabi, which is a core essential for balancing sushi.
I am putting my life, my inspirations, and ingredients I have tasted so far as my goal is to make sure that you as a guest, feel my ideas and thoughts through the ingredients I put on your plate.


When you touch an ingredient, it becomes an emotion – a sensory trip to the textures of what it might taste. We have built several pre-conceived notions about food: A soup must be liquid, an ice cream must be cold & creamy, bread has to be crumbly, and rice has to be sticky and soft.
Touch also defines the temperature, and we adapt our approach to eating it. We all have our inhibitions. For example, I can’t serve anything slimy as I am not fond of that texture, as for me, ingredients and cooking is a very sensual process where you make love to what you fantasize. If I serve you something fried, it will be crispy and hot. If I serve you an ice cream sandwich, it will behave like a sandwich: it will have crunchy and creamy bites. When you lick my plate, you’ll touch my plate with your tongue. You will eat things from your hand and will also be served on your hands. To put it simply, the more comfortable you are, the more uncomfortable we will make you as we want you to enjoy the true emotion of touch as touching food is the adventure of excitement that awaits in its true taste.

Address: 68 Sukhumvit 31, Sukhumvit Rd, Klongton-Neu, Wattana, Bangkok 10110

Opening Hours:  Thursday to Sunday – 2 seatings at 17:30 and 21:00 (Closed Monday – Wednesday)

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