Fresh from his Bangkok restaurant topping the Asia’s 50 Best list, Thai chef Thitid “Ton” Tassanakajohn has opened Niras in Hong Kong’s K11 Musea.
A culinary pioneer in Thailand, Ton has garnered international acclaim for his extraordinary cuisine, with his restaurants, Le Du and Nusara, earning the number 1 and 3 spots respectively in Asia’s 50 Best Restaurants 2023 awards. With numerous other thriving restaurants in Thailand under his belt, chef Ton hopes to continue to redefine Thai cuisine with Le Du’s first foreign outpost, Niras in Hong Kong.
The launch of Niras – named for the traditional Thai verses chronicling a poet’s journeys – signifies the first time the Le Du brand has ventured beyond Thailand, infusing Hong Kong’s dynamic culinary landscape with the award-winning restaurant’s extraordinary dining experience and culinary ingenuity.
Ton, who describes his cooking as his poetry, a way to showcase Thailand’s diverse and vibrant cuisine to the world, taps into his extensive experience at Michelin-starred restaurants such as Eleven Madison Park, The Modern, and Jean Georges in New York City, as well as his Thai venues, to showcase the rich diversity of Thai cuisine to a global audience at the new Hong Kong restaurant.
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At the new Hong Kong restaurant, Ton continues to creatively interpret classic Thai dishes, employing French-European techniques to accentuate Thai produce and is aided by both chef “Mai” Naruemon Ratiphuthilap, his trusted right hand, who brings eight years of invaluable experience from Le Du, and “Bua” Sarocha Rajatanawin, a seasoned chef with an impressive background in Thailand’s top restaurants, including Siwilai City Club at Central Embassy, and The House on Sathorn at W Bangkok.
At Niras they deliver a menu that’s designed to illustrate the flavours, textures, and aromas of Thai cuisine while incorporating modern cooking techniques, international influences, and the use of local seafood in some dishes, across lunch and 4- and 6-course dinner tasting menus.
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Highlights to look out for include duck with potato in Massaman curry; crab with mushroom and homemade sriracha; Banana prawn with seaweed and spicy beetroot; and oyster with pork blood and northern spices, all of which are presented in an opulent setting dressed in regal green and cold accents, and which includes three private dining rooms.
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