Sra Bua by Num Weerawat

Sra Bua by Num Weerawat is a contemporary Thai fine dining restaurant at Siam Kempinski Hotel Bangkok, located in the heart of the city with direct access to Siam Paragon. Led by Chef Weerawat ‘Num’ Triyasenawat, the restaurant celebrates Thailand’s extraordinary biodiversity through seasonal ingredients, local culinary knowledge and close relationships with farmers, fishermen, foragers and producers across the country.

For more than 15 years, Sra Bua has been recognised as one of Bangkok’s pioneering destinations for contemporary Thai fine dining. Its latest chapter introduces a reimagined culinary philosophy, dining experience, interior design and brand identity, guided by one clear ambition: to create a dining experience that could only exist in Thailand.

 

Inspired by Thailand’s Biodiversity

Thailand’s diverse natural landscapes form the foundation of Sra Bua’s culinary philosophy. Mountain forests, fertile plains, river basins, coastlines and tropical seas provide an ever-changing abundance of ingredients, each shaped by its environment, climate and season.

Rather than beginning with a fixed collection of dishes, Chef Num and his culinary team allow nature to lead. Each dining experience is shaped by what is growing, being gathered or coming into season across Thailand. Ingredients from the land, sea and forest are interpreted through contemporary Thai cuisine while remaining connected to their origin, cultural significance and traditional use.

This ingredient-led approach has developed through years of learning from the people who sustain Thailand’s food culture. Farmers understand when crops reach their fullest flavour. Fishermen know how rivers, coastlines and seasons influence their catch. Foragers carry knowledge of native herbs, plants, roots and wild ingredients, while artisans and small-scale producers preserve techniques passed down through generations.

At Sra Bua, these relationships are central to the way each dish is conceived and prepared.

Two Distinctive Dining Experiences

Guests may choose between two dining experiences, each presenting a different perspective on Thailand’s natural abundance.

• The Signature Biodiversity Journey celebrates the richness of Thailand’s land, sea and seasonal harvests. Ingredients are selected from the country’s varied ecosystems and brought together in a progression that reflects Chef Num’s contemporary interpretation of Thai flavours, culinary traditions and regional identities.
• The Plants & Roots Forward Journey explores Thailand’s botanical diversity. Native vegetables, plants, herbs, roots and other seasonal ingredients take centre stage, revealing the complexity, depth and character possible within plant-forward Thai fine dining.

The menus evolve throughout the year, allowing different regions, producers and ingredients to be introduced as the seasons change. A wild leaf may offer gentle bitterness followed by unexpected sweetness. A river prawn may be selected for the character it develops in its natural waterway, while a heritage rice variety may be steamed, fermented, ground or transformed to reveal its texture, aroma and cultural importance.

Every element is carefully considered, yet nothing is added without purpose.

Contemporary Technique Rooted in Heritage

Contemporary culinary techniques are used with clarity and restraint. Rather than disguising an ingredient or moving it too far from its origin, Chef Num and his team seek to understand its flavour, texture, history and relationship with the place from which it comes.

Familiar Thai tastes may appear in unexpected forms, but their foundations remain recognisable. Tradition is not viewed as something fixed in the past. Instead, it is treated as living knowledge that can continue to develop when approached with respect, curiosity and understanding.

This philosophy enables Sra Bua by Num Weerawat to present Thai cuisine in a contemporary way while preserving a clear sense of place. Each course becomes an opportunity to discover not only an ingredient but also the landscape, season, producer and culinary wisdom behind it.

Thai Fermentation and Preservation

Fermentation and preservation are integral to the Sra Bua experience. For generations, communities across Thailand have used these practices to work with seasonal abundance, preserve ingredients and create greater depth and complexity of flavour.

The restaurant’s Fermentation Library brings this living knowledge into the dining room through an evolving collection of fruits, vegetables, grains, herbs and seasonings at different stages of transformation. These ingredients may appear throughout the dining experience, contributing acidity, umami, aroma and richness while connecting contemporary cooking with time-honoured Thai techniques.

The collection continues to evolve with the seasons, reflecting the restaurant’s exploration of Thailand’s culinary heritage and natural resources.

Celebrating Heritage Thai Rice

Rice is central to Thailand’s cuisine, culture and way of life. At Sra Bua, it is presented not simply as an accompaniment, but as an ingredient with its own identity, origin and story.

A rotating exhibition showcases approximately 30 heritage Thai rice varieties, revealing the diversity found across the country. Each grain reflects its place of cultivation, from the soil, water and climate to the knowledge of the communities that grow and preserve it.

Selected varieties are incorporated into the dining experience in different forms, enabling guests to discover their distinctive textures, aromas and flavours. Through this rice heritage programme, Sra Bua helps bring greater visibility to indigenous varieties and the producers whose work ensures their continuity.

Beverage Pairings Inspired by Thailand

Thoughtfully curated beverage pairings further explore Thailand’s agricultural landscape. Each selection complements the progression of flavours while introducing ingredients, growing regions and local traditions across the country.

Together, the food and beverages create a more complete expression of place, seasonality and the natural relationships between ingredients.

Chef Num Weerawat Triyasenawat

Born and raised in Udon Thani, Chef Num Weerawat Triyasenawat is recognised for an approach to contemporary Thai cuisine rooted in Isaan food culture, family recipes and indigenous wisdom. His perspective was further developed through experience in respected Thai and international kitchens. 
At Bo.lan, he worked with chefs Duangporn ‘Bo’ Songvisava and Dylan Jones, important mentors in his exploration of biodiversity, sustainability and the preservation of Thai culinary heritage. He later gained international experience at Atelier Crenn and Commonwealth in San Francisco.

Before leading Sra Bua, Chef Num co-founded Samuay & Sons in Udon Thani, which received recognition from the Michelin Guide and 50 Best Discovery. At Sra Bua by Num Weerawat, he brings these experiences together through cooking that is precise, personal and deeply connected to place.

Thai Design, Craftsmanship and Hospitality

The restaurant’s interiors extend its philosophy beyond the plate. Created by TasteSpace, the setting combines natural textures, botanical tones and contemporary forms to establish an atmosphere that feels warm, intimate and composed.

Uniforms by Thai fashion house Milin draw subtle inspiration from traditional Thai silhouettes, wrap details and natural textures, reinterpreted with contemporary ease. Bespoke ceramics by Thai artist Aor Sutthiprapha bring an individual and tactile quality to the table, connecting each dish with the craftsmanship surrounding it.

Hospitality is warm, intuitive and personal. Stories are shared when they bring greater meaning to the experience, allowing guests to understand how each course relates to a particular ingredient, region, season or producer. The pace is considered and unhurried, leaving space for the flavours and textures to speak for themselves.

Sra Bua by Num Weerawat offers a distinctive expression of contemporary Thai fine dining in Bangkok: shaped by nature, rooted in heritage and continually evolving with the rhythms of Thailand’s land, sea and forest.

 

Dinner | 18:00 – 23:30 | Last Seating: 21:00
Signature Biodiversity Journey | THB 4,900++ per person
Plants & Roots Forward Journey | THB 4,900++ per person
Zero-Proof Pairing | THB 1,900++ per person

 

Prices are subject to a 10% service charge and prevailing government tax.
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For further information, please contact +66 (0)2 162 9000 or email us at [email protected].