The sweet melancholy of the past is reflected in the artwork and materials within the space. The use of traditional forms and shapes, translated with modern materials with minimalistic finishes, elevates them into a contemporary style.
The combination of classical elements and a modernistic approach is consummated using materials that evoke elegant, understated luxury and just a hint of decadence. Brown marble, dark wood, brass, black lace, smoked glass and strong upholstery creates a deep, exquisite atmosphere. Saturated colours and tones evoke royalty and combine with dark hues and splashes of gold to form a dramatic palette that sets a memorable tableau.
A line of large arched mirrors reflects the soft fern wall of the outdoor area, infusing the space with a fresh and vibrant feel, whilst in contrast, intimacy is increased by smoked glass mirrors that impart upon the room the essence of a grand, yet reinvigorated, old ballroom. Full-height dividers with an enlarged rattan weaved pattern separate the dining booths, providing guests with intimate dining areas.
The full dining area is divided centrally by a runner leading to a large, traditional Victorian marble back bar. Above the bar is a wine room with an impressive illuminated window display of wine bottles. The use of Victorian bar trolleys gives a further nod to the steamer-era style, as do the striking historical photographs, featuring portraits of the first Kings of Siam subtly enhanced with gold leaf.
The interiors were created by Sarong Team of designers, whose blend of masterful techniques creates the harmonious infusion of warmth achieved by blending antique, rustic and industrial glazes and tones with modern textures and surfaces. Fragrant with aromas from the kitchen and gardens, Som Chai Eat accommodates 80 guests per seating in an ambience of both comfort and timeless opulence.
Will Meyrick has drawn on his vast experience to create a menu that not only uses authentic ingredients but the cooking methods intrinsic to their taste. A resident of Indonesia, he has established a produce farm and built relationships with local farmers to learn first hand about the rich diversity of seasonal ingredients.
Fascinated by the cultural and culinary diversity of the region, Will has spent over fifteen years travelling and learning about the cuisines of Asia and his most recent sortie was a three month research excursion to discover the intricacies of traditional and Thai cuisine, where wood fire stoves, charcoal fire grills and clay cooking pots impart specific flavors to the food and the inclusion of home made ferments add a wonderful and unique quality.
