Some chefs learn their craft in the kitchen. Chef Rungtiwa Solre’s culinary journey began in her family’s kitchen, where she spent her childhood learning alongside her mother, helping prepare meals after school and recreating her father’s favourite dishes whenever he returned from abroad. Summers with her grandmother introduced her to the robust flavours of Southern Thailand, particularly its signature black pepper spice and deeply rooted traditions. These formative experiences not only shaped her understanding of Thai cuisine but continue to inspire the authentic, heartfelt approach that defines her cooking today.
Bangkok After Dark is an opportunity to taste exactly that: a menu drawn entirely from Chef Rungtiwa’s personal repertoire, each dish a reflection of the flavours and memories that define her culinary identity. From the brightness of a Thai green mango salad and Wang Lang-inspired sweet corn to the intensity of Crying Tiger tenderloin, charcoal-grilled Thai chicken, and salt- and pepper-fried prawns. Mains that carry the depth of her Southern Thai roots: green eggplant with Thai chilli paste, steamed sea bass with spicy lemon chilli, and wok-tossed tenderloin with ginger and wood ear mushrooms, closing with the traditional sweetness of Khanom Bueang.