Smith

Inspired by the Nose to Tail cooking movement (acclaimed British chef Fergus Henderson's UK restaurant St Johns and subsequent book on using the entire parts of a pig for fine dining, as in offal and marrow), famed Thai Iron Chef (Thailand's top foodie television program) Ian Kittichai and his protege chef extraordinaire Peter Pitakwong have started up this industrial decor diner, where the focus is on fine food. Menu offerings include items one certainly wont find on tables anywhere else in Bangkok, with items like foie gras torchon, calf's tongue with Mexican spice, and even Scottish haggis heading the list! The restaurant even does an entire 1.5 kilo slow roasted lamb with coffee rub and mint jelly. For those apprehensive about all those strange meat parts, there are other edibles like a good old burger and fries, so fear not.