Where FireMeets Flavour
A modern Thai-fusion table where open-flame craft meets the perfume of saffron, citrus and smoke — served in the warm hush of the city's after-dark.
Rooted in tradition,
reimagined over flame.
Saffron & Smoke began with a single charcoal grill and a love letter to the night markets of Bangkok and Chiang Mai. Our kitchen pairs the bright, layered heat of Thai cooking with the patience of slow fire — coaxing depth from heirloom spices, day-boat seafood and produce picked at its peak.
Every plate is built to be shared, savoured and remembered.
Charred Saffron Prawns
฿620Tiger prawns over binchotan, saffron butter, kaffir lime and a smoked chilli jam.
Smoked Short Rib Massaman
฿78048-hour braised short rib, roasted-peanut massaman, charred shallot, crisp potato.
Lemongrass Sea Bass
฿850Whole grilled sea bass, lemongrass-coconut broth, green mango and Thai basil oil.
Northern Fire Khao Soi
฿540Duck-confit khao soi, fermented mustard, shallot, lime and house chilli oil.
Charcoal Eggplant Nam Prik
฿420Smoked Japanese eggplant, roasted-chilli relish, salted egg and crispy garlic.
Burnt Honey Coconut Tart
฿360Caramelised coconut custard, burnt honey, toasted-rice ice cream and palm sugar.
An evening, in frames
More than a meal
Seasonal Ingredients
Sourced each morning from local farms and day-boat fishermen, our menu shifts gently with the seasons.
Craft Cocktails
A bar built on infused spirits, Thai botanicals and house-smoked syrups, poured to mirror the kitchen.
Private Dining
An intimate chef's table and a candlelit room for gatherings of up to twenty guests.
Reserve Your Evening
Tables are released thirty days in advance and seats are limited. Let us hold a place for you by the fire.
Book a Table →