Issaya Siamese Club

Modern Thai Dining in a Historic Bangkok Villa

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Tucked away in Bangkok’s Sathorn neighbourhood, Issaya Siamese Club is the brainchild of Chef Ian Kittichai. TIt’s a culinary playground set inside a beautifully restored, almost century-old Thai-colonial mansion.

Chef Ian, who literally started his career pushing a food cart as a kid, has poured all his international experience into Issaya. The name itself, “Issaya,” means the rainy season in an old Thai dialect, a perfect nod to the lush, tropical gardens that surround the house. Stepping inside feels like crashing a very chic, colourful house party. The interior, dreamed up by Danish designer Hans Bogetoft Christensen, is a feast for the eyes, mixing bold colours and patterns with the building’s classic heritage. The downstairs is the main dining room, while the upstairs Siamese Club is a cool, lounge-bar spot that channels old-school elegance.

But let’s talk about the food. Chef Ian’s cuisine is often called modern Thai, meaning he takes those beloved, traditional flavours and techniques and gives them a cutting-edge twist. Think sophisticated plating, international touches, and a huge focus on fresh ingredients, many of which are grown right there in the restaurant’s own herb garden. He’s a true pioneer of the farm-to-table concept in Thailand.

What We Ordered

You’ll find elevated takes on classics, like the signature Mussamun Gae (lamb shank massaman curry) or the vibrant Yum Hua Plee (banana blossom salad). This dedication to excellence hasn’t gone unnoticed: Issaya has been consistently celebrated on lists like Asia’s 50 Best Restaurants and recognised by the Michelin Guide. It’s the perfect place for a truly memorable meal where history, style, and world-class innovative Thai cooking come together.

Yum Hua Plee (ยำหัวปลีสดกับยอดมะพร้าว)

Banana blossom and heart of palm salad, crispy shallots and roasted peanuts in a chilli jam dressing (290 Baht)

Hor Mok Goong Mung Korn (ห่อหมกกุ้งมังกร)

Steamed fresh lobster with lobster curry custard, fresh coconut milk and sweet basil (2,200 Baht).

Kaew Warn “Like a Soup” Goong (ซุบเขียวหวานกุ้ง)

Tableside homemade green curry paste soup with prawn, basil, kaffir lime leaves and heart of palm (420 Baht).

Kao Soy Osso Buco (ข้าวซอยออสโซ่ บูโค่)

Slow-cooked osso buco in Chiangmai curry sauce with egg noodles and chilli oil (890 Baht)

Kanom-Krok (ขนมครกต้มข่าไก่)

Issaya’s coconut crème brûlée “pancakes” topped with Khao Yai, raised minced chicken, galangal, kaffir lime leaves and chilli jam (240 Baht).