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Award-winning Thai restaurant serving modern Thai cuisine
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Enjoy Chef Krit's special tasting menu inspired by treasured childhood memories of summer with twists of his 'same same ...but different' approach.

 

 

grape seaweed salad with oyster foam at basil
grape seaweed salad with oyster foam

Grape seaweed, also known as green caviar, is a type of algae indigenous to Southeast Asia. Chef Krit serves the intriguing ingredient from Krabi as a cold appetizer together with whipped oyster, a spicy dressing and fried shallots to give diners a taste of the Andaman in one bite.

terrine of northern Thai sauage in aspic jelly, regional mixed herbs at basil
terrine of northern Thai style sausage in aspic jelly, regional mixed herbs

Chef Krit revisits the classic Chiang Mai sai oua sausage by presenting it as a delicious terrine in aspic jelly with mixed herbs, a technique often used in the traditional northern meat recipes of days gone by.

mackerel and bilimbi in fish consommé at basil
mackerel and bilimbi in fish consommé

Originating in Thailand's central coastal region known for the best mackerel, this dish pairs the sourness of organic bilimbi fruit with the saltness of the fish and a soothing consommé.

octopus and salted egg yolk espuma at basil
octopus and salted egg yolk espuma

Salted eggs are traditionally a Chinese ingredient, but one loved by Thais and used in many dishes. Here, octopus elevates the texture of a dish that usually uses squid, while the salted egg espuma is a clever and flavor-packed twist on a traditional foam.

crispy pork belly with kale and black garlic at basil
crispy pork belly with kale and black garlic

Of Thai-Chinese origin, this dish is given an added dimension by Chef Krit's modern cooking methods and the use of aged black garlic to impart a sweet and syrupy taste. Although now highly prized in western kitchens, this special ingredient is distinctly Asian.

grilled sirloin of beef rubbed in toasted rice, dried chili, lime gel, fresh herbs at basil
grilled sirloin of beef rubbed in toasted rice, dried chili, lime gel, fresh herbs

This northeastern Thai dish is made using sirloin steak cooked sous-vide style with fish sauce to slowly impart flavour into the meat. The dish is served with tamarind sauce, lime gel, and fresh local herbs.

murex in curry sauce with climbing wattle leaves at basil
murex in curry sauce with climbing wattle leaves

Murex sea snail is a delicacy of from the Gulf of Thailand and can be enjoyed cooked and raw as sashimi. Chef Krit's murex in curry sauce and climbing wattle leaves brings together two strong yet complementary ingredients, the murex sea snail and pungent climbing wattle fronds, known as cha om in Thai.

green guava sorbet, grated salted dried plum, chili flakes at basil
green guava sorbet, grated salted dried plum, chili flakes

The green guava sorbet with grated salted dried plum and chili flakes was inspired by Chef Krit's treasured childhood memories of eating snacks from street carts in Bangkok. A rest-stop on the culinary journey, the dish acts as a vibrant palette cleanser.

green guava sorbet, grated salted dried plum, chili flakes

The green guava sorbet with grated salted dried plum and chili flakes was inspired by Chef Krit's treasured childhood memories of eating snacks from street carts in Bangkok. A rest-stop on the culinary journey, the dish acts as a vibrant palette cleanser.

pumpkin dumpling in coconut charcoal sauce, crispy salted egg sponge at basil
pumpkin dumpling in coconut charcoal sauce, crispy salted egg sponge

Bua loy is a classic and extremely popular Thai dessert. Chef Krit's version is given a twist by infusing coconut shell charcoal into the sauce for smokiness.