A meal at this David Thompson-helmed establishment offers a vibrant journey through Thailand’s nearly forgotten culinary past. Recipes found in cookbooks dating as far back as the 1940s, including a smoky prawn curry and minced pork with mandarin oranges, are given a clever twist from the renowned Australian chef’s masterful hand. All 13 dishes in the set menu are served samrub or sharing-style—as Thai food is traditionally meant to be.