Chef Thitid “Ton” Tassanakajohn never ceases to excite Bangkok’s restaurant scene, and his latest opening, Lawoi, is a deeply personal project. Created alongside his wife May, the restaurant features a design inspired by the "fisherman’s caves" found throughout the southern Thai islands. These are the natural shelters used by the Urak Lawoi—local sea nomads—during their seasonal fishing expeditions, a heritage that now forms the soul of this urban escape.

The experience at Urak Lawoi is dictated by the sea. The seafood menu changes daily, depending entirely on the wild-caught haul sourced directly from southern Thai fishermen. A highlight of their process is the dry-aging of the fish for approximately three days to concentrate the flavor before serving. Guests can choose to have their catch expertly sliced into sashimi or cooked over a charcoal grill for a smoky, rustic finish. Beyond the fish, the restaurant offers an array of other wild-caught seafood, all of which pair perfectly with their curated selection of sake.