Following the closure of his celebrated fine-dining spot Kavee, Chef Worathon “Tae” Udomchalothorn is back with Sakkwa. Conceived as a more accessible sequel to his previous work, Sakkwa offers a casual yet refined experience, where elevated techniques and premium ingredients meet a more relaxed, approachable price point.

The menu is an exploration of Thai culinary heritage, reimagining forgotten traditional dishes or familiar favorites with a creative twist. Diners can expect a mix of rustic, countryside-inspired dishes alongside Kavee fan-favorites, such as the stuffed chicken wings with sticky rice and fried shallots or the tiger prawns with kaffir lime. The atmosphere encourages you to linger, talk, and enjoy the a la carte offerings at your own speed.