The first has just been newly opened recently during last Songkran festival, Siam Wisdom. It presents Thai dishes wisdom, in a real original Thai taste. The service and ambience of Fine Dining are exactly the same as the star quality restaurants in Europe. People would say “wow” with many elaborate garnished dishes that are so tempting to taste when they visit Siam Wisdom.

      Siam Wisdom is located in Soi Sawasdee or Soi Sukhumvit 31, section 4, same as Oasis Spa. The founders are Chef Choompol Chaengprai, the famous Thai cuisine chef from Iron Chef Thailand, who grew up and accumulated experience at a famous Thai restaurant called Sanguansri, Shakrit Yamnam, a famous actor and a TV host of Iron Chef Thailand who loves the art of gastronomy and many other friends.

      The concept of Siam Wisdom I admire is Chef Choompol’s will to select only high quality regional ingredients in Thailand to prepare world class dishes.  Outlandish ingredients like truffle mushroom or Alaskan crab would never appear in the menu. The recommended ones must be red ant eggs, citron, local vegetables, regional snake-headed fish found in the rice field, river prawn. These ingredients are considered extremely fine for Thai dishes. If there are some ingredients that were not available in Thailand before. Only the ingredients which can be produced in Thailand nowadays will be selected, such as caviar from sturgeon, chocolate and beef.

      The menu will be adjusted by season. The best ingredients available in each season will be on the list, just like high class restaurants in France and Japan. The new seasonal menu is officially fixed by the date of The Emerald Buddha garment changing
The menu is separated into three sets of menu, from Ancient, hundred year-old recipes that are very rare to find, Classical, which are loved by the Thais and people around the world to Innovative set menu with elaborate creation and gimmick.

      In summer, I would suggest to come around at lunchtime and order the menu which I consider a favourite signature dish here, “Ka nom Jeen Nam Prik, rice noodles with bean curry. It is full of taste with a pleasant smell. The curry is super creamy, mixed with golden peanuts white leg shrimp, bergamot juice, citron juice, bergamot oil mixed with dry chilly, fresh and creamy coconut milk and genuine coconut sugar. Vermicelli really impress me since it’s an original fomented rice noodles, recipe from Nakornrajasima, the northeastern province of Thailand, eaten with or crispy fried vegetable and fried dry chili.

      Rice noodles eaten with powdered shrimp sand pineapple slices is another dish for summertime as well, it’s seasoned with grilled curry fish ball from clown knife fish mixed with king mackerel. Before trying, add lemon juice, sugar and chilly in fish sauce. Even fish sauce is directly delivered from the factory.

      Ancient set menu is served by courses, I suggest powdered fish sausage, powdered fish is seasoned with various herbs that gives wonderful aromatic scent and soft taste, citron and pickled garlic these ingredients are wrapped in Indian coral tree leaves and wildbetal leafbush leaves, eaten with a Thai style sausage grilled in a brazier smoked with crispy and dry coconut. Thai spicy sauce, an ancient recipe of dipping, the sauce is fine and creamy with small shrimp paste in an original type from the northeast which contains the mixture of dory fish fomented in salt and pineapple, eaten with a big river prawn or giant freshwater prawn in a medium cook.
      Many optional dishes in ancient set are also available, for example, Thai crispy pancakes with river prawn stuff. Cassod leaf curry with grilled beef (or grilled kurobuta pork), salted beef in coconut milk curry with a sweet taste from entrails, bael leaf and celery juice and a very stylish dessert like honey popped rice and crispy rice ice cream.

      The most spectacular and exotic one must be the Innovative set, consists of 6 courses. The most creative menu of this set is spicy vegetable and prawn soup in a universal look, with a whole piece of snake-headed fish on a coulis pumpkin that is boiled and smashed with butter and spicy vegetable and prawn soup so it becomes a chewing soup. Another are savoury crab meat stuffed with red ant eggs, a summer selection, a Thai style soufflé from musk melon in coconut milk eaten with fresh musk melon topped with sweet musk melon sauce and popped rice, Somtam or cucurbit salad with caviar from great quality sturgeon from Doi Inthanon Royal Project and a fried duck drumstick confit with fried red chili curry sauce.
      Khun Shakrit is responsible of Thai style appetizer and snacks at “Taitoon Bar” on the ground floor, such as, the Spanish has tapas, a snack menu so Khun Shakrit also has ‘Thaipas’ like frog drumstick with banana blossom and garlic, Tubtim Siam spicy pomelo salad with lemongrass and spicy beef salad with cheese and taco in Mexican style.

      The next dish is crab meat and wildbetal leafbush leaf curry scented with a rich taste of wildbetal leafbush leaves but not too hot and spicy, added with a spoonful pieces of crab that you can enjoy with no need to go down to the south. Spicy fried butterfish offers a luscious piece of butterfish with finely seasoned taste. Decrease a spicy taste with fried Thai morning glory with chilly. Differently from other restaurants that normally use Chinese morning glory. A thick stem of Thai morning glory will not subside when frying it. So it is still delicious and crispy.

      The proof of real Thai recipe is shrimp paste chili sauce and fried mackerel, in ancient recipe by mixing the chili pasted seasoned with sea salt instead of fish sauce. The shrimp pasted from Chumpon is selected to burn in order to cut out the bad taste before making the chili paste, then mix the juice from stale orange (sounds unsavoury, but it’s a juice from oranges that have been kept for a longer period) , bring more sauer taste with sliced solanum and season with lemon juice. Mackerel from Mae Klong is a perfect combination. And the additional exotic dish included is hot basil fried in coconut milk , just chew a bird-chili after this and you will get sweat from a spicy delight! 

      There are many also many dishes of ancient recipe available to try, such as a set of snack called Miss Siam consists of shrimp and crab spring roll, beef pork and chicken satay. And also stuffed taro root, which flour must be kneaded when taro root is hot, then add coconut milk, lime water and salt, a stuffing is stir-fried paste from river prawn in a brass pan, beef curry with bird-chili from homemade curry paste, a hot basil is added to make it taste stronger, spicy grilled beef salad with grapes from tender Australian beef and fried snapper topped with sweet, sour and hot sauce from freshly squeezed pineapple juice. Traditional Thai dessert are deletable imitation fruits, steamed whole pumpkin with coconut custard eaten with fresh coconut ice cream including various toppings to add. 

      One special thing is that there is a daily special menu each day in a week. My favourite is a Tuesday menu, papaya salad with steamed rice and chicken curry eaten with sweet sliced pork. Special menu on Wednesday is rice noodles with bean curry , Rice noodles in fish curry sauce with vegetables on Friday and crispy pancake stuffed with seasoned dry shrimp on Sunday. Moreover, a Monday special is Indian curry noodles, on Thursday is rice with shrimp paste sauce and on Saturday is beef and chicken mataba. It is noticeable that all daily special menus are exotic ones.

      Appetizer dishes here are outstanding, for example, steamed Chinese pudding Or jui guoi made of jasmine rice flour (self-mashed and milled) topped with stir-fried sweet radish, minced pork and crab meat, with salty , sauer and sweet taste of black sauce and fried radish cake which is also made of jasmine rice flour but no radish mixed in this recipe, fried with egg and bean sprouts. It’s a simple but delicious menu.

      The other must-have one-dish and course menus are Roti served with green beef and bird-chili curry which has been a famous dish for a long time, with crispy fried roti and aromatic bird-chili curry, pork can be substituted for non-beef eaters. Red curry roast duck or domestic fowl or even roti made of condensed milk are also optional. For red curry chicken, there is also very delicious red curry chicken served with rice noodles and the next is my favorite dish I have to order every time, beef tongue stew served with rice, the large piece of tongue is served in a very creamy tomato stew sauce and another popular dish, delicious Pad Thai sticky noodles with shrimp.
      Or you might order elaborate exotic chili paste menus. Let’s start with salted black olive chili sauce, with aromatic salted black olive seasoned with salty and sweet tasted, served with crackling, sweeten pork and boiled vegetables, aromatic bergamot chili paste which is seasoned with bergamot juice instead of lime, add raw mango with boiled shrimp topping for all the sour, salty and sweet taste served with fried mackerel and crispy cat fish. Including a set of spicy beef and tomato dip and Chiangmai typical young chili paste served with northern Thai sausage, fried pork, crispy pork crackling and hot sticky rice.

      We cannot end the story of Kalpapruek without talking about chocolate fudge cake since an original recipe of chocolate fudge cake was born here (70 Baht per piece and 800 Baht per one pound). The light texture of cake topped with soft and sweet chocolate fudge makes it so irresistible. More bestselling cakes and desserts are carrot cake, genua coffee cake, orange cake, blueberry pie, coffee raisin and éclair in vanilla, coffee and chocolate flavors.