Menu About Chef Reserve a Table
Bangkok · Est. 2018

Where Thai Heritage
Meets Modern Craft

A celebration of ancient flavours, reimagined through the language of contemporary fine dining.

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Signature Creations

A Journey Through Taste

Khao Chae Royale
Heritage · Summer

Khao Chae Royale

Jasmine-scented rice chilled in crystal water, paired with delicate stuffed bell peppers and sweet pork — a royal summer classic elevated.

฿ 780
Massaman Lamb Shank
Southern · Slow-Cooked

Massaman Lamb Shank

12-hour braised lamb in a velvet massaman reduction, cardamom-roasted potato, crispy shallots, and a house-made chilli oil drizzle.

฿ 1,240
Northern Larb Duck
Northern · Bold

Northern Larb Duck

Seared duck breast sliced over roasted-spice larb with toasted khao khua, fresh herbs, and a tamarind-nam prik glaze.

฿ 960
RATRI dining room interior
Our Story

Rooted in Tradition,
Refined by Passion

"Thai cuisine carries centuries of wisdom — our role is simply to let it speak."

RATRI was born from a belief that the richness of Thai culinary heritage deserves a space of quiet reverence. Named after the Thai word for "night" — the hours when a Thai kitchen comes fully alive — every dish here is a lesson in provenance: sourced from small family farms in Chiang Rai, coastal villages in Trang, and heritage paddy fields in Suphanburi.

Our tasting menu changes with the seasons, guided by the rhythms of Thai agricultural tradition. No shortcuts, no artificial intensifiers — only time, technique, and the extraordinary raw materials this land provides.

12 Course Menu
48+ Partnered Farms
24 Seats Each Evening
A chef's hands finishing a plated dish tableside under low kitchen light
The Craftsman

Chef Wicha Rattanachot

Executive Chef & Founder

Trained under legends in Lyon and Copenhagen before returning home to Bangkok, Chef Wicha spent a decade travelling every province of Thailand — eating in village homes, learning from grandmothers, and mapping the forgotten spice routes of the kingdom.

At RATRI, he synthesises this living archive into menus that feel both deeply familiar and startlingly new. His philosophy: honour the original, then let it breathe.

Wicha R.
Book Your Evening

Reserve a Table

We seat guests Tuesday through Sunday. Reservations are recommended at least 48 hours in advance.

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Parties of seven or more are arranged personally by our reservations team so we can plan the table and the menu with you. Please call +66 2 555 0100 — we seat Tuesday to Sunday, from 4:00 PM.
Thank you — your reservation request has been received. We will confirm within 24 hours.