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“Samrab Samran”

RorSor127 presents a Traditional Thai dining experience inspired by Samrab Samran — the harmony of shared dishes and the joy of togetherness.

Twelve courses unfold from delicate 5 individual plates to a shared Samrab set, celebrating the warmth and artistry of authentic Thai cuisine.

Appetizer Menu

Grilled Sticky Rice with Charcoal-Grilled Pork Served with Spicy Tomato Dip and Pounded Mackerel Relish

The journey begins with Khao Jee, the beloved grilled sticky rice traditionally associated with Northeastern Thailand’s Bun Pha Wet and Bun Khao Chi festivals.

Served alongside charcoal-grilled pork, a roasted tomato relish enriched with fermented fish, and a smoked mackerel dip from Mae Klong, the course pays tribute to pla ra—Thailand’s centuries-old preservation technique and one of the country’s most significant culinary traditions.

Phetchaburi-Style Fish Cakes with Rice Noodles

A regional speciality seldom found outside Phetchaburi, this course features firm Spanish mackerel fish cakes served over delicate rice noodles with a traditional local dipping sauce and crispy holy basil.

The dish draws inspiration from the hometown of legendary Luk Thung singer Phraiwan Luk Phet, celebrating the province where both music and cuisine have flourished for generations.

Thai Crispy Crepes with River Prawns

This elegant interpretation of the ancient Thai crispy crepe traces its origins to the Royal Ceremony of the First Lunar Month and references the classic Thai epic Khun Chang Khun Phaen.

Filled with river prawns and fragrant prawn fat, the delicate crepe also recalls a time when mastering the art of spreading its paper-thin batter was considered an essential culinary skill among women of noble households.

Seablite Salad with Fresh Prawns served on Crispy Squid Ink Sago

Wild seablite harvested from the mangrove forests of Samut Songkhram is tossed with fresh prawns and served atop crisp squid ink sago.

The dish reflects the landscapes surrounding the Mae Klong River—an area immortalised in countless Thai songs that speak of love, distance, and longing.

Rice Noodles with Traditional Fish Curry

Inspired by the classic Luk Thung song “Khanom Jeen” by Chai Mueangsing, this course bridges music, literature, and cuisine.

Fresh rice noodles are paired with an aromatic snakehead fish curry prepared using traditional Central Thai techniques, accompanied by seasonal vegetables and crispy freshwater shrimp.

Main Course

Thai Shrimp Paste Relish & Green Mango Chili Relish Served with Fried Roe-Bearing Mackerel with Seasonal Vegetables

Inspired by classic Thai songs celebrating humble home cooking, this course presents two beloved relishes—a roasted mackerel and green mango relish alongside shrimp paste chilli relish.
Served with fresh and seasonal vegetables, mushroom, and cha-om omelette, the course honours the timeless tradition of the Thai shared table.

Sour Mullet Fish Soup

Often described as one of the benchmark dishes of Central Thai cuisine, this deceptively simple soup demands remarkable precision.

Prepared with mullet from Ayutthaya, shrimp paste from Khlong Khon, and coconut palm sugar from Bang Khonthi, it showcases the balance and restraint that define classical Thai cooking.

Phetchaburi-Style Curry

One of Phetchaburi’s lesser-known culinary treasures, Kaeng Lok surprises diners with its name.

Although it resembles a traditional Thai curry, it intentionally “deceives” expectations by offering almost no heat. Instead, its complexity comes from a harmonious balance of sweet, sour, and savoury flavours, highlighting fresh herbs and local ingredients rather than chilli.

Stir-Fried Fermented Fish with Minced Pork

This rustic dish reinterprets the fermented fish traditions of Nakhon Phanom’s Songkhram River Basin.
Fermented fish is stir-fried with minced pork until fragrant and served with shallots, fresh chilli, lime, and crispy pork crackling—a humble combination that evokes the comforting flavours of home kitchens across Thailand.

Stir-Fried Lotus Stem with Smoked Spanish Mackerel and Prawns

Tender lotus stems from Suphan Buri meet aromatic smoked Spanish mackerel from Prachuap Khiri Khan.
The pairing celebrates the meeting of two regional ingredients, resulting in a dish celebrated for its delicate fragrance and contrasting textures.

Dessert

Phetchaburi Palm Sugar Cendol

The journey concludes with one of Phetchaburi’s most iconic desserts. Fresh pandan cendol is served with slowly reduced palm sugar syrup and freshly pressed coconut cream delicately scented with candle smoke, showcasing the province’s celebrated palm sugar tradition.