For Royal Thai Cuisine, fresh, organic ingredients are essential. Chef Nutcha Phanthoupheng insists on doing her own shopping for the restaurant, spending hours each week sourcing the finest, freshest ingredients as well as harvesting a range of produce from the organic garden in her own backyard.

In addition to harvesting a range of herbs and produce from her organic garden in her backyard, Chef Nutcha also owns a cultivator to produce the microgreens needed for her creations.

She personally visits each supplier before committing to a partnership with them. And with her belief in our responsibility for sustainability and protecting the health of the planet, she carefully evaluates each supplier’s growing, harvesting, and packaging methods.

Though many people believe Thai food is spicy, Royal Thai Cuisine must be perfectly balanced, absent of excessive heat or overwhelming spice.

As such, you won’t find over-the-top spicy dishes at Baan Lao. Chef Nutcha Phanthoupheng delicately balances each flavour, rather than introducing heavy, hot spices. As each bite glides along the palette, the intricate, nuanced layering of flavours is delicately revealed.

Additionally, Royal Thai Cuisine requires an elegant presentation aesthetic. Baan Lao guests rave about the dramatic presentations and beautiful garnishes that adorn of each dish during the Signature Dinner Experience.Her beautifully balanced flavours and breathtaking, artistic presentation has not gone unnoticed by restaurant critics.