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Named after the rainy season, this restaurant highlights seasonal dishes that change throughout the year. Under the guidance of chef Pongtawat "Ian" Chalermkittichai and chef Frederic Meyer, the menu combines international techniques with local ingredients to create standout dishes, such as their signature massaman curry lamb shank, offered as part of their course menu (B1,990). With a focus on fresh, regionally sourced ingredients, each visit promises a new dining experience.