Modern Thai cuisine was born as a result of the period of modernisation during the early Chakri dynasty. Strong relations with many nations were established by the first kings to increase trading opportunities, which left the country open to an abundance of culinary influences.

Geographically, Thailand lies in between two culinary giants: China and India. Many elements of both cuisines can be seen incorporated into Thai cooking, such as the use of spices from India. From China, many ingredients were imported, for example, tofu, noodles, and various seasonings. The fusion of these foods created a whole new pallet of flavours, which form the basis of the gastronomic delights of Thailand enjoyed worldwide today.

The restaurant is divided into three zones, the first being the elegant Thai House 'Baan Thai' which represents the traditional Thai houses of the Chakri period which still adorn Bangkok today. The area has wooden wall panelling embellished with intricately embroidered pictures of traditional Thai dancers.

The Thai Pavilion is a sunken seating area; guests can sit on comfortable handmade cushions and dine in the style of the North.

The Garden Zone was inspired by the North East of Thailand and is decorated with bamboo trees to recreate the many bamboo forests of the region with sculptures influenced by Khmer art in the Thawaravadi period. The waiting area is fashioned like a beach from the South, where guests can relax while waiting to be seated.