Thai Restaurant AKKEE, a Beacon for Long-Lost Thai Recipes

Ackee or akkee, meaning "fire" in the classical Middle Indo-Aryan language of Pali, serves as the fitting name for Chef Sittikorn "Ou" Chantop's Thai restaurant. This choice of name symbolises fire's pivotal role in Thai cooking, which is essential for creating the rich flavours and vibrant dishes that define the cuisine.

Chef Ou is passionate about sharing the authentic experience of Thai dining with the world, emphasising the depth and complexity inherent in the country's culinary traditions. Thai cuisine is not only sophisticated but also remarkably diverse, reflecting the varied regional food cultures found throughout Thailand. Each region boasts unique ingredients and cooking styles, contributing to a rich tapestry of flavours and textures.

In addition to his culinary dedication, Chef Ou is committed to sustainability; he practices zero waste and collaborates with local producers. This approach not only allows him to source fresh ingredients but also helps reduce the carbon footprint, ensuring that his cooking methods respect both the environment and the cultural heritage of Thai gastronomy. Through his restaurant, he aims to deepen the understanding and appreciation of authentic Thai dining, showcasing the artistry and passion behind each dish.

From a young age, he found himself immersed in the culinary world, helping out in his family's restaurant. Cooking was more of a tradition than a passion; he never imagined that it would lead him on a path to becoming a professional chef. However, his dedication and keen sense of flavour caught the attention of culinary critics and enthusiasts alike. In a remarkable turn of events, he was awarded the MICHELIN Young Chef Award in 2025, a recognition that celebrated his innovative approach to cooking and his commitment to excellence. That same year, AKKEE, which he owns with his friends and business partners, achieved a significant milestone by receiving its first star in the prestigious MICHELIN Guide Thailand, solidifying his place in the culinary scene and marking the beginning of an exciting new chapter in his career.

At AKKEE, the food pays homage to the nostalgia of traditional recipes and forgotten flavours, all made possible by Chef Ou, a dedicated collector of vintage recipe books. His efforts breathe new life into long-lost dishes and overlooked ingredients, enhancing the richness of Thai cuisine. Diners can choose between the restaurant's à la carte or set menu. Still, they should keep in mind that, due to sustainable practices, the offerings are continually updated with the seasons.

For those looking to be surprised by the chef and his team, the recommended set menu is an excellent choice. Diners won't find a list of dishes to peruse; instead, the information they get from reading the menu is that they can expect to be treated to four appetisers and five main courses, all meant to be shared among everyone at the table, along with a dessert for each guest.

To begin the dining experience, guests will be delighted with a distinctive amuse-bouche, setting the tone for the meal ahead. From February to March, the culinary spotlight shines on the marian plum, or, in the local tongue, mayong chid. During this vibrant season, the amuse-bouche served is Mayong Chid Nampla Waan. This dish features a fresh half-marion plum, which is elegantly drizzled with a rich, savoury, sweet sauce. This sauce is a harmonious blend of fish sauce, palm sugar, shallots, cherry shrimps, and chillies, offering a perfect balance of sweet, salty, umami and spicy notes that enhance the natural sweetness of the fruit. This dish is meant to awaken the palate and prepare guests for the flavours yet to come.

The first appetiser is Thong Pann Nha Ghai, an enticing dish featuring thong muan, a delicate Thai crispy wafer expertly crafted into the shape of a taco shell. This delightful creation is filled with tender, shredded chicken and beautifully topped with a vibrant prik gaeng daeng, a rich and aromatic red spice paste that adds depth of flavour. This bite-sized grub offers a perfect blend of crunch and savoriness, making it a memorable start to the meal.

Next up is Khanom Krog Nha Goong. Khanom Krog, a beloved local sweet, resembles half of a takoyaki ball and is crafted from flour, coconut milk, sugar, and a touch of salt. Chef Ou puts a unique spin on this dish by making it savoury and topping it with shrimp that has been stir-fried with sam gler—a traditional Thai combination of garlic, pepper, and coriander root. To elevate the experience even further, a sprinkle of shrimp dust is added on top.

Miang Gooseberry & Torch Ginger is the third appetiser on the menu, offering a vibrant and flavorful experience. This dish showcases the unique tang of gooseberry complemented by the rich, crunchy texture of crispy bluefin trevally. To elevate the flavours, delicate petals of torch ginger are expertly layered atop a fresh betel leaf. For the best experience, diners are encouraged to wrap all these delightful components into one single, flavourful bite, allowing unique tastes to blend together beautifully.

The last appetiser, Mussels Gorlaeh, is a refreshing reinterpretation of the beloved southern dish, ghai gorlaeh, which traditionally features chicken marinated in a fragrant mixture of the southern spice paste enriched with creamy coconut milk. In this creative variation, Chef Ou takes a bold approach by substituting succulent mussels for the chicken, allowing for a delightful oceanic twist. He carefully marinates the mussels in the same flavourful spice paste, then threads them onto skewers before grilling them over a hot charcoal fire. This cooking method infuses the mussels with a rich, smoky aroma, enhancing their natural brininess and providing a delicious contrast to the vibrant, spicy marinade. The result is a dish that beautifully balances bold flavours with a hint of coastal charm.

The first main course, Kor Moo Pad Namprik Goong Siab, presents a delightful combination of flavours, featuring tender slices of pork neck stir-fried to perfection. The dish is enhanced by a rich and aromatic relish known as namprik goong siab, a speciality from Phuket that blends the umami of small shrimp with the distinctive taste of kapi (shrimp paste). This savoury mixture is further elevated with fiery bird's eye chilli, fragrant shallots, pungent garlic, a touch of palm sugar for sweetness, and a splash of zesty lime juice to balance the flavours beautifully. To add an intriguing twist, Chef Ou also incorporates stink beans, known for their unique scent and crunchy texture, making this dish not only a feast for the palate but also a vibrant experience for all the senses.

Yum Nuah Yang is an exquisite Thai dish that showcases tender, perfectly grilled beef, seasoned to perfection and sliced into succulent pieces. The beef is then expertly tossed with a delightful blend of fresh coconut cream, which adds a rich and creamy texture, and roasted peanuts, which contribute a satisfying crunch and nutty flavour. A hint of dried chilli brings a gentle heat, while the fish sauce imparts a savoury depth that elevates the dish. To balance the flavours, palm sugar adds a subtle sweetness that harmonises beautifully with the other ingredients. The dish is further enhanced by winged beans, known for their crispness and vibrant green colour, providing freshness and a pleasant crunch. Finally, the dish is artfully topped with freshly grated nutmeg, which adds a fragrant finish and complements the rich flavours of the beef and coconut cream. Yum Nuah Yang is a celebration of textures and flavours that captivate the palate.

Gaeng Fuckthong Mun Pu is a remarkable dish that beautifully highlights the vibrant flavours of prik gaeng daeng, tender pumpkin, rich crab meat, and creamy crab fat. This delightful recipe honours the traditional approach that Chef Ou learned from the esteemed cookbook by Mhon Chao Ying Chanchareon Ratchanee, ensuring that each ingredient is carefully balanced to create a harmonious fusion of tastes. The dish not only celebrates the local culinary heritage but also showcases the skill and creativity involved in Thai cooking.

Namprik Pla Rah Lhon with Thai Beef Jerky is a delightful and complex dish that tantalises the taste buds with its wide variety of textures and flavours. At the heart of this dish is the namprik, a fragrant relish crafted from pla rah, also known as Thai fermented fish. This unique base is expertly blended with the fiery essence of prik gaeng—a variety of chilli paste—coconut cream for a hint of sweetness, and the aromatic notes of lemongrass and kaffir lime leaf. Each component infuses the dish with a distinct flavour profile, creating an irresistible sauce served elegantly in a coconut shell. Accompanying the namprik is Thai beef jerky, which adds another layer of complexity to the dish. The jerky is expertly cured, resulting in a savoury, salty, and umami-rich experience complemented by its satisfying, crispy texture. Together, these elements create a harmonious balance of flavours and textures, making Namprik Pla Rah Lhon with Thai Beef Jerky a truly memorable culinary adventure.

Tom Yum Jin Ghai Baan is a traditional northern Thai dish known for its aromatic and flavorful profile. This unique variation of Tom Yum incorporates spicy elements like Prik Laab, a blend of chili and fresh herbs that enhances the dish’s heat and complexity. Additionally, Vietnamese coriander, or pak paew, is added to provide a refreshing herbal note that balances the dish's spiciness. The combination of these ingredients creates a vibrant and satisfying experience.

Thai cuisine is intrinsically tied to rice, which serves as a staple in countless dishes and plays a pivotal role in everyday meals. At AKKKEE, guests can opt for or try all exceptional varieties of rice sourced from Buriram Province: Hom Orawee and Hom Petch-ratree. Hom Oravee rice is known for its fragrant aroma and slightly sticky texture, making it perfect for complementing flavourful curries and stir-fries. On the other hand, Hom Petch-ratree rice offers a delicate balance of flavours and a light, fluffy consistency, enhancing the overall dining experience. For those who wish to have something heartier, Khaowisut sticky rice is a fantastic choice. With its rich, mildly sweet flavor and wonderfully sticky texture, it pairs beautifully with a range of savory toppings or accompaniments. Whether enjoyed alongside grilled meats, vegetables, or curries, Khaowisut sticky rice offers a comforting and satisfying dining experience. These rice types exemplify the rich culinary heritage of Thailand, elevating each meal to new heights of authenticity and taste.

Before the dinner concludes, guests will be treated to a delightful bite of seasonal fruit, serving as a refreshing palate cleanser that enhances the dining experience and prepares them for dessert.

The restaurant proudly presents an exquisite selection of delectable desserts that highlight traditional flavours and innovative preparations.

Among the tempting choices is Bua Loi Puak with Khanom Geasorn Lumjiak. Bua Loi Puak showcases tender taro balls gently simmered in rich coconut milk, complemented by shredded coconut for added texture. Accompanying this dish is Khanom Geasorn Lumjiak, which features a delicate rice pancake delicately wrapped around a luscious filling of smoked coconut, offering a unique flavor combination that is both sweet and savory.

Another enticing option is Somchun Mayong Chid with Khanom Thong Ek. Somchun Mayong Chid highlights the vibrant marian plum, presented in a delightful sweet and sour syrup that accentuates the fruit's natural flavors. This is beautifully complemented by Khanom Thong Ek, a traditional treat made of wheat flour dumplings, enriched with smooth, rich egg yolks, adding a luxurious finish to the meal.

It is AKKEE's philosophy to never compromise on the taste of long-lost recipes. Guests are sure to enjoy the not-so-common dishes and ingredients they are not accustomed to.

AKKEE

Hours: TUE - SUN, 17:30 - 23:00 Hours

Tel: +668 2561 4691

Website: https://www.akkeerestaurant.com/

Facebook: https://www.facebook.com/AKKEE.thaidelicacies/

Instagram: https://www.instagram.com/akkee.thaidelicacies/

Location: 42 99, Pak Kret District, 11120