Smith

SMITH, the brainchild of Chef Ian Kittichai, Chef Peter Pitakwong and Chanond Purananda, is the innovative Bangkok-based restaurant that incorporates an international nose-to-tail dining concept, sustainable practices, and a sleek rustic style in a reclaimed 40-year-old warehouse. The menu utilizes various types and cuts of meats and combinations of fresh wholesome produce to create a diverse symphony of flavors.

Smith is the ground floor dining outlet that includes both a dining room and 2 large outdoor terraces. The menu features unique signature nose-to-tail cuisine with exceptional ingredients and progressive cooking methods. All produce, meat and fish are humanely, organically, and locally sourced whenever possible.

The Shop is the upper level of the warehouse and features a Korin Japanese Knife professional showroom, private dining area, and cooking-school-by-day and chefs’-table-by-night facility. The style of the restaurant has been personally moulded by Pitakwong and Purananda. Smith wishes to entertain guests with its innovative design, classic bar cocktail culture vibe, and modern signature twists, all paired with imaginative cuisine. All of Smith’s décor is locally sourced and produced in Thailand.