Marking a new chapter in Bangkok’s fine dining scene, Sra Bua by Num Weerawat at Siam Kempinski Hotel Bangkok introduces a fully reimagined concept, offering an upscale event space rooted in Thailand’s rich biodiversity.
Helmed by chef Num Weerawat – acclaimed for his Michelin-recognised restaurant Samuay & Sons and his pioneering work redefining contemporary Thai cuisine – the venue showcases an ingredient-led philosophy shaped by nature and Thailand’s diverse regions, spanning mountain forests, fertile plains, and coastal waters.
While the restaurant does not feature individual private dining rooms, organisers can secure exclusive full-venue buyouts. Sra Bua comfortably hosts up to 44 guests for standard seated arrangements, with reconfigurable event layouts expanding capacity to 56 seated guests.
Private events operate on a minimum spend structure rather than a venue hire fee, requiring a minimum spend starting from 200,000++ baht (US$5,800) for lunch and 250,000++ baht for dinner, compared to its standard dining experience which starts at 4,900++ baht per person.
For bespoke functions, the culinary team collaborates directly with event planners to craft customised menus aligned with client briefs while honouring the venue’s core philosophy. Such dining programmes draw inspiration from signature tasting options – including the Signature Biodiversity Journey and the plant-focused Plants & Roots Forward Journey – and are complemented by curated agricultural beverage pairings, a Fermentation Library, and an exhibition showcasing 30 heritage Thai rice varieties.
The dining environment is rounded out by TasteSpace interiors, custom Milin uniforms, and bespoke ceramics by artist Aor Sutthiprapha, delivering a complete expression of contemporary Thai craftsmanship.
