On the edge of Khao Yai National Park, where dense greenery slowly opens up into farmland, Roukh Kiri Khaoyai Hotel, The Centara Collection feels quietly in tune with its surroundings. The air is so fine, even in the heart of summer; the horizon is softened by low hills and trees, and everything moves at an unhurried pace. It’s the kind of place that invites you to slow down—and to notice how much the landscape shapes what ends up on your plate.
At Roukh Cuisine, the hotel’s restaurant, that connection comes through in its “Feast in the Forest” set menu. The focus is on Isan cuisine from Thailand’s northeast, known for making the most of local ingredients and for flavours that lean boldly into sour, salty, spicy, and aromatic notes.
The meal starts with grilled chicken, marinated in a familiar mix of lemongrass, garlic, and coriander root, then cooked over an open flame. It’s simple, but deeply satisfying—less about reinvention and more about getting the basics exactly right.
Next comes som tam, the classic green papaya salad. Made with lime, fish sauce, and chilli, it delivers that sharp, refreshing punch Isan food is known for. The addition of shrimp brings a touch of sweetness, but the dish still feels firmly rooted in tradition.
Larb follows, a minced meat salad that’s often shared at the table. What stands out here is the toasted rice powder, “khao khua,” made from dry-roasted grains that are ground down to add texture, aroma, and a subtle nuttiness. It’s a small detail, but one that says a lot about the care behind the dish.
Everything is served with sticky rice—an essential part of Isan cuisine—and a selection of organic vegetables grown on the property. That closeness between garden and kitchen feels intentional, and reflects a broader shift in Thailand’s dining scene, where local sourcing is becoming more than just a talking point.
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Naturally, these tangy, spicy flavours pair perfectly with a cold local beer or a well-chilled Sauvignon Blanc or Chenin Blanc from Khao Yai.
At THB850 for two, the set menu is reasonably priced, though what makes it memorable isn’t just the cost. In a place like Khao Yai, often defined by its national park and wildlife, this is another way of experiencing the region—through its food, its ingredients, and the traditions behind them.
The “Feast in the Forest” menu is available until May 31, 2026.
