Set within the storied walls of The House on Sathorn, Paii has long been a destination where heritage and cuisine intertwine. Now, the restaurant enters an exciting new chapter with the appointment of chef Sarocha “Bua” Rajatanawin as Head Chef, unveiling a refreshed menu that celebrates premium seafood, bold Thai flavours and refined contemporary presentation.
A mansion steeped in history
The House on Sathorn is more than a backdrop; it is a living chronicle of Bangkok’s past. Built in 1889 by aristocrat Luang Sathorn Rajayukta, who pioneered the digging of the Sathon Canal, the mansion embodies a legacy of vision and progress. Paii, meaning “paddle” in Thai, honours the waterways that once carried travellers and trade through the capital.
Guests who step inside are greeted by ornate plasterwork, parquet floors and wood-panelled interiors that whisper of another era. Look closely and you’ll find whimsical details, like pig-faced motifs inspired by the builder’s zodiac and delicate Chinese rice flower designs. Over the decades, the mansion has transformed from an aristocratic residence to the Hotel Royal, later serving as Thailand’s first Russian Embassy. Today, it stands proudly beside W Bangkok, housing Paii, Bar Sathorn and elegant spaces for gatherings.
A chef with heritage and vision
Chef Bua brings both passion and expertise to Paii. Classically trained in Thai cuisine and refined through French culinary education at Le Cordon Bleu Australia, she has built a career defined by curiosity, craftsmanship and respect for ingredients. Her journey includes a pivotal role in opening The Dining Room, which earned a place on Asia’s 50 Best Restaurants in 2017.
At The House on Sathorn, she now oversees both Paii and Bar Sathorn, ranked No.48 on Asia’s 50 Best Bars, bringing together dining, drinking and storytelling under one historic roof.
Philosophy rooted in discovery
For chef Bua, Thai cuisine begins far beyond the kitchen. Her travels across Thailand led her to local markets where farmers introduced rare herbs and regional ingredients. These encounters inspire her cooking philosophy: honour each ingredient, let it shine, and build dishes that are pure in flavour, nuanced in expression and unmistakably her own.
Her style bridges tradition and technique, grounded in Thai culinary heritage yet refined with French discipline. The result is food that balances authenticity with creativity, restraint with boldness.
Paii’s new chapter
This philosophy is woven into Paii’s refreshed menu. Thai cuisine has always been communal, meant to be shared and savoured together, and Paii embraces this spirit wholeheartedly. Signature dishes include:
Hamachi tom kha – Kombujime cured Hamachi dressed with galangal and coconut, a delicate reimagining of a Thai classic.
Khao ob pla – Slow-baked snow fish with organic brown rice in a claypot, a soulful dish that combines comfort with refinement.
Hoy nang rom ob – Baked Jean Paul oyster No.3 with pickled green chilli, Golak butter, coconut crumb.
Each plate is a story of heritage, discovery and connection.
More than a meal
Dining at Paii is not simply about food; it is about experience. Guests are invited to connect with one another, with Thai culture and with the stories behind every ingredient. Within the mansion’s timeless walls, every dish becomes part of a larger narrative, one that honours the past while looking confidently to the future.
Paii at The House on Sathorn is open daily from 12pm to 11pm, welcoming guests to discover Thai seafood elevated by chef Bua’s inspired vision.
For more information or reservation, please contact 02 344 4025, visit www.paiibangkok.com, or follow us at www.instagram.com/paii.bangkok/
