Thai royal curry remixed with wagyu, cardamom, and cashews—a golden expression of Thai luxury and refinement.
Under the Thai layers of food lies the most advanced of dishes—Royal Massaman Curry. Conceived in its original state for Siam’s royal class, the dish was invented by Persian traders and perfected in the royal palaces to symbolise balance, luxury, and artistry.
Now, in the Michelin-starred refuges like Sorn in Bangkok, the curry is synesthetic. Wagyu beef replaces the traditional cuts, slow-cooked until so tender it will break apart with a spoon. Cardamom, cinnamon, and star anise with roasted cashews, coconut milk, and palm sugar create a synaesthesia of sweet and spice.
The presentation is as imperial as the taste—banana-blossom trim, gold-leaf adornment, and jasmine-perfumed perfumy rice in lacquered bowls. The bite is a personification of Thailand’s philosophy of excess tempered, a gastronomic definition of refinement.
Royal Massaman Curry is comfort elevated—it’s a taste gem from the peak of Thai gastronomic excellence.
