Nestled within a family home that has been in Chef Chudaree ‘Tam’ Debakham's family for three generations, Baan Tepa offers a unique Thai dining experience steeped in heritage. Originally built in the 1980s by the chef's grandmother, the amazing cook Lady Suwaree Debhakam, this charming compound has been transformed into an urban food space featuring three key sections: Tepa Kitchen, Tepa Garden, and the house itself.
The Bangkok kind of arrival
Baan Tepa is located in Ramkhamhaeng, just outside Bangkok’s city centre, making the journey feel like an adventure. One Inspector shared their experience.“It was a Friday night, and traffic was awful. I thought I had time for my 7 PM reservation, but Bangkok traffic had other plans. I arrived an hour late. Despite the challenges, it’s a trip worth making.” The staff, young and full of energy, warmly greeted the Inspector: “They were incredibly kind, reassuring me they had kept my table, fully understanding the Bangkok traffic.”
The family villa
The journey doesn’t end there, as Baan Tepa remains a secret within its funky yet classic 1980s house. “It’s a very discreet colonial villa that’s quite interesting. The moment I stepped inside, I saw bright brick colours with an intense, passionate feeling and a high ceiling. It’s completely different from the outside.” The main family home is a modern vintage space with restored 1980s furniture and original features. One spot caught the attention of our Inspector. “I must say, their toilets are memorable, maintaining the same decor as the dining room, with seamless attention to detail.”
The meal
The dining room is vibrant and inviting, but the real excitement begins with a kitchen tour during welcome drinks. The team’s professionalism shines, offering a glimpse into their luxurious and spotless kitchen. “It reminded me of what I had seen in luxury or five-star hotels – impressive! I was particularly struck by the food cans, which the chef affectionately referred to as her 'babies' due to the sheer volume she stored.”The chef's American experience adds a modern touch to traditional flavours. “She's incredibly skilled and her creativity shines through in her contemporary Thai menus where we note, among other things, her great mastery of the use of spices.” The nine-course menu our Inspector tasted is a refined, seasonal journey through the different regions of Thailand.
The nine-course menu at Baan Tepa offers a refined, seasonal journey through Thailand, with amuse-bouches capturing the essence of various regions. Unlike lengthy menus at other restaurants, Baan Tepa’s concise offerings guide diners through each dish, focusing on the ingredients.
“For the amuse-bouche, instead of the typical Southern Thai herbal flavours, the chef adds a Japanese twist with pickled and marinated ingredients layered on rice bread. This brings a unique balance of sweet, sour, soft, and crunchy textures with umami. That first bite is unforgettable.”
The menu journeys through regions like the North and Isan, transitioning from seafood to beef, before concluding with a rice dish.
“I’m impressed by the Northeastern dish called Dong Dang. The chunky rice noodles are the perfect size—not too thick, with a slight bounce but not too chewy. The texture is spot-on, and the sauce clung to the rice noodles perfectly. The dish finishes with the aroma of fresh lemongrass, making it just right. It captures the beauty of simplicity, adding a familiar touch to the rice noodles. I just love it!
“Another standout dish is the river prawn. The presentation is eye-catching and reminds me of the many river prawns I’ve had in Thailand, but this one was truly exceptional. The prawn’s meat is coated in a red paste, with the shell placed on the bottom, creating a striking visual. Served with tamarind sauce, the prawn tail was cleverly recreated with a crispy cookie element, adding texture alongside the tarragon purée.”
The team
The young service team provides an informal, attentive experience, with each table cared for by a dedicated team member. “The staff checked in several times to ensure I was satisfied and see if I needed anything. Meanwhile, an enthusiastic sommelier offered helpful wine suggestions. The team truly made my night memorable."Though the restaurant is a bit of a drive from the city centre, our Inspector believes the exceptional hospitality and food make the trip well worth it.
Exclusive tips from the Inspector
- Opt for a Thai-inspired cocktail pairing that perfectly complements the food and vibe, even better than wine.
- Book your reservation a month in advance and allow extra time to travel to the restaurant, especially if you're coming from Bangkok city centre during rush hour.
- If you're in a group of four or five, you can reserve a table in the private area or the dining room. They offer tables that allow you to enjoy a more intimate setting while watching the open kitchen.
READ FURTHER: Meet Chef Chudaree “Tam” Debhakam, the World’s First Thai Female to Reach for Two MICHELIN Stars for Baan Tepa
Illustration image: © Baan Tepa
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