Banyan Tree Krabi has unveiled a new menu for its most iconic dining experience, the Bird’s Nest tables.

Banyan Tree Krabi, a luxury 72-key resort situated on secluded TubKaek Beach, has revealed a menu resplendent in local recipes, reflecting the rich culinary culture of Southern Thailand, and served in one of the country’s most Instagrammable locations.

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Ever since opening in 2020, the three “Bird’s Nest” tables — which sit perched on a craggy cliff near the peak of the resort and command spectacular views overlooking the Andaman Sea and the distant uninhabited islands of a national marine park — have been favourites with hotel guests, passing tourists, and locals alike. Bookings for a table are often made weeks or months in advance.

Attached by a short walkway to Banyan Tree Krabi’s signature Thai restaurant, Saffron, which is, in turn, accessible from the resort by a 60-second ride in an electric funicular, the panoramic trio of Bird’s Eye tables are quite possibly one of the most outstanding features.

Beginning October 15, 2023, the Bird’s Nest is featuring four new set menus, each reflective of local produce and culinary traditions, with every dish carefully refined by Chef Tum into intricate recipes and presented in exquisite style.

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“By Land” is the theme of the “Tantalizing Turf” four-course menu, a veritable feast of flavours, starting with an appetiser choice of either Spicy Lemongrass Salad with Tiger Prawn Mousse or Banana Flower Steamed Bun with Grilled Chicken & Fried Local Vegetables. The second course is a spicy Thai soup (southern Thai cuisine is often said to be the spiciest in Thailand) with sea bass. The main course is a mouthwatering Sous Vide Lamb with A-Jad Pineapple, and a dessert and sorbet will round off a delicious dining sensation.

Chef Tum likes to call the “By Sea” menu his “Symphony of the Sea”, and you can hear echoes of his time at Bangkok’s reputed Sukhothai Hotel, where he trained with several Michelin-star chefs, in his latest creation, the Baked Lobster with Panang Curry Fruit Sauce, an aromatic but delicately light entrée.

The third Bird’s Nest menu is the vegetarian “Garden Delights”, starting with Dumplings Stuffed with Grains and Mango Passion Fruit Sauce. Perhaps emblematic of the Banyan Tree Group’s reputation for and commitment to sustainability and environmental awareness, is the menu’s main course, Grilled Soybean Tofu, Sweet Peas with Green Curry Sauce, which is created from organic ingredients purchased from the local Krabi area.

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Bird’s Nest guests’ have a fourth set menu to choose from — titled “A Touch of Opulence”. Like the other menus, it offers a choice of appetizer and a spicy soup, but as a main, Chef Tum has called on a favourite Chiang Mai dish, the ever-popular coconut milk-based curry khao soi. Chef’s original Beef Khao Soi and Lap Pu Croquettes with Plant-Based Sausages is as lip-smacking as it sounds.

Evening dining at the three Bird’s Nest tables is from 6 pm to 11 pm daily, and guests are advised to book as far in advance as possible due to popularity. As an outdoor venue, shaded by trees and aided by a sea breeze, attire is smart-casual.

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