Visitors to Krabi, from locals to international travelers, often seek out a dining experience at Banyan Tree’s Bird’s Nest.
These three elevated dining pods provide panoramic views of the Andaman Sea and the distant islands of a national marine park. Accessible via a short walkway from Banyan Tree Krabi’s signature Thai restaurant, Saffron—which is reached by an electric funicular—these tables are a distinctive feature of the resort.
Thai Sous Chef Koranat Wiwatthanachot, known as “Day” among his colleagues, describes Bird’s Nest as a one-of-a-kind dining experience in Krabi. “These tables create a special atmosphere, especially at sunset when the last rays of light add to the magic,” he explains. “It’s a perfect setting for afternoon tea, a sunset cocktail, or a unique dining experience with our specially crafted menus.”
Bird’s Nest offers four set menus, each inspired by local ingredients and Thai culinary traditions, with every dish carefully prepared and beautifully presented.
The first option, “Tantalizing Turf,” is a four-course menu themed “By Land.” It begins with an appetizer choice of Spicy Lemongrass Salad with Tiger Prawn Mousse or a Banana Flower Steamed Bun with Grilled Chicken and Fried Local Vegetables. The second course features a spicy Thai soup with sea bass, reflecting the bold flavors of southern Thai cuisine. The main course is tender Sous Vide Lamb with A-Jad Pineapple, followed by a dessert and sorbet to complete the meal.
For seafood lovers, the “By Sea” menu—nicknamed “Symphony of the Sea” by Chef Day—highlights ocean flavors, including a standout dish: Baked Lobster with Panang Curry Fruit Sauce. This dish balances rich Thai curry flavors with a light, aromatic touch.
Vegetarian guests can enjoy the “Garden Delights” menu, which starts with Dumplings Stuffed with Grains and Mango Passion Fruit Sauce. This menu reflects Banyan Tree Group’s commitment to sustainability, featuring a main course of Grilled Soybean Tofu and Sweet Peas with Green Curry Sauce, made with organic ingredients sourced from local farms in Krabi.
For those seeking something truly indulgent, the fourth menu, “A Touch of Opulence,” offers a refined selection of dishes. Like the other menus, it includes an appetizer and a spicy soup, but the highlight is a Northern Thai specialty: Chef Day’s version of the famous khao soi, a rich and creamy coconut milk-based curry. His Beef Khao Soi and Lap Pu Croquettes with Plant-Based Sausages deliver bold flavors with a modern twist.
While Banyan Tree Krabi is known for its Southern Thai cuisine and fine dining, the Bird’s Nest experience is taking the resort’s culinary offerings to a whole new level.
