A crisp first bite of cured salmon tartare and trout roe, served in delicate pani puri and inspired by the bright, aromatic character of Isaan Laab. The dressing brings together acidity and salinity with the fragrance of roasted rice and dried chilli, balancing the richness of the salmon and roe.

Three delicate Thai flower-shaped dumplings filled with truffle and shiitake, reimagining traditional Thai dumpling craft through the earthy flavours of the Nordic forest. Palm sugar brings gentle sweetness, krill adds a subtle salinity, and roasted peanut lends warmth and nutty depth.

A luxurious interpretation of creamy Tom Yum, balancing acidity, heat and the natural sweetness of crab and lobster. The dumpling ravioli brings the shellfish together in a delicate parcel, surrounded by a silky, creamy broth infused with aromatic lemongrass, galangal and makrut lime — the unmistakable flavours of Thailand.

A Thai tray in miniature — grilled chicken, pork and beef from local Skåne farms, paired with the smoky, sweet and spicy character of Thai barbecue. Alongside: a herbal, woodsy mushroom mhok with chanterelles, seasonal greens, black glutinous rice and a rich Nam Prik Khaak Moo — crispy pork, roasted shallot, garlic and kaffir lime leaves.

Phak Kad Jor, Savoy Cabbage and Beef. A clear and deeply savoury broth inspired by the Thai tradition of sour beef soup. Delicate Savoy cabbage is prepared in the spirit of a Thai cabbage parcel, absorbing the richness of the beef while retaining its freshness and gentle sweetness.

A final journey through rice, texture and sweetness. Thai rice traditions meet the Nordic landscape: the aroma of creamy roasted rice ice cream, salted caramel, local honey and the bright acidity of sea buckthorn. A dessert built around the transformation of rice — from grain to crisp, cream, caramel and honey crisp.