Embark on a culinary journey at Soi 38, where the essence of Thailand's regions, history, and diverse ethnic groups comes to life. Executive Chef Terry Intarakhamhaeng curates a dynamic, seasonal menu, weaving recipes from remote Thai locales, ethnic minorities, and hill tribes. Drawing inspiration from historical records and family legacies, each dish is a testament to Thailand's rich culinary heritage.

Committed to ethical sourcing, Soi 38 embraces the best local ingredients. Chef Terry introduces a unique touch by occasionally substituting Australian native ingredients, such as kangaroo tail, for water buffalo tail. This thoughtful approach enhances the authenticity of the cuisine, creating a dining experience that pays homage to tradition while embracing local flavours responsibly.