Tamarind was born from the desire of two sisters to unite their passion and ambition. The first, a talented chef, wanted to share her passion for the cuisine of her homeland. The second, who grew up in France, allied her ambition with a sense of reconnecting with her roots.
The restaurant, with it’s strong recent history, is first and foremost, a tribute to their mother, who was an exceptional chef in Thailand. Hailing from the region of Phetchabun, famous for the cultivation of tamarind, each season the best varieties of this iconic fruit are chosen, with which to subtly flavour dishes with its signature combination of sweetness and tartness.
The common desire to share their family heritage helps to create dishes that are innovative yet traditional. The kitchen has undoubtedly evolved over time, yet has remained faithful to its pursuit of elegance and taste.