Opening soon · Rancon, Dhanmondi 27
Authentic Thai • European Fusion
One menu, two cuisines — authentic Thai and Thai-European fusion — led by our head chef from Thailand, with recipes by a former Michelin-starred culinary director. On the second floor of the Rancon building, Dhanmondi.
Authentic ThaiGaeng Phed Ped Yang
The Patong philosophy
Inspired by water, movement and tranquility, Patong brings two cuisines to one menu — the fire and fragrance of Thailand and the imagination of Thai-European fusion, held to the standard of a former Michelin-starred chef — served with the calm of the tide.
One hundred and seventy seats on the second floor of the Rancon building in Dhanmondi — a calm room of green and gold, where the food takes centre stage.
Our name comes from Patong Bay on Phuket’s western shore. Our table belongs to Dhaka. Between them: curry pastes pounded fresh each afternoon, sauces reduced over days, and cooking that moves with the seasons.
One menu · two cuisines
Begin with a Bangkok-bright som tam, move to a wagyu tataki dressed in nam jim jaew, and finish with a burnt pandan cheesecake. It is all one menu — mix and match as you please.
Curry pastes pounded by hand each afternoon, charcoal-grilled skewers and soups sharp with lime leaf and bird’s-eye chilli — the recipes of Thailand’s regions, cooked without shortcuts.
Explore Authentic ThaiThai flavour meets European technique: tom yum as a ponzu, red curry as a beurre blanc, massaman slow-braised with lamb. Familiar in spirit, surprising on the plate.
Explore the fusion dishesSignatures
Rice noodles tossed in tamarind with prawns, peanuts, bean sprouts and garlic chives.
Avocado cream and a fresh herb salad, dressed with a bright green nahm jim.
Hand-cut beef with lemongrass, bird’s-eye chilli, toasted rice and a crisp rice cracker.
Slow-braised beef, potato and roasted peanuts, perfumed with cinnamon and star anise.
Crisp-skinned Chilean seabass, charred pak choi and a red curry beurre blanc.
Palm-sugar glaze, Puy lentils, parsnip and a tamarind-cherry jus reduced over two days.
Crisp soft-shell crab tossed with egg, yellow curry, celery and chilli.
Pommes Anna, glazed carrots and a Thai basil and green peppercorn jus.
Explore the full menu
Authentic Thai and Thai-European fusion — plus a tasting journey and the botanical bar.
View the menuThe tasting journey
Our tasting journey moves between two cuisines — raw and bright, rich and slow, then sweet. Scroll to taste your way through it.
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Thai-European Fusion
Lemongrass oil, pickled shallot and finger lime — Bangkok’s favourite soup, reimagined raw.
The chefs
Our head chef comes to Dhaka from Thailand and runs the kitchen every evening, cooking alongside a team of mostly Bangladeshi chefs. Our culinary director — a European chef who formerly held a Michelin star — doesn’t cook the service: they create our recipes, build our menus and train every chef, so each plate meets the same standard.
Every plate should feel as calm as still water — and taste like the tide coming in.The Patong kitchen philosophy
The Botanical Bar
Thai botanicals, cold-pressed fruit and slow-steeped teas — crafted drinks to pair with every cuisine on the menu.
Butterfly Pea & Yuzu
blue that blushes violet
Watermelon, Thai Basil & Rose
bright, floral, cooling
Lemongrass & Kaffir Lime
crushed ice, bright citrus
Pandan Coconut Cloud
velvet foam, dried petals
Cha Yen
Bangkok’s iced tea, our way
Private dining & events
From intimate celebrations to exclusive hire of the whole restaurant for one hundred and seventy — birthdays, corporate dinners and family evenings, with menus tailored from both cuisines.
Reservations
Choose a date and time — we will take care of everything else, down to the candle on your table.
More than twelve guests? Our events team will tailor your evening — see Private Dining, or call us.
