To be unveiled
Our head chef comes to Dhaka from Thailand, runs the kitchen every evening and cooks alongside the team — guardian of the regional recipes, curry pastes pounded by hand, charcoal-grilled skewers and a wok that never cools.
From the shores
of Patong
to Dhanmondi.
A modern, premium restaurant inspired by water, movement and tranquility — one menu of authentic Thai and Thai-European fusion, on the second floor of the Rancon building in Dhanmondi.
ป่าตองPatong Bay · Phuket
Chapter 01 — The name
Named for a bay
Water · Movement · Tranquility
Named for a bay
where the tide
never hurries.
Patong is a crescent of sand on Phuket’s western shore, where the Andaman Sea rolls in slow and clear. We borrowed its name for the feeling it gives: water in motion, light on the surface, a place to breathe out.
Our symbol carries the same idea — a circle for calm and continuity, and a single wave that never stops moving. You will find it throughout Patong — on our menu and in the gold seigaiha waves of our brand pattern.
Water · Movement · Tranquility
Chapter 02 — The philosophy
Modern, premium,
Modern, premium,
calm and fluid.
Generous space, smooth curves and nothing that shouts. We design every evening the way water moves — continuous, unhurried and quietly powerful.
Water-inspired
From the wave in our name to the lake at the heart of Dhanmondi, water sets the rhythm of the room.
Minimal by design
Clean lines, warm light and generous space between tables — so the food can speak.
Calm and balance
Sour against sweet, spice against cool, fire against stillness: balance on the plate and in the service.
Premium in every detail
Hand-pounded pastes, sauces reduced over days, service that anticipates — the details you notice and the ones you feel.
Chapter 03 — The chefs
Two cuisines,
Two cuisines,
one team.
Our head chef, from Thailand, leads the kitchen each evening alongside a team of mostly Bangladeshi chefs and cooks. Our culinary director — a European chef who formerly held a Michelin star — creates the recipes, builds the menus and trains the team, keeping every plate to one standard.
To be unveiled
A former Michelin-starred chef from Europe. Rather than cooking the service, they create our recipes, build our menus and train every chef in our kitchen — the quality control behind each plate.
Cooked in Dhaka
The chefs and cooks who prepare your dinner are mostly Bangladeshi — trained in-house by our head chef and culinary director to cook both cuisines to one standard.
Our head chef and culinary director will be introduced ahead of opening night — join the guest list to meet them first.
Chapter 04 — The room
Green, gold
Green, gold
& calm.
You will find Patong on the second floor of the Rancon building at Avenue 27, Dhanmondi — a calm room of green and gold, with one hundred and seventy seats.
Marble, soft lamplight and generous space between tables. The room is designed to fall quiet around the plate, so that a curry pounded that afternoon or a sauce reduced over two days can take centre stage.
The guest list
Be first
to the table.
Opening news, chef reveals and first-night invitations — shared with our guest list before anyone else.