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From curious locals to international travellers and influencers, everyone who visits Krabi these days seems to want to make a booking at Banyan Tree’s iconic Bird’s Nest.
The three pods command spectacular views overlooking the Andaman Sea and the distant uninhabited islands of a national marine park.
Photo credits: Banyan Tree
Attached by a short walkway to Banyan Tree Krabi’s signature Thai restaurant, Saffron, which is in turn accessible from the resort by a short ride in an electric funicular, the panoramic trio of Bird’s Eye tables are one of the most outstanding and photogenic features at the award-winning resort.
“Our Bird’s Nest is unique and unlike anything else in Krabi,” said Thai Sous Chef Koranat Wiwatthanachot, known affectionately at the resort by his nickname, Day. “These tables offer diners a wonderful atmosphere that is quite nostalgic, especially during the last rays of the sun. It’s an ideal spot to enjoy afternoon tea or a sunset cocktail followed by the unique menus that we have created specifically for this intimate experience.”
Bird’s Nest features four new set menus, each reflective of local produce and culinary traditions, with every dish carefully refined into intricate recipes and presented in exquisite style.
“By Land” is the theme of the “Tantalizing Turf” four-course menu, a veritable feast of flavours, starting with an appetiser choice of either Spicy Lemongrass Salad with Tiger Prawn Mousse or Banana Flower Steamed Bun with Grilled Chicken & Fried Local Vegetables. The second course is a spicy Thai soup (southern Thai cuisine is often said to be the spiciest in Thailand) with sea bass. The main course is a mouthwatering Sous Vide Lamb with A-Jad Pineapple, and a dessert and sorbet will round off a delicious dining sensation.
Photo credits: Banyan Tree
Chef Day likes to call the “By Sea” menu his “Symphony of the Sea”, and you can hear a maritime melody in his latest creation, the Baked Lobster with Panang Curry Fruit Sauce, an aromatic but delicately light entrée.
The third Bird’s Nest menu is the vegetarian “Garden Delights”, starting with Dumplings Stuffed with Grains and Mango Passion Fruit Sauce. Perhaps emblematic of the Banyan Tree Group’s reputation for and commitment to sustainability and environmental awareness, is the menu’s main course, Grilled Soybean Tofu, Sweet Peas with Green Curry Sauce, which is created from organic ingredients purchased from the local Krabi area.
Bird’s Nest guests’ have a fourth set menu to choose from — titled “A Touch of Opulence”. Like the other menus, it offers a choice of appetizer and a spicy soup, but as a main, Chef Day has called on a favourite Chiang Mai dish, the ever-popular coconut milk-based curry khao soi. Chef’s original Beef Khao Soi and Lap Pu Croquettes with Plant-Based Sausages is as lip-smacking as it sounds.
While Banyan Tree Krabi may have its “roots” in Southern Thai cuisine and international fine dining, there’s no doubt that it is “branching” out with its Bird’s Nest and reaching new heights.
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