A romantic fire torch welcomes you at the entrance to Thiptara, The Peninsula Bangkok’s authentic Thai restaurant. Nestled within gardens and ponds along the city’s iconic Chao Praya River, the architectural allure of Thiptara is half the reason to discover this gem as you dine under steep-roofed open-sided salas shipped from the ancient Thai capital of Ayutthaya.

Situated beneath a dramatic banyan tree, each sala holds just two tables, ensuring intimate dining by candlelight. Or, choose to sit at open river tables atop a perfectly weathered teak deck where a toast to your beloved can be made against the backdrop of the restaurant’s sublime skyline view.

Thiptara is a refuge from the bustling city and is renowned for its authentic, home-style Thai cooking – an honor not easily mastered by an international five-star hotel. With graceful ambience and mouth-watering dishes, both in-house hotel guests and visitors clamor to book the best tables, so reservations are a must. House favorites? Loyalists swear by the Gaeng Phed Ped Yang – roasted duck simmered in red curry with sweet basil, Nua Thod Phad Ka-Prao Grob – wok-fried Australian wagyu rump with crispy hot basil leaves, and Pla-Ka-Pong Neung Ma-Nao – steamed sea bass in spicy lemon sauce.

For the ultimate Thai cuisine experience, try one of Thiptara’s set menus. The Ruenthip Set includes such regional delicacies as Goong Neung Sa-Moon-Prai – steamed river prawn with Thai herbs, Gai Hor Bai-Toey – marinated chicken wrapped in pandan leaf, and Phad Phak Boong – wok-fried morning glory with oyster sauce and chili. To end the evening on an even sweeter note, Thiptara’s desserts will not disappoint. A perennial favorite includes the Khao-Niew Dum Piek Phaug – organic black sticky rice and taro topped with coconut milk.