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A Culinary Visionary Redefining Thai Fine Dining on the Apsara Cruise
Chef Chophet Panklat is a celebrated culinary artist whose journey spans the rich culinary landscapes of Thailand and Bali. With a passion for preserving Thai traditions while embracing global influences, she has reimagined Thai fine dining, offering guests on the Apsara Cruise an exquisite experience along the Chao Phraya River.
Chef Chophet’s illustrious career includes a pivotal role at The Mulia Hotel Resort & Villas in Bali, where she developed innovative spa cuisine and crafted high-end menus infused with Thai flavors, making a mark on Indonesia’s culinary scene. Beyond her work in the kitchen, she has served as a special lecturer in Thai cuisine, inspiring and mentoring aspiring chefs to carry forward the essence of Thai culinary traditions.
Known for her expertise in creating calorie-conscious, health-focused Thai dishes, Chef Chophet brings a harmonious blend of wellness and flavor to her creations. Her artistry shines not only in her dishes but also in her intricate fruit and vegetable carvings, transforming every plate into a visual and sensory masterpiece.
Chef Chophet’s accolades include a silver medal at the 2010 Thailand Restaurant Championship, and her research on Thai desserts, presented at the 15th National Science Research Conference, underscores her commitment to culinary innovation.
Holding a Master’s degree in Food Service Technology and Management from King Mongkut’s Institute of Technology Ladkrabang and a Bachelor’s in Food and Nutrition, Chef Chophet’s academic background reflects her dedication to mastering the science and art of food. She continues to honor Thai culinary heritage while introducing modern, imaginative touches, ensuring each dish on the Apsara Cruise is a celebration of flavor, tradition, and creativity.he way you tell your story online can make all the difference.
Meet Chef Chophet Panklat
SoulFul (Non-Alcoholic)
290/glass
(SG) Signature | | (L) Locally-Sourced | (D) Dairy | (N) Nuts
All prices are in Thai Baht and subject to 10% service charge and applicable government tax.
The Dawn
Floral notes, subtle salt undertone and a homage to the Thai tea sellers found near Wat Arun.
(SG) (D)
Apsara Salted Jasmine Concoction, Aloe Vera, Lime Super Juice, Thai Tea, Milk Wash
Riverine Serenity
Sweet-salt harmony treads the middle path of contrasting flavours, channelling the serenity of Wat Pho.
(SG)
Apsara Herbal Concoction, Berry Syrup, Lychee, Lime, Enhancer
N9
Quintessential Thai flavours tamarind and coconut take part in a refreshing salute to the storied riverfront pier ‘N9’.
(SG)
Golden Tamarind, Coconut, Rosella, Lime, Ginger Beer
Maharaj
The early “lifestyle mall” Tha Maharaj is celebrated with a sparkling concoction of tropical fruits and undertone of toasted almonds.
(SG) (N) (D)
Banana, Toasted Almond, Pink Guava, Pineapple, Lime, Milk Wash, Perrier Sparkling Water
Signature
450/glass
(SG) Signature | | (L) Locally-sourced | (D) Dairy | (N) Nuts
All prices are in Thai Baht and subject to 10% service charge and applicable government tax.
East to West
A bold blend of fruity splashes, basil essence and a hint of cashew take inspiration from the spectacular Rama VIII Bridge.
(SG) (D)
Lanna Jasmine Rice Vodka, , Thai Basil, Lime, Lychee, Milk Wash
Kudi Jeen
A dash of White Port and coconut syrup recreate the sweetness of the Portuguese-Chinese-influenced cake Khanom Jeen.
(SG)
Raisin-infused Ruang Khao Siam Sapphire Aged Rum, White Port, Nam Kathi Syrup, Lime, Coconut-Pandan Water, Enhancer
Malai
The authentic essence of Thai flavors, artfully crafted into contemporary cocktails
Iron Balls Gin, Lemongrass syrub ,Lime Juice
Coconut Milk, Kaffir lime Galangal, chili
At Riverfront
Asiatique: The Riverfront mixologic-ly recreated in a blend that includes our own house-made vermouth and egg-white.
Red Snapper Gin, Mekhong Thai Spirit, Apsara Thai Vermouth, Lime, Pineapple Oleo Saccharum, Enhancer
Code Name N5
Floral notes and a delivery of assorted fruit take you back to the historic shopping districts of Chinatown and its famed ‘N5” Ratchawong Pier.
Roselle Infused Omeca Glod, Malibu Coconut Liqueur, Pink Guava, Pineapple, Lime, Apsara 5-Spice Bitters
CHAMPAGNE & WINES
Prices are in Thai Baht, subject to 10% service charge and applicable tax
Wine Pairing
1,000 per person
Prices are in Thai Baht, subject to 10% service charge and applicable tax
(SG) Signature | (P) Contains Pork | (V) Vegetarian | (VG) Vegan | (W) Wellbeing | (L) Locally-sourced
(D) Dairy | (GF) Gluten-free | (N) Nuts | (SH) Shellfish | (SF) Seafood
Appetizer
Long Siam (ล่องสยาม)
Deep fried bread crusted squid mousse filling served with “Royal Project” strawberry sauce
(L, SH, SF)
Saeng Arun (แสงอรุณ)
Grilled scallop “Saeng-Wa” topped with citrus cured salmon roe, Thai herbs, and aromatic citrus dressing
(SH, SF, GF)
Wine Pairing: Prosecco, Signore, Giuseppe, Extra dry, Italy
Soup
Nam Nuan (น้ำนวล)
River prawn in aromatic coconut and Thai herbs broth with “Bai Cha Muang” leaves and lotus stem, Smoked chili paste
(SG, SH, SF, GF)
Pre-Main
Hom Phrai (หอมไพร)
Grilled snow fish topped with red curry knifefish mousse, forest fern shoots, mixed Thai herbs, and seafood sauce
(SG, SF, GF)
Wine Pairing: Chardonnay,Ruta 5 by Santa Ema, Chile
Main
Tawan Chai (ตะวันฉาย)
Wagyu gyukatsu, Massaman curry sauce, Thai Northern japanese rice, Pickled baby carrots, and Pickled cucumber
(L, SG)
Wine Pairing: Cabernet Sauvignon, Colina, Chile
Dessert
Wan Lamun (หวานละมุน)
Black sticky rice crème brûlée, longan, fragrant taro ice cream, pistachio, and pandan tuile
(L, VG)
Wine Pairing: Richland, Calabria Family Wines, N.S.W., Australia
Spirits
Prices are in Thai Baht, subject to 10% service charge and applicable tax
Beer
Prices are in Thai Baht, subject to 10% service charge and applicable tax
Siamese Highball
380/Serve
Prices are in Thai Baht, subject to 10% service charge and applicable tax
Every sip is a whisper of Thailand’s lush countryside with coconut highlights and aromatic Pandan.
Timeless Classic
490/Serve
Prices are in Thai Baht, subject to 10% service charge and applicable tax
Feel free to ask for any of your favorite classic or a twist substitute.
Easy to Go
(SG) Signature | | (L) Locally-sourced |(D) Dairy | (N) Nuts
Prices are in Thai Baht, subject to 10% service charge and applicable tax
The coffee on our menu is made with premium Arabica beans sourced from the northern region of Thailand, including Chiang Mai, and bold Robusta beans from the south, directly supporting local farmers.
Thai Tea is a signature local blend made from high-quality tea leaves grown in the northern highlands of Thailand. Its rich aroma and bold, smooth taste reflect the essence of traditional Thai tea culture.
5-Course Thai Set Menu
4,000 net
5-Course Thai Set Menu with Wine Pairing
5,000 net
(SG) Signature | (P) Contains Pork | (V) Vegetarian | (VG) Vegan | (W) Wellbeing | (L) Locally-sourced
(D) Dairy | (GF) Gluten-free | (N) Nuts | (SH) Shellfish | (SF) Seafood
Appetizers
Long Siam (ล่องสยาม)
Deep fried bread crusted squid mousse filling served with “Royal Project” strawberry sauce
(L, SH, SF)
Saeng Arun (แสงอรุณ)
Grilled scallop “Saeng-Wa” topped with citrus cured salmon roe, Thai herbs, and aromatic citrus dressing.
(SH, SF, GF)
Wine Pairing: Prosecco, Signore, Giuseppe, Extra dry, Italy
Soup
Nam Nuan (น้ำนวล)
River prawn in aromatic coconut and Thai herbs broth with “Bai Cha Muang” leaves and lotus stem, Smoked chili paste
(SG, SH, SF, GF)
Pre- Main Course
Hom Phrai (หอมไพร)
Grilled snow fish topped with red curry knifefish mousse, forest fern shoots, mixed Thai herbs, and seafood sauce
(SG, SF, GF)
Wine Pairing: Chardonnay,Ruta 5 by Santa Ema, Chile
Main Course
Tawan Chai (ตะวันฉาย)
Wagyu gyukatsu, Massaman curry sauce, Thai Northern japanese rice, Pickled baby carrots, and Pickled cucumber
(L, SG)
Wine Pairing: Cabernet Sauvignon, Colina, Chile
Dessert
หวานละมุน (Wan Lamun)
Black Sticky Rice Crème Brûlée, Longan, Fragrant Taro Ice Cream,
Pistachio, and Pandan Tuile
(L, VG)
(
Wine Pairing: Richland, Calabria Family Wines, N.S.W., Australia
5-Course Thai Set Vegetarian Menu
APPETIZER
Lhong Siam (ล่องสยาม)
Crispy bread crusted king oyster mushroom mousse served with “Royal Project” strawberry sauce
(VG)
Saeng Arun (แสงอรุณ)
Grilled young coconut “Saeng-Wa” topped with cured cherry tomato, Thai herbs, and aromatic citrus zest.
(VG, GF)
SOUP
Nam Nuan (น้ำนวล)
Silky tofu and Thai herbs broth with lotus stem, “Bai Cha Muang” leaves, and smoked chili paste.
(VG, GF)
PRE MAIN
Hom Phrai (หอมไพร)
Grilled eggplant, forest fern shoots, Red bell pepper purée, mixed vegetables, and vegan Thai seafood dipping sauce
(VG, GF)
MAIN COURSE
Tawan Chai (ตะวันฉาย)
Crispy pork plant-based, Massaman curry sauce,Thai Northern Japanese rice, pickled baby carrots, and pickled cucumber
(VG)
DESSERT
Wan Lamun (หวานละมุน)
Black sticky rice crème brûlée (coconut cream–based), longan, fragrant taro coconut ice cream, pistachio, and pandan tuile
(L, VG, GF)
Driven by curiosity and built on purpose, this is where bold thinking meets thoughtful execution. Let’s create something meaningful together.