DuangDy, at The Link, One&Only One Za’abeel transcends traditional dining, offering a harmonious blend of heritage, culinary techniques, and a commitment to minimal environmental impact.
The restaurant emerges as a sanctuary for discerning gastronomes, offering a menu that celebrates centuries-old recipes interpreted through an eco-conscious lens.
Chefs Dylan Jones and Bo Songvisava pride themselves on working closely with farmers and making a concerted effort to support local communities while making Thai cuisine with uncompromising flavours. Each dish is centred on bio-diversified produce, resulting in adaptive practices through changing menus that aim to lessen their environmental impact.
