A Guide to Wonder

The kindred spirit of the Mediterranean and Thai coastlines speak to one another in a menu grounded in seasons and what grows locally. Sun-drenched ingredients and traditions from the Italian Riviera blend with the bold, vibrant flavors of Thai coastal cuisine.

Il Fuori Posto (out of place) is a collective of chef friends who share their cultures, travels and years spent working together in Osteria Francescana, which was awarded three Michelin stars and first in The World’s 50 Best Restaurants in 2016 and 2018.

Electric Sheep’s chef duo—Amerigo Tito Sesti and Yoan Martin—showcase Mediterranean-Thai fusion comfort food, while musician-biologist Modern Biology transforms the locally-sourced ingredients into an evolving symphony using modular synthesizers and other devices. “Taste Sound” is a headphone-based immersive dining experience that explores the fascinating interplay between flavour and frequency. Plant-based menu available upon request.

Thai culinary virtuoso Chef Joe Napol Jantraget of Thai fine dining restaurant Kwann, serves a culinary celebration of primal cooking methods. Harnessing the raw energy of smoldering coal for the aromatic art of smoking, the menu will feature a series of deceptively simple dishes designed to let each ingredient shine. Join a rustic, communal feast where the scent of woodsmoke and grilled meats tell a new story about traditional recipes, rich in Thai soul.

15 dedicated students from the Hospitality and Catering Training Center (HCTC) at Mae Sot travel to The Fields to share the flavors and stories of their Karen heritage. Join a lunch featuring classic, seasonal dishes using ingredients foraged from the pristine forests surrounding Mae Sot. Every aspect of this experience honors the students’ indigenous cultural heritage, from the handcrafted servingware to traditional textiles and decorations.

Start your morning with Mexico’s version of the hangover cure: a balance of heat, acid and sweetness, built on the belief that spicy food, cocktails and soft drinks can cure and revive you. Executive Chef at Santianga Mauricio Rosales Ungson presents an authentic Mexican brunch spread unrivaled in Thailand. Arrive any time from 11am–1pm to enjoy classic recipes designed to revive exhausted Wonderers including tacos, chocolate, chillies and corn on the comal, with two hours of free-flow drinks.

Chef Chalee of Wana Yook, Samrub Samrub Thai’s Chef Prin and Soma’s Chef Num stepped into the kitchen to create new rules. Three chefs, three cuts, three decisions and 12 pieces of unscripted culinary play. One chef chooses a protein, one picks the cooking method and the third selects a final, binding ingredient. The resulting menu is a 12-course exploration of textures and flavors. For each chef, this is a celebration of their return to The Fields and the start of a new decade together.

The heart of Japan alights in The Fields as Kiyuu, a creative Asian restaurant from Mie Prefecture, and Yakushu Bar from Okinawa join forces to offer a soulful and invigorating breakfast. Inspired by peaceful Japanese mornings, this menu offers balance and quiet joy through tradition, community and mindful nourishment. Begin your day with thoughtfully-sourced, handmade staples like onigiri, miso soup and ochazuke paired with free-flow green tea and traditional drinks like amazake and yakushu.