New Signature Creations: Elevating Thai Essence

Bangkok‑born Apinara Thai Cuisine and Bar, the Admiralty concept of the acclaimed Nara group — honoured with 13 consecutive years of Thai Tatler readers’ choice for “Thailand’s Best Restaurant”— today launches an upgraded à la carte menu. The refreshed selection spotlights a new Seafood & River Prawn Series and a suite of elevated signature dishes that combine authentic Thai recipes with premium ingredients and refined techniques, delivering deeper flavour layers and a more textured dining experience.

Menu Highlights and Dish Descriptions

Thai Wagyu Beef Boat Noodles — $178

Honouring the authentic recipe from our Bangkok flagship, the broth is patiently simmered for four hours with pork and beef bones and up to 18 Thai spices, yielding a clear yet deeply aromatic stock. To elevate this beloved street classic, we crown it with marbled Japanese A5 wagyu, whose sweet, tender texture contrasts beautifully with beef meatballs and crisp pork crackling. The result is a refined interplay of textures and a concentrated expression of genuine Thai savouriness — a timeless favourite reimagined with premium indulgence.

River Prawn & Seafood Tom Yum Kung — $248

Featuring five premium seafood items — mussels, squid, barramundi fillet, river prawn and scallops — the tom yum broth is seasoned and clarified to enhance aromatic clarity. The upgraded use of river prawns delivers a fuller, more succulent shellfish flavour and firmer texture, allowing the dish to retain tom yum’s characteristic bright, spicy‑sour profile while adding deeper seafood sweetness and layered umami for a more complex finish

Tom Yum River Prawn Vermicelli in Claypot — $268

A claypot presentation that concentrates tom yum flavours through gentle simmering. Plump river prawns and silky vermicelli absorb the aromatic broth; the claypot’s retained heat deepens the stock and creates a slightly caramelised finish at the base, offering layered textures and warming comfort.

Thai Scrambled Egg Yellow Curry Crab — $528

A signature new creation featuring over one catty of mud crab. Yellow curry paste, coconut milk and onions are sautéed until aromatic, then eggs are added and quickly cooked over medium heat to a lightly golden finish—retaining a velvety interior with a subtly caramelised surface. The crab meat is folded in at the end so its natural sweetness melds with the creamy curry and the onions’ sweetness. Generous in portion and rich in layered textures, this dish is designed as a standout sharing centrepiece.

Smoked Grilled Pork Neck — $168

Apple‑wood smoked at low temperature to infuse subtle sweetness, then expertly grilled to seal in the juices. The exterior develops a caramelised, smoky crust while the interior remains tender and succulent, the pork’s natural fattiness harmonising with the smoke. Served sliced to showcase its springy texture and aromatic depth, this dish offers both visual impact and a richly satisfying savoury experience.