It’s a tired take to characterize Thai food as “Eastern” — after all, Thai cuisine draws from inspirations as far-flung as India and Portugal. But at culinary upstart INT, Chef Pathin Promsawasdi creatively melds elements of both Thai and French food to form a mélange that is surprising and, needless to say, delicious. Chaîne members lucky enough to score a seat at the table were treated to an exclusively crafted menu of amuses focused on traditional Thai ingredients like cowa leaves and cobia fish; a Japanese-influenced take on Hokkaido scallops with katsuobushi and burdock root; pork with fermented chilies; and Spanish octopus with salted egg.

To go with this meal, pulled from all points of the globe, acting Echanson and Bailli Molchaya Techapaibul chose Champagne Philipponnnat Royale Reserve Brut NV, a Sancerre from Pierres Precieuses Domaine Alexandre Bain 2019, a 2021 Heisenberg-Riesling from Domaine Ostertag, Domaine du Pavilion 2021 Meursault, and Chambolle Musigny “les Bas-Doix” from Domaine Amiot-Servelle 2021. The evening ended on a sweet note courtesy of a dessert of sugarcane with aiyu jelly and honey, and the requisite petits fours before all and sundry finally headed home.