Son and Garden

Chef Kasem Saengsawang shaped the setting around pastel hues and blossoms climbing the walls, extending out to a large covered patio draped in faux flowers. The table spread matches that theatrical tone across morning and afternoon meals. Guests order savory plates like bibimbap or chicken paninis with thin, crispy fries, accompanied by playful drinks ranging from lavender spritzers to an ocean-hued concoction garnished with edible glitter and a rubber ducky.