On a quieter stretch of Greek Street in Soho, Platapian quietly takes its place in the Patara family legacy, reimagined by Nam Parama Raiva. She steps into her aunt’s shoes with grace, carrying forward more than thirty five years of Thai hospitality into a setting that feels both familiar and refreshingly modern. The name Platapian, inspired by a traditional woven fish motif that symbolises abundance and shared fortune, hints at the intention behind the concept.
Inside, the mood is warm and welcoming. A muted palette of browns and greys is balanced by a striking spirit house shrine and an open kitchen where the rhythm of cooking becomes part of the atmosphere. The space is simultaneously elegant and grounded, offering an attentive way in to the flavours and stories behind each dish.
The menu is rooted in tradition yet nudges toward a contemporary audience. Head chef Phayom Phimkrua brings forward recipes passed down through the family, while embracing the nuances of both northern and southern Thai regional cuisines. There are small plates marked by boldness such as crispy chicken skin with garlic, kaffir lime and okra fritters, and prawn skewer with pla chilli sauce and lemongrass. Standouts include claypot noodles with jumbo crab or beef ribs in five spice paloh with salted egg yolk, and the indulgent lobster pad Thai or claypot rice.
Desserts are inventive and rooted in memory, pandan crème brûlée with coconut milk ice cream and Thai roll crêpe, or a southern style roti crowned with banana and coconut caramel from Phetchaburi.
The bar echoes the kitchen’s vibrancy, with cocktails that channel familiar Thai flavours in clever, approachable ways. Expect a tom yum tini with vodka, lime and bird’s eye chilli, and a Pak Praew Margarita with tequila, mint, palm sugar and pak praew fruit.
Platapian gestures toward heritage without feeling heavy handed, striking a rare balance between cultural warmth and Soho’s quiet need for what feels new.