Bengaluru: There is a rare, almost meditative tranquility that settles over you the moment you step off the bustling tarmac of MG Road and into the verdant, sprawling grounds of The Oberoi, Bengaluru. Built around a majestic, centenarian raintree, the property has long mastered the delicate art of reflecting the city’s dual personality—functioning simultaneously as a high-tech urban oasis and a lush, blooming sanctuary that honors the classic “Garden City” heritage. But deep within these manicured gardens lies a specific architectural marvel that has served as a sacred temple for global gourmands for decades.
Rim Naam, designed to mirror a traditional Thai pagoda, floats elegantly on a shimmering, tree-lined al fresco wooden pavilion. Surrounded by the gentle, soothing sounds of traditional music and the soft lap of water, dining here has never been just about consuming a meal; it is an immersive escape. This June, that escape is turning into a historic cultural event. For five nights only—from June 17th to June 21st, 2026—The Oberoi Group is bringing together two of its most formidable culinary titans for a first-of-its-kind, four-hands dining experience that promises to completely redefine fine dining restaurants Bengaluru has seen this season.
Steamed fish custard Ho-mak-pla
The exclusive collaboration unites Head Chef Tam of Rim Naam and Head Chef Klae, a legendary figure within the Oberoi luxury portfolio. Originally hailing from Northeast Thailand, Chef Tam has helmed the floating pavilion kitchen since 2015, building a fierce, dedicated following of gastronomes who swear by her uncompromising grip on traditional balance. Joining her in the kitchen is her compatriot, Chef Klae, who first arrived at The Oberoi Grand, Kolkata’s iconic Baan Thai in 2011, and currently leads the acclaimed Thai section at India Jones within Trident, Nariman Point, Mumbai. Together, these two culinary masters represent decades of specialist skills, an intense pride in their cultural heritage, and a shared talent for crafting deeply bespoke fine dining experiences.
What makes this four-hands showcase particularly thrilling from a third-party perspective is the creative tension of the menu. Rather than playing it safe with standard takeout staples, Chefs Tam and Klae have meticulously engineered a narrative flow that seamlessly weaves age-old ancestral techniques with sharp, contemporary presentation. The dishes utilize the contrasting elements of authentic Thai cuisine—where sweetness, salt, creeping chili heat, and deep, fermented umami don’t compete but rather elevate one another.
The epicurean journey unfolds with groundbreaking starters and small plates that read like an atlas of Thailand’s rich culinary topography. The wild mushroom tom khlong soup offers a masterclass in sour and smoky depth, acting as a rustic, fiery counterpoint to the clean, sea-fresh brightness of the treasures from Chao Phraya seafood salad. From there, the menu ventures into bolder, texturally complex territory with the charcoal grilled quail pearls and the poetically named night at Chatuchak pork belly—a dish that brilliantly captures the smoky, caramelized, and chaotic energy of Bangkok’s legendary night markets. Adventurous food lovers will also find a rare gem in the pad cha hoi khom, a dish featuring tender freshwater snails tossed in an aromatic, explosion of green peppercorns, wild ginger, and sweet basil, before rounding out the mains with the dramatic, deeply earthy forbidden Kingdom of Thailand black rice.
The Crying Tiger
True to the seasonal spirit, the dessert lineup acts as a summery, refreshing antidote to the preceding spice and smoke. The kitchen shifts toward tropical indulgence with a silky mango pudding and a rich, velvety coconut ice cream, balanced by the textural comfort of a traditional Thai rice pudding. The undisputed showstopper of the sweet finale, however, is a contemporary Thai tea-infused cheesecake, which takes the creamy, spiced, and condensed-milk notes of the iconic street beverage and structurally reimagines it into a decadent, modern pastry.
As Chef Tam notes, the menu functions as a heartfelt homage to timeless recipes and the legendary warmth of Thai hospitality, all wrapped in the signature, ultra-premium service philosophy that defines the Oberoi brand. Chef Klae echoes this sentiment, highlighting the profound mutual respect required to share a singular kitchen space to celebrate the true depth and diversity of their homeland’s regional variations.
Prawn-egg curry Goong Phad Pong
For the city’s elite food circles, this five-night promotion represents the absolute pinnacle of premium food events Bengaluru has to offer this year. Because at a time when luxury dining can occasionally feel repetitive, experiences like this remind us of the power of human interaction, ancestral storytelling, and the sheer magic that happens when two master artists operate at the absolute peak of their powers.
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Venue: Rim Naam, The Oberoi, Bengaluru, 37–39, MG Road, Bengaluru – 560001
Dates: 17th to 21st June 2026
Timings: Dinner service only, starting from 7:00 PM onwards
Reservations: Table bookings are strictly limited and highly essential. Discerning diners can secure their slots by contacting the hotel concierge directly at +91 80 2558 5858.
