Plah Restaurant

Pickling 🧄 garlic from

Scallops cleaning class for apprentices: learn how to properly clean scallops and understand the importance of handling them gently.

Raw Norwegian deep water Prawns currently in our summer menu 🦐🇳🇴 🏵️

Making the bouquets for our new main course.
Fresh summer veggies from Norway with herbs and fruits from Thailand

Sweets box

Thanks for the picture

We had a great time this week with a 3 days dinner for at

Chef Terje doing Oyster serving with Nam Jims

Thanks for the picture

Cured Duck egg yolk

Eggs from .no for one of our snacks

Martin running the snacks pass tonight with Robin, our second year apprentice

Simen just received some red fish, lucky guests tonight

Chef in the making of our New Snack

Charcoal Wok and Charcoal Grill

Dry-aging cabinet 🥩

Fresh products for our Yellow curry dish. Langoustines from Trondheim’s fjords, Rhubarb from and Kefir Lime leaves from Thailand
Come to try it until they last

Backwards process of the kumquat for our new petit four 🍊

Memory from our last summer menu snacks

With love, our candy box

Our cocktail trolley is set and ready for service

We love our garden 🌱🪴

It’s white asparagus season here, and also it’s Mariam Plum season in Thailand. Two of our favorites spring ingredients for the salad dish.

Hat Yai Chicken 🇹🇭🍗
Are you ready to try it this Saturday? Come at
We couldn’t wait, so we make it for ourselves

During service

We are prepping for our “after service Fried Chicken” at this Saturday 20th April from 11:30pm to 01:00am
Come to try our Southern Thai fried chicken and plum sauce

FOH mise en place

The process for making the plum paste for our Monkfish.
Clean and deboned the plums, fermented for 3 months (minimum), blackened in the Ocoo for 72 hours. Mix with fermented Thai tea leaves. Brush the fish and grill it.

We are ready for the weekend

A memory from our petite four serving on winter. Season is changing and our menu as well.

We are back after Easter holiday and we are ready to welcome you.
Also, we started to work on our spring menu and this berries from last summer are ready to be eaten.

Easter break 🐣👋

We are taking a week off, some of us are traveling back to Thailand 🇹🇭.

See you back in town the 3rd of April for our spring menu!