"Most of Saneh Jaan’s one-star dishes are crafted from ancient recipes that had once been served to the royal family. The restaurant's namesake — a bite-sized nutmeg dessert made with steamed mung beans ground with coconut cream, palm sugar and cinnamon then finished with perfumed smoke from a scented candle — lives on as a cocktail in addition to an item on the dessert menu. Disaronno Amaretto, a marzipan reminiscent liqueur, is mixed with fresh lemon, orange juice and simple syrup for a boozy evocation of Siam’s bygone days." - Veronica Inveen
