Progressive Indigenous Cuisine
Stories served on a plate
Rooted in the Hills, Connected through Flavor
Môn" means “hills” in the Changma/Chakma language. Our story is deeply rooted in the hills, spanning the Chittagong Hill Tracts of Bangladesh, the borders of Nepal to Northeast India, Myanmar, and Chiang Rai. These borderlands are alive with untold stories—thrilling, romantic, and resilient. Flavors resonate across regions, and dishes are exchanged through shared histories of migration. In these mountains, the people share a unique palate, bonded by tradition as deeply as by the landscape. Môn is more than just a restaurant. We are dedicated to sourcing our ingredients from small-scale, root-level farmers who prioritize survival and sustainability over profit. Our mission goes beyond business: we are here to honor and promote the art, culture, and lives of these borderland communities. Through every dish, we aim to tell their stories and shed light on the challenges they face to thrive. With every bill, you are contributing 5% to the laughter and resilience of these people. This contribution is not an additional charge; it is already part of your total, supporting the lives we celebrate through food. We believe in the beauty of imperfection. We believe in the flavor of the hills and the power of Mother Nature. Most importantly, we believe in the spirit of these borderlands, where human-made boundaries cannot confine the soul of the mountains. Through food, we celebrate that spirit with you.
Meet the Chef
I’m Arpon Changma, a chef shaped by the tales of the hills and the flavors of the earth. A storyteller, explorer, and wine enthusiast, my culinary journey began in Kolkata, India. It was there that I honed my skills and deepened my passion for food and wine, earning diplomas from Le Cordon Bleu Dusit and WSET. My path has taken me through the kitchens of five-star properties across India and Bangladesh. Yet, my heart has always been drawn back to my roots—the hills, where food and folklore intertwine. In these hills, wild produce scents the air, and celebrations break the rugged silence. Life here is hard, but the people toast even harder, turning each occasion into a memory. The clang of hill women’s ornaments mingles with the earthy smoke of roasting meats and herbs, whisking you away from life’s struggles, even if just for a moment. Môn is my invitation to you—a space to feel at home, let go of worries, and immerse in these stories. Here, trust in the chef isn’t just a request; it’s a promise.
Menu
At Môn, we craft progressive Indigenous cuisine, drawing inspiration from the culinary traditions of the hilly border regions of Bangladesh, India, Nepal, Myanmar, and Thailand—where these countries’ palates connect. Our dishes are primarily wood-fired, employing distinctive techniques such as smoking caviar and searing game meat over paddy straw, enhanced with wild herbs and regional spices that bring a unique depth to each plate.
With limited seating, we serve only what’s available and fresh each day, sourcing directly from local farmers and communities. These trusted suppliers provide us with wild, organic, and exceptional ingredients that capture the peak of each season.
Wine
At Môn, we focus on wines grown in elevated, mountainous regions, much like the origins of our ingredients. Our priority is sourcing from exceptional, family-owned boutique wineries that practice sustainability and biodegradability. You can trust us—our chef is a passionate wine enthusiast who carefully selects only well-balanced wines to pair with his creations. Stay tuned as we reveal our wine list soon.
Contact Us
27/1 Sukhumvit 33 Alley Khlong Tan Nuea, Watthana Bangkok 10110