Royal Thai cuisine comes to London.

Introducing a new type of Thai cuisine to the London restaurant scene.

Drawing its inspiration from the flavours and tastes of royal Siam, Benja's philosophy is based on traditions going back over 200 years.

Situated in the heart of Soho, Benja seats 60 and is spread over three floors including the Naga cocktail bar downstairs. Each level offers a unique and distinct dining experience, inspired by the historic principles of royal Thai hospitality, which put the comfort of guests right to the fore. Indeed, Benja's name reflects the five colours of 'Benjarong', the polychrome 18th century ceramics used by the Thai royal family. These regal hues - red, black, green, turquoise and yellow - are seen throughout the detailed interior of the restaurant, conceived and created by designer Ou Baholyodhin, whose past projects include Patara, Benares and XO in London, Lasarte in Barcelona, and the Thompson Bar and Restaurant, Bangkok.

While the five colours of Benjarong blend to create Benja's intimate and serene ambience, they also serve to reflect the five 'hues' of traditional Thai cooking, as served in today's royal court since the establishment of the Chakri dynasty in 1782. Sumptuous combinations of sweet, spicy, sour, bitter and salty underpin all of Benja's dishes, and mark the unbroken lineage of regal Siamese tradition through to the delights of contemporary Thai cuisine.

It is fitting, then, that Benja head chef ML Kwantip comes from a family who were, for many years, official chefs to the Thai palace. She joins Benja from her current position as guest chef at the renowned Shangri-La in Bangkok, where she consults and advises on all aspects of the hotel's food and drink menus. Influenced by her family's background in royal service, ML Kwantip's style pays homage to, and embraces, her country's rich, cultural past through the medium of its varied and fragrant cuisines. Respected for her intricate and deeply detailed knowledge of Thai cooking, she has a regular column in 'Ploy Gam Petch', Thailand's best known women's magazine.

Benja's menu will fully reflect ML Kwantip's deep passion for Thai cuisine. Examples of dishes include 'Choo-chee curry with roasted duck and seedless grapes' and 'Grilled lamb wrapped in cha-plu leaves'. A selection of fresh fish dishes includes delights such as 'Grilled river prawns and tamarind sauce'. Alongside these offerings will be a selection of traditional home-made Thai desserts, such as 'Thai pumpkin custard' and 'Thai black sticky rice pudding with taro yam'.

Designer Ou Baholyodhin has taken his inspiration from Benja's regal associations. His designs over the three floors have utilised both contemporary and traditional materials to create a marvellous yet understated interior that successfully marries the opulence of Thailand's royal heritage with its simpler customs of hospitality.

The lower ground floor houses the restaurant's Naga bar and is ideal for pre- or post-dinner drinks; a selection of small dishes is also available to order. The extensive cocktail and juice menu celebrates Thailand's exotic fruits and flavours.

The Naga bar is gorgeously furnished by banquettes that seat up to four people, screened by silks in a rich, raspberry colour. Between each banquette, crystal chandeliers cascade down towards a pool beneath, where lighting dances on the water's surface to evoke raindrops. The bar top is made from basaltite, a natural volcanic stone, chosen to complement the authenticity of the room's surroundings. A smaller room off the main bar area features sofas and tables and can be closed off entirely to accommodate private parties.