กล่องแสนศุข The Amatatian Resterland

This restaurant has a pleasant atmosphere with polite and helpful staff. I tried the Chu chi prawn, which was fried noodles with prawns in a spicy and thick broth. I look forward to trying other items on the menu next time. They accept credit cards for orders over 1,000 baht.

I love the beef cheeseburgers at this restaurant. The meat is solid and weighty, the bread is butter grilled, and the sauce has special touches. The setting is nice, with a vibe of luxury hotels, making it comfy and clean.

I recently had a large work dinner at this restaurant and thoroughly enjoyed it. The restaurant is spacious with enough room inside for two large groups of 20-25 people each, as well as outdoor seating and a private dining room available for rent at a rate of 1000 baht per hour. The food we ordered, which was quite plentiful, was delicious and well-prepared. While the prices are on the higher side, this is to be expected for a restaurant of this caliber. We mostly indulged in seafood dishes, but we noticed many people enjoying their steaks, so that would also be a great option. This is a great spot for work parties, celebrations, or casual dinners with colleagues after work. The staff was attentive and helpful, although I did notice that most of them did not speak much English, so it's important to make sure to communicate with the right person. One minor inconvenience was that alcoholic drinks had to be ordered at the bar, not from the table, and they did not offer any wine. Overall, I would definitely recommend this restaurant and would visit again in the future.

Very nice environment. Delicious food and good service.

The dishes was served very very slowly, we've waiting for them for half an hours. I think this seems to be slower if we didn't straightly told them. Neither the staff nor the restaurant owner not quite care about customer like us because of the their poor manner I have seen. About the dishes, I'm ok with some dishes which the taste is averaged. But some dishes is needed to adjust. I would like to suggest you to hire more chefs, so this slowly and unsystematic serving will not happen again.