Some of Thailand‘s best-loved recipes have been passed from one generation to the next, finding their way from family kitchens to dining tables where meals are meant to be shared. For more than 27 years, Jittlada Group has been introducing Indonesians to the rich culinary heritage of Thailand. Led by executive chef Nattawut, Baan Maisie embodies time-honoured recipes, fresh ingredients and the bold, balanced flavours that have long defined Thai cuisine.
Inspired by the warmth of home, the restaurant takes its name from the Thai word baan, meaning “home”, and Maisie – a name chosen to evoke the spirit of someone who delights in cooking, gardening and bringing people together around the table. The result is a dining experience that feels both rooted in tradition and thoughtfully suited to today.
Bringing the comfort of Thai home cooking to Jakarta
Among the menu‘s highlights is Maisie’s Pad Kra Pao, the restaurant’s signature dish, available with chicken or beef. Made with holy basil grown in the restaurant’s own garden, the herb’s peppery fragrance gives the stir-fry its unmistakable aroma, bringing new depth to one of Thailand’s most beloved classics.
If rich, smoky flavours are calling, the Kaduk Neua Yang is well worth ordering. Slow-grilled until meltingly tender, the beef ribs are finished with the chef’s signature glaze, balancing smoky, savoury and gently sweet flavours in every bite.
Fresh from the sea, the Steamed Fish with Garlic and Lime is available with live seabass, live grouper or live pomfret, depending on your preference. Steamed fish is finished with a punchy garlic-lime dressing, where bright citrus and gentle heat complement, rather than overpower, its natural sweetness.
To bring everything together, order the Olive Fried Rice for the table. A family recipe enjoyed for more than two decades, the fragrant rice is stir-fried with black olives, minced chicken and chicken sausage before being served with chilli, lime, shallots and cashew nuts. Savoury, aromatic and deeply comforting, it’s the perfect companion to everything else on the table, bringing every dish together one spoonful at a time.
A sweet finale
What is a Thai meal without dessert? At Baan Maisie, two standouts deserve your attention.
Start with the Lod Chong with Palm Sugar Ice Cream, where silky lod chong (Thai pandan rice noodles), taro and baby corn are paired with house-made palm sugar ice cream. Caramel notes from the palm sugar complement the dessert’s contrasting textures, making each spoonful both refreshing and satisfying.
Also worth ordering is the Fresh Coconut Whole Cake. Served in a young coconut, layers of light sponge and smooth coconut cream come together in a dessert that’s wonderfully refreshing and perfect for sharing.
Why visit
More than a showcase of Thai favourites, Baan Maisie celebrates the way the cuisine is best enjoyed – around a table filled with shared plates, vibrant flavours and lively conversation. Come hungry, order for the table and discover why these time-honoured recipes continue to be loved today.
Singapore Airlines exclusive offer
From August to 31 December 2026, Singapore Airlines passengers can enjoy 10 per cent off their dine-in bill (up to IDR 200,000, around S$15) by presenting a valid boarding pass within seven days of their flight.
A minimum spend of IDR 500,000 (around S$36) before tax and service charge applies, and the offer cannot be used in conjunction with other promotions.
Opening hours
Daily: 11am–10pm
