Praowphan Laohapongchana, interior designer and part owner of retail décor shop Quattro, the House of Mirrors, pulls up a chair to join Saisa Amranand for dinner at Grand Hyatt Erawan’s Tables

Quattro, the House of Mirrors, was born from the shared vision of four friends. “We have a penchant for design and beautiful things. Some like modern; some are into vintage. Mixing them together, we get something totally distinctive and rare,” reveals Praowphan Laohapongchana, the managing director of Quattro with whom we’re sharing dinner at Tables.

The daughter of Phrao Nivatvong and Eichya ismol updates us on her fast-growing design ompany, happy marriage to husband Saravut aohapongchana and their lovely two-year-old daughter, Praow. Located on the mezzanine level of Grand Hyatt Erawan amid luxurious decor of dark wood interiors, Tables yields an atmosphere of European classicism. But the restaurant’s focal point is its unique tableside cooking. The stage for the 20 chefs who rotate around the restaurant exhibiting culinary showmanship are nine specially made cooking tables positioned around the dining space. Serving various classic European dishes, executive sous chef Stefan Beer oversees the creation of the basic yet excellent food.

As we continue to chat the talented interior designer explains the strategy behind her retail store that she also manages. “We sell all sorts of home furnishings, but we concentrate on mirrors, which are great substitutes for paintings.” Another key part of her job is Quattro, a design company. “We do interior decor and source accessories for hotels such as InterContinental Bangkok, Sri Panwa, Sheraton Pattaya and Sansiri properties.” What Praowphan loves most about her job is that it keeps her active. “We travel the globe searching for original mirror designs that instantly transform a living space into a captivating environment.”

The designer pauses as a waiter serves a magnificent chilled seafood platter. Laid next to it is sliced Joselito Iberian ham from Spain accompanied by succulent melon. Following closely is pan-fried duck liver, the richness of which is set off by a sweet rhubarb compote. Moving to the main courses, we have rack of roasted Gippsland lamb with side dishes of green beans with bacon and shallots, creamed English spinach and buttered carrots. A lighter main course of tiger prawns comes in creamy pernod, saffron and bell pepper sauce. “I like this dish,” she says, “with its sophisticated and intricate sauce.” Praowphan says that she and Saravut share a passion for fine dining as well as a love for art and home decor. “Before Praow came along, we enjoyed visiting furniture stores together, so it’s no wonder we fit perfectly.”

We finish the meal with palate-cleansing desserts of pineapple flambe with black pepper and coconut sherbet and baked Alaska. “The pineapple flambé, fragrant of burnt sugar, is nice, but the baked Alaska is my favourite with its outer layer of meringue with tangy sherbet inside,” Praowphan observes. Looking around the room, she declares that this will not be her only visit to Tables. “All the details and ornaments make you want to explore the place,” which is quite a compliment coming from an interior designer.