Thai with a Twist
If you’re sick of eating the same old dishes like phad thai, green curry, satay chicken, and mango sticky rice when you visit Thailand, it’s time to visit R-Haan and discover what superb Thai fine dining is all about.
R-Haan’s culinary philosophy is inspired by an old Thai poem – Nai Nam Mi Pla Nai Na Mi Khao (In the river, there are fish; in the rice fields, there is rice). This ancient saying pays homage to the Kingdom’s abundance, with regards to the rich tapestry of local ingredients used in Thai cooking and at the restaurant. Indeed, 100% of the food used is sourced locally, from such distant places as Phuket, Chaiya, Surat Thani, Sakon Nakhon, Rayong, Chiang Rai, Ubon Ratchathani, Korat, and Chachoengsao.
This award-winning restaurant in the heart of fashionable Thonglor brings a contemporary twist to traditional Thai ‘samrub’ (shared dishes). This place is food by name (r-haan) and food by nature. This award-winning eatery is a true celebration of the flavors, textures, and colors of Thai cuisine. Many of the recipes used are centuries old and have been passed down by Head Chef Chumpol Jangprai’s great grandmother.
Presented in a series of set menus (samrubs), each with 18 different items. Two options are available: Royal Thai Taste Samrub or Amazing Thai Taste Samrub. Both are served family-style, for sharing, and each includes an amuse-bouche, appetizers, entrees, desserts, and petit fours. The five main dishes are served simultaneously alongside freshly steamed rice, krueng jim (dip with assorted vegetables), and gaeng (curry).
Every dish presented has been carefully prepared by experienced and talented chefs and is served in a beautiful, hand-painted ceramic plate or bowl that has been lovingly crafted by hand. These local artisans have reproduced to an exceptionally high degree the Thai tableware once used in the Royal Palace during the Rattanakosin era (circa 1782-932). Indeed, this attention to detail is reflected throughout the plush furnishings and design of the restaurant’s interior.
The immaculate attention to every detail at R-Haan – from the carefully selected ingredients to the thoughtfully composed menus to picture-perfect presentation – all combine to set the stage for a truly authentic meal, resplendent with original and memorable moments.
This is a Thai fine dining experience that you won’t find at any other restaurant in Bangkok, or perhaps the world! There is a good reason that the restaurant has already been lauded with several esteemed accolades, including the awarding of two coveted Michelin stars (excellent cooking, worth a detour).
For a dining experience above and beyond the ordinary, you can’t pass up dinner (open daily from 6:00-11:00pm) at R-Haan to cap off a visit to the Land of Smiles.
Here is a glimpse at one of their seasonal ‘samrub’ menus*. The three choices include Samrub Aek (first rank), ฿2,612; Samrub Tho (second rank), ฿2,412; and Samrub Tri (third rank), ฿2,212.
Amuse-Bouche – Coconut coriander crepe roll with tom kha cream sauce and caviar
Salad – Spicy vegetable fern salad with oysters and salted egg
Appetizer – Puff ball mushroom collagen jelly soup with bamboo grass and sweet bamboo shoot crumble; Trio of Siam (spicy sausage, tapioca balls, yellow curry); and aromatic bitter orange sorbet
Soup – Classic tom yum soup with river prawns and fresh herbs or clear soup with free-range chicken
· Silver shank beef massaman curry with nine spices or jungle climbing perch curry with rattan shoots
· Stir-fried spicy young tamarin and ground pork with crispy sepat fish and vegetables
· Steamed crab meat curry and butter cream crab with banana blossom
· Sweet basil rice or organic hom mali rice
Dessert – mango tatin with coconut milk ice cream or chocolate mousse dome and roast pancake with tamarind ice cream
Petit Four –
· Flower-shaped mung bean cake with sugar and coconut milk
· Corn-shaped golden bean cake with corn milk
· Durian macaron
· Crispy sticky dumplings with fragrant pandan leaves
For drinks, they offer some creative local cocktail too, such as the Thongkum, a Tai spirit infused with mango, syrup and lime juice; and Tomyum-Tamgang, tequila, triple sec, syrup, lime juice, pepper, chili paste, fresh chili, lemongrass, galangal, bergamot leaves.
*The set menu rotates every four months, in line with the seasonal changing of the Emerald Buddha’s garb. Reservations are highly recommended, especially for the private rooms.
Photos and Web Content by Primal Co., Ltd.