Tucked away in a charming, narrow Somkid Alley, right next to the bustling Central Chidlom Department Store, lies Khaan Thai Fine Dining Restaurant Bangkok. This hidden gem is the brainchild of Chef Aom-Sujira Pongmorn, one of Thailand's most culinary talents.
Chef Sujira Pongmorn, affectionately known as "Chef Aom," made history in 2021 by becoming the inaugural winner of Thailand's MICHELIN Guide Young Chef Award. Her culinary journey began at the prestigious Mandarin Oriental Bangkok, where she sharpened her skills at the acclaimed Lord Jim Restaurant after graduating from the School of The Oriental Hotel Apprenticeship Program (OHAP). At Mandarin Oriental Bangkok, she had the privilege of working alongside several MICHELIN-starred chefs, including Juan Amador and Thomas Keller, during their guest stints at Le Normandie.
Building on her foundation, Chef Aom further advanced her expertise at Sra Bua by Kiin Kiin in the Siam Kempinski Hotel Bangkok, mastering the art of molecular gastronomy under the guidance of MICHELIN-starred Chef Henrik Yde Andersen. This experience naturally led her to the role of Executive Chef at the award-winning Issaya Siamese Club, where she continues to innovate and inspire in the culinary world.
Before the opening of Khaan Thai Fine Dining Restaurant Bangkok, Chef Aom was a crucial force at a MICHELIN-Starred restaurant from 2019 to 2022, Saawaan Bangkok, representing the pinnacle of her culinary journey. The menu features ingredients sourced from across Thailand, with each dish showcasing traditional Thai cooking techniques such as boiling, steaming, grilling, stir-frying, and fermenting. Drawing from her experiences with world-class chefs and her traditional Thai upbringing, Chef Aom crafts innovative dishes that honour both Thai culinary traditions and ingredients.
At Khaan Thai Fine Dining Restaurant Bangkok, Chef Aom artfully preserves the rich tapestry of Thai culinary traditions from street to royal cuisine while seamlessly blending them with contemporary influences. Chef Aom collaborates closely with local farmers and fishers to provide them with support in every possible way. Her dishes are thoughtfully crafted to resonate deeply with local diners, yet they possess a captivating charm that welcomes international guests, allowing them to experience the true essence of Thai cuisine.
Recently, Chef Aom unveiled an enticing new menu that promises an unforgettable dining journey. The experience begins with an amuse-bouche that features four carefully curated bites, each one a tantalising glimpse into the remarkable flavours that await.
The first course, Goong Manow Dong, showcases the exquisite Andaman tiger prawn, delicately fermented with fermented soybean, enhancing its natural taste and creating a unique depth of flavour. This succulent prawn is accompanied by a luscious sauce made from house-pickled lime and is elegantly presented with a tomalley cracker adorned with crispy dried krill, adding a delightful crunch.
The second course, Mun Pu Na Khao Niew Yang, is Chef Aom's signature, featuring luscious Sing Buri Province's field crab fat blended with a rich red gaeng. It offers a burst of umami and spiciness. Accompanying this dish is sticky rice, expertly grilled and wrapped in fragrant banana leaves. Infused with creamy coconut milk, the sticky rice brings a luxurious richness. This course reflects the daily lives of Thai farmers. To enjoy this course to the fullest, dip the sticky rice into the rich, spicy crab fat.
A beloved classic that has graced the menu since Khaan's inception, Khao Pun Pak is a twist on a staple in Uttaradit Province. It features a delicate, thin disk made from fermented Sang Tod rice, artfully showcasing an array of vibrant ingredients, including sweet potato, taro, and ten-day-dry-aged turnip. Fresh Thai borage adds a layer of herbal notes, all topped with a zesty, spicy sauce that ties the dish together, creating a symphony of flavours that is both comforting and exciting.
The fourth course, Oyster Tom Kha, is Chef Aom's twist on the classic Tom Kha. This dish boasts the rich, sweet taste of a Thai oyster from Surat Thani and a Barron Point oyster from America, replacing the traditional chicken. The tom kha soup is made from the brine of lacto-fermented oyster mushrooms. Submerged in the soup are the Barron Point oyster, coconut purée and nam prik pao. On the side is Thai oyster cream.
The meal is delightfully interrupted by Tangmo Ajad, a vibrant palate cleanser crafted from every part of the watermelon. This refreshing treat showcases the juicy sweetness of the fruit, complemented by a medley of flavours that bring out its natural essence. Each bite offers a burst of hydration and a hint of tanginess, making it the perfect palate cleanser between courses.
Fish Cumin with Spicy Thai Bisque highlights the freshest seasonal catch sourced from local fishermen. This exquisite dish features perfectly grilled fish, its delicate texture complemented by the aromatic essence of shrubby basil. Accompanying the fish are vibrant mung bean sprouts that add a refreshing crunch, along with crispy cumin leaves that introduce a delightful spice. A rich and velvety spicy Thai bisque serves as the base, enveloping the dish in warmth and depth of flavour. To elevate the overall taste, finely grated cured and dried mackerel roe is sprinkled on top, adding a luxurious touch that enhances the fish's natural flavours and provides a savoury finishing note.
Grilled Duck Gaeng Ped, the main course, showcases a 14-day dry-aged duck breast from Khao Yai, grilled until the fat is rendered and the skin is crispy. The dish is accompanied by a millefeuille made from apple and pineapple, which is topped with sun-dried tomatoes. Additionally, a duck Thai sausage, made from surplus duck meat, is served on a bed of prune sauce and garnished with preserved pear. The whole dish is then showered with gaeng ped sauce, adding layers of spicy and fragrant notes that characterise this Thai classic. The dish is served alongside fragrant fried rice, made with Paka-um-peul rice, dotted with sweet raisins and earthy ginkgo nuts, creating a harmonious accompaniment that ties the entire dish together.
A refreshing palate cleanser is presented, showcasing a light and airy local pineapple foam beautifully layered over tangy calamansi. To elevate the dish, it is artfully drizzled with aromatic holy basil oil, adding a fragrant herbal note that enhances the tropical flavours.
The dessert is Mango Sticky Rice, a delightful take by Chef Aom. This exquisite course features a velvety mango ice cream elegantly draped in a rich coconut ganache that adds a luscious sweetness. Accompanying this is a warm, molten black sticky rice cake, which contrasts beautifully with the vibrant, thinly sliced fresh mango arranged artfully on the plate. To finish the dish, a crunchy cashew nut cracker adds a delightful texture, creating a harmonious balance of flavours and sensations tantalising the palate.
As the meal draws to a close, a delightful assortment of petit fours is elegantly presented, offering a sweet farewell to guests and wishing them a warm good night.
For those looking to immerse themselves in the flavours of Thai cuisine, Khaan Thai Fine Dining Restaurant Bangkok is a destination they won't want to overlook. This restaurant offers a refined dining experience, showcasing the rich and diverse culinary traditions of Thailand through expertly crafted dishes that are as visually stunning as they are delicious. Whether they're seasoned connoisseurs or new to Thai food, Khaan promises an unforgettable gastronomic journey in a sophisticated ambience.
Khaan Thai Fine Dining Restaurant Bangkok
Hours: Daily, 17:00 - 23:00 Hours
Tel: +669 2441 6547
Website: https://www.khaanbkk.com/
Instagram: https://www.instagram.com/khaan.bkk/
Email: Info@Khaanbkk.com
Location: 14 3 Soi Somkid Lumphini, Pathum Wan, Bangkok 10330
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