Drawing inspiration from the Thai proverb, "Where water flows, fish abound; where fields lie, rice thrives," R-Haan Restaurant in Bangkok presents a unique experience that seamlessly intertwines the rich tapestry of tradition with the sleek lines of modernity. Since its inception in 2018, this Two-MICHELIN-Starred culinary destination has celebrated Thai culture and flavours while embracing contemporary techniques and aesthetics. Every dish tells a story, inviting guests to savour the harmony of past and present in an unforgettable dining experience.
Chef Chumpol Jangprai, the Executive Chef of this Two-MICHELIN-Starred restaurant, is deeply passionate about celebrating the rich heritage of Thai cuisine. He expertly combines traditional flavours with innovative presentation, transforming familiar dishes into visually stunning culinary experiences that highlight the authentic tastes of Thailand. His creative approach invites diners to explore Thai food in fresh and exciting ways.
As soon as guests step into the restaurant, they will be warmly welcomed by the friendly staff, who will usher them towards the inviting salon area. They will be offered some chilled water, savoury snacks, and soothing cold towels to refresh themselves after their journey. Once they feel relaxed and ready, the attentive staff will gracefully lead them to their elegantly set tables, ensuring a seamless transition into an enjoyable dining experience.
As guests take their seats and get comfortable, they will be presented with a delightful amuse-bouche. This elegant selection features five exquisite bites, each thoughtfully crafted to represent one of Thailand's distinct regions: the North, the Central region, the Northeast, the East, and the South. Each bite offers a unique culinary experience, inviting guests on a flavourful journey through the diverse landscapes of Thailand before being introduced to four courses of appetisers.
The first course, Yam Miang Pla Tu, is an exquisite fusion of two traditional Thai dishes: Yam and Miang Pla Tu. Crafted by the talented Chef Chumpol, this dish showcases tender, shredded Thai mackerel, expertly blended with flavourful fish sauce, fragrant lemongrass, and fresh mint. Each bite offers a burst of savoury and herbal notes, complemented by a vibrant accompaniment of three distinct types of caviar: spicy chilli peppers, zesty lime juice, and salty local sturgeon caviar. As a finishing touch, the dish is artfully garnished with thinly sliced radishes that add a crisp crunch, eye-catching ice plants that provide a unique texture, and petite leaves of romaine lettuce that contribute a fresh and vibrant element. Together, these elements create a harmonious and unforgettable culinary experience.
The second course, Khanom Buang Boraan, is a delightful dish reminiscent of a mini taco. Its delicate shell, crafted from finely ground soybeans, provides a unique texture and nutty flavour. Inside, it is generously filled with a sweet and aromatic layer of Kracheek, which features caramelised shredded coconut that adds a luscious sweetness. Complementing this are succulent pieces of crab meat and rich crab fat, creating a harmonious blend of flavours that is both savoury and indulgent.
The third course features Tom Kha Goong Makorn Jed Seeh, a richly aromatic coconut soup that masterfully balances sour and spicy flavours. The vibrant herbs and spices, combined with the creamy coconut broth, create a symphony of comforting and refreshing tastes. This delightful dish includes tender chunks of succulent Phuket rainbow lobster, renowned for its sweet and delicate meat. The lobster is cooked to 80%, ensuring it remains juicy while perfectly enhancing the luxurious essence of the soup. Nestled beneath the succulent lobster and the fragrant broth, a soft, buttery potato provides a surprising layer of texture. To elevate the dish further, freshly grated cinnamon powder dust introduces a warm, aromatic depth that ties all the elements together beautifully.
The fourth course is Chef Chumpol's creation, beautifully blending the flavours of the North and the South. This innovative dish features savoury risotto-like rice from the northern region, providing a rich, umami base. Delicately steamed grouper, sourced from the southern region, is artfully layered on top. The dish is elevated by a vibrant kaffir lime foam that adds a refreshing citrus note. At the same time, a red chilli pepper ginger sauce brings a delightful kick of heat and complexity. The result is a harmonious fusion of ingredients that tantalise the palate and celebrate the essence of both regions.
To cleanse the palate, diners are treated to a refreshing quenelle of local passion fruit sorbet, its vibrant tropical flavour providing a perfect interlude before the grand finale: the main course. Guests have the option to choose between two exquisite offerings: Roasted Duck Panang or Beef Geang.
The Roasted Duck Panang is a culinary masterpiece marinated with the aromatic Thai trinity of garlic, pepper, and coriander root. The duck is cooked sous-vide to retain its juiciness and tenderness, then finished with a quick torching that transforms the skin into a beautifully crispy layer, inviting diners to savour every bite.
On the other hand, the Beef Geang offers a rich and satisfying experience akin to Geang Keaw Waan, with a departure from the usual ingredients of Thai eggplant, kaffir lime leaves, and turkey berries. Instead, this dish focuses on the robust flavours of premium beef simmered in a fragrant coconut-based stock, promising a delicious and comforting main course.
Both options are beautifully paired with Chef Chumpol's exquisite interpretation of Tom Yum Goong. This dish showcases succulent tiger prawns, enhanced by their rich and flavourful fat. All are served with a vibrant, clear tom yum soup. The soup is artfully heated using a syphon, infusing it with a delightful depth of spice and aromatics that perfectly complements the prawns.
Accompanying this main attraction is another delightful side, Lhon Pu Khai, served with a colourful array of fresh vegetables and delicate crab balls. Lhon Pu Khai is a delectable coconut-based Thai dip crafted from the finest female crabs filled with golden roe, shallots, and fiery bird's eye chillies. This rich and flavourful dip adds a luxurious and refreshing element to the meal, making it an unforgettable experience for the palate.
Rice is an essential staple in Thai cuisine, acting as the backbone of nearly every meal. For Thai people, dining without rice is almost unthinkable, as it complements the vibrant flavours of the country's diverse dishes. Chef Chumpol elevates the dining experience by serving rice in a charming small clay pot, which not only enhances the presentation but also adds a touch of authenticity to the meal. The rice is skillfully prepared with a blend of rich butter and sweet, honeyed black garlic, resulting in a delightful combination. Each fluffy grain is tender and aromatic, bursting with layers of buttery richness and subtle umami sweetness that beautifully harmonise with the accompanying main dishes.
Dessert offers two captivating options: the luscious Triple Mango Sticky Rice and the indulgent Thai Pumpkin Kaya Custard, both of which celebrate Thai cuisine's rich flavours and traditional ingredients.
The Triple Mango Sticky Rice is a vibrant celebration of tropical flavours. It features a beautifully layered mango parfait, expertly composed from three exquisite varieties of Thai mangoes—each contributing its own unique sweetness and aroma. The parfait is complemented by a generous serving of sweet, sticky rice prepared using San Pa Tong sticky rice, renowned for its exceptional quality and chewy texture. A luscious quenelle of coconut ice cream is included to elevate this dish further. It is made from freshly harvested coconuts sourced from the Thap Sakhae District in Prachuap Khiri Khan Province. This ice cream offers a creamy, rich contrast to the other components, creating a delightful balance of flavours and textures.
On the other hand, the Thai Pumpkin Kaya Custard is a true culinary delight that highlights the versatility of pumpkin in desserts. This custard is made from specially selected 110-day-old pumpkin, which gives it a deep, rich flavour and satiny smooth texture. The custard is moulded into the shape of a pumpkin and coated with chocolate. Served alongside the custard is a quenelle of salted caramel coconut ice cream, which brings an irresistible sweet and salty dimension to the dish. The dessert is finished with a scattering of black sticky rice crumbles and pumpkin seeds delicately coated in caramel to add an enticing crunch. This final touch not only enhances the presentation but also contributes a satisfying contrast with each spoonful, making for a memorable and indulgent treat.
The dinner concludes on a delightful note with an exquisite selection of petit fours. Guests are treated to the delicate Wang Nam Keaw Honey Vanilla Madeleines, with their soft, buttery texture and fragrant honey flavour. The vibrant Dara Thong, a traditional Thai dessert, offers a sweet contrast with its rich coconut and pandan layers. Next, the Chulalongkorn Rose Cookies present a charming, floral sweetness. Finally, the indulgent Thai Tea Chocolate Truffles create a harmonious blend of creamy chocolate and aromatic Thai tea filling, leaving a lasting impression of this unforgettable meal.
At the Two-MICHELIN-Starred restaurant R-Haan, the team is dedicated to ensuring that every guest enjoys a memorable experience. For those interested in wine pairings, the head sommelier showcases remarkable taste and an exceptional palate. Each wine selected complements the courses beautifully, enhancing the overall dining experience.
R-Haan Restaurant
Hours: Daily, 18:00 - 23:00 Hours
Tel: +669 5141 5524
Website: https://www.r-haan.com/
Facebook: https://web.facebook.com/RHAANThai
Instagram: https://www.instagram.com/r.haan_restaurant/
Email: reservation@r-haan.com
Location: 131 Thonglor 9 Khlong Tan Nuea, Watthana, Bangkok 10110
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