Thailand's Best Restaurant - Michelin Guide: Canvas Restaurant Bangkok: Food Art, Hyper-Local Sourced - Luxury Society Asia, Thailand's Best Luxury Lifestyle Business Community Website/Blog

“Ingredients that are very interesting to me in new ways, the inspiration for the menu overall is to give guests a full experience, a variety of textures, colors, flavors, and techniques represented. It’s all about the ingredients”

When it comes to dining in Bangkok, I am sure that many names are popping up in your head. With daily new restaurant openings, the city has plenty of choices for you to choose from. From street foods to fine dining restaurants. Canvas recently listed as a Michelin-starred restaurant in Bangkok, Phuket, Phang-Nga 2019 edition.

Canvas opened its door to local foodies about a year ago, this was my first visit. It has been recommended by many of my colleagues so could not miss it any longer…

Glad to experience there the creations from a young and talented chef who shared with me his thoughts and cooking tips with local Thai ingredients.

https://www.facebook.com/LuxurySocietyAsia/videos/1852731461460958/

Here is a vdo from my night at Canvas 2 weeks ago.

The new Canvas Tasting Menu, Chef Riley Sanders and his team are taking Canvas cuisine to a higher place. As part of this evolution, the tasting menu now servers 6 extra bites on both 6 and 9 courses. Local products are chosen at their most optimal readiness and quality in order to allow the ingredients themselves to shine. The Canvas tasting menu is based on highlighting ingredients that are at their peak of seasonality.

The dinner journey begins

Welcome drink

Snacks

The toasted rice bread on the new tasting menu was one of the biggest challenges of this new menu, and it’s creation took months of development.

Chef Riley wanted to have a bread that was based on tradition, but utilized the rice to provide texture and flavor, then become the centrepiece.

The Ultimate result was 3 types of rice (red, sticky, jasmine), using fermented rice as a starter, toasted rice water in the dough, and sticky rice to alter the texture of the bread. Jasmine rice was added as a butter emulsion to thicken and alter texture. Finally, the toasted sticky rice powder adds another textural element and aroma.

Duck breast with bengal currant, cabbage. So impressed with tender, juicy meat, crispy skin outside, sweet & sour from bengal currant, it was a great surprise for me.

The ultimate objective for this new menu, as is for the Canvas philosophy, is for diners to enjoy local ingredients in ways they may have never imagined, and ultimately the Canvas technique will reflect in the uniquely palatable taste.