KAVEE Restaurant Celebrates 3rd Anniversary – Bangkok’s Thai Restaurant Guide
Conveniently situated on Sukhumvit Soi 38, just a short walk from BTS Thong Lo station, KAVEE is led by Chef “Tae” Worathon Udomchalotorn. This modern Thai restaurant masterfully showcases the richness and diversity of Thailand’s local cuisine, a true testament to the artistry and flavors that I deeply admire.
In this video, I’ll take you through my experience with the Signatures Journey .
On my second visit to KAVEE, in celebration of the restaurant’s anniversary, Chef Tae crafted a new journey called Signatures, which tells the unforgettable story of KAVEE’s incredible three years, embodying the restaurant’s unique character.
The restaurant offers diners a magical gastronomic journey through the very best of each season, all within one remarkable dining experience.
Eating isn’t just about filling your stomach; it nourishes your soul as well. For those new to KAVEE, here’s some background on Chef Tae, the owner and culinary visionary.
Chef Tae remains warm and humble, using his expertise to create an exceptional dining experience that celebrates the richness and diversity of Thai cuisine—a quality I deeply appreciate.
Highlights:
Crab Fat Rice Congee Cappuccino
The duck cooked at KAVE is raised outdoors at their partner farm in Khao Yai, where it roams freely and forages for its natural feed. This free-range environment imparts a richer, more pronounced duck flavor.
They use a dry aging process to enhance the texture, resulting in crispier skin and more tender meat, with no chewiness. The outcome is a richer, more decadent flavor with reduced gaminess, delivering a truly refined taste experience. The smoked duck was tender, incredibly juicy, and packed with intense flavors!
The Australian Wagyu beef with its rich marbling and intense beefy flavor, seems like it was beautifully complemented by Thai condiments and Chef Tae’s secret glaze. It’s always exciting when a dish stands out as a favorite in a well-curated tasting journey. The combination of high-quality beef and expertly crafted sauce was one of the main highlights of our culinary poetry journey.
I absolutely love KAVEE and Chef Tae’s creations, which are nothing short of impressive. Standout dishes include the dry-aged duck, Australian Wagyu Beef, and the unique fish sauce caramel toffee made with top-quality fish sauce from Rayong. Despite the unconventional pairing, the toffee is surprisingly addictive and will leave you craving more. Every dish was so delicious, making the entire experience truly memorable.
Tel: 080-995-9095
https://www.facebook.com/kaveerestaurant
