Story & Photos by Wanida Tardivel
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Saawaan re-opens its doors with a new menu created by Chef de Cuisine Sujira ‘Aom’ Pongmorn and Chef Pâtissière Arisara “Paper” Chongphanitkul.
Saawaan means “Heaven”, to me this place is heaven on earth. This is the kitchen theatre of chefs to modernize and innovate the modern Thai authentic cuisine for their diners.
Saawaan new culinary journey features
Frog | Lesser Ginger | Holy Basil | River Weeds
Fermented Noodle | Peanut | Mung Bean | Organic Vegetables
Ranong Barracuda | Snake Fruit | Turmeric | Acacia Leaves
Chamuang | Thai Kumquat | Riceberry | Young Coconut
Nakhon Pathom Quail | Papaya | Prickly-Ash | Sida Tomato
Chef Aom selects her ingredients mostly within Thailand and presents them in the forms of delicious and pretty Thai traditional cooking styles
Rice Paddy Crab | Somsaa | Red Curry Paste | Sticky Rice
This popular dish is originated from the local dish, made from the fat of Sing Buri wild rice paddy crabs mixed with Thai herbs before putting back in the crab’s shell and grilled. The crab is served with grilled wraps of coconut milk-scented sticky rice wrapped in banana leaf. The dip is light yet flavourful and delectable.
Seen some shots from the visit.
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Saawaan is reopening 1July with the new 10-course tasting menu by Chef Aom and Chef Paper! เปิดบ้านต้อนรับ พร้อมเทสติ้งเมนู 10 คอร์สใหม่โดยเชฟอ้อมและเชฟเปเปอร์! Set menu price 1,980 THB++ / per person. Open Hour for dinner: Every day 6pm to 12pm https://www.saawaan.com/book-now #luxurysocietyasia #ThailandGastronomy #thaicuisine #michelin #asias50best #finedining #saawaan #bangkok
Ama Ebi | Cucumber | Coconut | Kaffir Lime Oil
Fermentation is commonly used in Thai food, an example of which is Kanom Jeen, thin rice noodles that have been fermented for days. This new dish serves the noodles, which have been fermented for weeks, in a peanut and mung bean sauce accompanied by a selection of tempura made from vegetables, herbs and flowers from an organic farm in Nakhon Pathom.
Beef Tongue | Homemade Massaman Paste | Almond | Grapes
The Massaman curry with local beef served with tongue, grapes and mini Roti. The depth of flavor gives this a perfect curry to the experience of the meal.
Mini Roti to eat with Mussaman
Chocolate from Chanthaburi | Chumphon | Chiang Mai
You will experience new dimensions of the Thai dessert created by chef Paper. Her dessert dishes is a real happy ending for the meal.
A tea pairing is also available, showcasing premium wild teas from northern Thailand, including green, yellow, white, pu–erh, oolong and black tea served as a kombucha.
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Food only 1,980 THB++Wine Pairing 1,890 THB++ Tea Pairing 680 THB++
Address: 39/19 Soi Suan Plu (Soi 2). Sathorn Road, Bangkok, Thailand
Tel: 66 (02) 679 3775