To kick off the journey, we began with Smoked Coconut with Homemade Pork Sausage served with Ground River Fish mixed with Ground Roasted Rice and Aromatic Coconut Milk with Bitter Orange Foam. Great care was given to the presentation of the dish – it was an exquisite sight. Service team executed in perfect sync, always anticipated our needs.
Three appetizers soon followed, each a nod to a medley of ingredients that brought out diverse flavours. For the main courses, five dishes were presented for family style sharing. The steamed new crop Hom Mali rice is from the Yasothorn province. The organic brown rice features 5 different variety including Riceberry, Hill Tribe Brown Rice and Chitralada Palace Rice.
Highlights in the menu:
• Hot and spicy Soup with Smoked Dried Fish and Giant Catfish Caviar Baked with Flower of Salt from Baan-Dung.
• Thai Steamed Free Range Chicken Curry with Young Coconut Shell and Wild Basil Leaves.
• Stir Fried Asparagus from Don Tum with “TAK BAI” Salted Threadfin.
• Beef Charcoal Grilled with Ancient Thai Copper Pod Curry “Kaeng Khe Lhek”.
There was also a surprise dish from the chef and the dessert was picture perfect (the ice cream simply divine!) Petit Fours and a hot cup of beverage marked the end of the voyage. We are honoured to have experience this wonderful creation by Chef Chumpol.
R-Haan is a success story that is just beginning...
Opening hours: 6pm - 11pm
Tel : 095 141 5524, 02 059 0433 - 34
e-mail : firstname.lastname@example.org
website : www.R-HAAN.com
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