By Peter L.
When R-Haan first opened its doors, the founders knew it was something special. The recognition from Michelin elevated the brand and the team.
 
A year later, a second star was awarded and R-Haan cemented its position in the global culinary scene. It was a proud moment for Thai cuisine as a whole.
 
As a burgeoning brand with a stellar track record, one can onlyimagine the culinary odyssey in the planning. Yet, price has not climbed - a testament to their commitment to diners, friends and gourmands alike. Our strength and success lies with our people, enthused Chef Chumpol Jangprai, the chef extraordinaire in the driver's seat. Going forward, R-Haan will build on their people and grow further. Forging ahead together, is their motto. To deliver a consistent and eye opening dining experience and a culinary journey to every guest.
 
R-Haan will also invest in international marketing and will participate in more road shows. To be given this opportunity to promote the wisdom of Thai cuisine, is one of the highest honour in my life, says Khun Piti (Todd) Bhirom Bhakdi, Director & Executive Vice President at Boon Rawd Brewery Co., Ltd. Khun Piti is an investor and co-founder of R-Haan. R-Haan will remind you of the amazing range of taste that Thai food has to offer. It can be a nostalgic walk down memory lane for some, or a journey of discovery for the rest of us. Plus, as Michelin puts it: Excellent cooking, worth a detour. 

By Peter L.
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The large menu at the entrance is blue in colour. So is the restaurant for the most part with nautical theme taking center stage. The restaurant feels like a welcoming deck on a ship, sailing towards a dream destination in the azure waters of the Mediterranean.
 
Their promise is in the freshness - of their seafood, so we came to try one fine Friday morning. This is Cafe Fish, and their flagship branch is in Siam Paragon. Located on G Floor, steps away from Gourmet Market, this seafood galore is an easy find…

By CK Lee
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In the international culinary scene, Chef Chumpol Jangprai needs no introduction. Nominated ambassador of Thai cuisine, Chef Chumpol started cooking at the age of 19. The former Iron Chef and TV celebrity co-founded R-Haan and has never looked back since. The restaurant was awarded a 2-star Michelin a month ago, and we very much look forward to a memorable evening as we sampled the new menu for the winter months.
 
We opened the evening with Steamed Newly Harvested Thai Rice Stuffed with Mae Klong Mackerel and Aromatic Thai Herbs and crowned with Thai Royal Project Caviar. The smooth and savoury Mae Klong mackerel was a delight and already, one wished for an encore! Next up was tiger prawns from Chantaburi, in the eastern region of Thailand. The plump prawn was presented in sync with Thai Herbs and Tanee Banana Blossoms. The final dollops of homemade sauce was served table-side, sometimes by the Chef himself. This recipe was created by Chef Chumpol when he was only 11 years old!

Overseeing the authentic Tuscan kitchen is Chef Danilo Aiassa from Piedmont in Italy, one of Bangkok’s most experienced chefs, having worked for the Four Seasons and the Mandarin Oriental, among other famous hotels. He’s always available to explain his amazing daily specials and recommend dishes from Attico’s extensive menu.
 
Attico’s cuisine is described as ‘traditional taste, with modern techniques’ focusing on high quality imported and locally sourced ingredients. Popular favourites include the homemade pasta and gnocchi, traditional Italian soups, glorious salads, cold cuts with cheese, premium antipasti and Attico’s heavenly home-baked breads. The menu features a number of highly recommended ‘signature dishes’ for each category. The signature pasta, for example, is the delicious Homemade Tagliatelle with Imported Boston Lobster, while the recommended mains include Traditional Italian grill 1.5 kg T-Bone Fassona, Whole Italian Sea Bass, and the Classic Grill Pork Ribs Rosticciata.

For many, though, those heavenly pastries, freshly baked bread and divine cakes remain the greatest temptation. As do the homemade ice cream, creamy milkshakes made from strawberries and chocolate, traditional Thai tea and carefully crafted single-origin coffee.
 
Here’s a tip: Don’t miss the Bucket cake, a dreamy chocolate creation, topped by macaron, cream, berries and gold leaf. Pure eye candy and so mouth watering.
 
In addition to the flavorful slow pressed juices, the Café has some great smoothies, including the Anantara ABC (apple, banana and carrot), Body Boost (ginger, watermelon, orange, strawberry and basil seeds) and Detox Green (kale, pear, ginger and apple). Also available is a selection of artisan beers and wines for those looking for a different kind of pick-me-up.