R-HAAN and renowned Chef Chumpol Jangprai has prepared a repertoire of Thai dishes. All the required ingredients are packed in a special box for everyone to enjoy cooking at home. The box comes with a cooking manual too. With one quick scan of the QR code, everyone at home can watch a cooking video of Chef Chumpol himself. He will go through the vital steps to prepare the dish, from wok to plate.
If R-HAAN is not a familiar name to you, let us recap briefly.
R-HAAN is a fine dining establishment founded by Khun “Todd” Piti Bhirom Bhakdi and Chef Chumpol Jangprai. As a dynamic duo, they advocate the wisdom of Thai cuisine under the concept ‘Nai Nam Mee Pla, Nai Na Mee Khao’. There are fishes in the water and rice in the fields, a saying that speaks to the great abundance and fertility of the Thai kingdom. R-HAAN is a 2-star Michelin restaurant as well.
We had the privilege of dining in R-HAAN in the early days. It was a few months before the first Michelin Star was awarded. The seasonal tasting menu was an epicurean journey and an insightful experience on the places and wonders of Thailand and Thai cuisine. Buriram province provided the beef. Sakon Nakhon some herbs, chocolates were grown in the hills in Chiangmai. Orange peels used in the sorbet were oranges planted in Nakhon Nayok. From Isan masterpieces to the fiery curries from the south, Chef Chumpol has orchestrated a symphony of taste for our enjoyment. Every plate had a story behind it.
The restaurant does not use imported ingredients. Chef Chumpol sources from all over the kingdom and from a medley of choices, he turns every dinner into a journey. And as the season changes, so will their menu to reflect the best ingredients available. Definitely a restaurant worth a detour and planning for and we are not at all surprised when he took home a second Michelin star. In fact, we are humbled and honored to have experienced his cooking throughout the years.
The same dedication is reflected in the ‘Ready To Cook’ menus. The sour katuri flower soup with river prawns and vegetables is not your every day Tom Yum. It has refreshing notes provided by the flowers, almost like rustic nature in a bowl. The prawns are from the Bang Pakong river near Bangkok.
The quintessential Thai green curry has Chaiya salted eggs added for a savory uplift. And the Jungle Curry dish is a nod to the north-eastern Isan region. It is a local Isan favourite. Prices are friendly and it will jazz up your Thai kitchen. Who’s ready? Let’s apron up!
Full menu is on their website. 5 dishes for the opening launch, with prices starting from 290 Baht.