​The Canvas Local Tour 2018

4 chefs, 3 elements, 2 locations and a lot of fabulous dishes await!
​By Morgan Thanarojpradit

CANVAS Local Tour 2018 is an epic collaboration of brilliant chefs from different regions of Thailand to drive the local fine dining movement. The first instalment theme was ‘Plant Menu’, held at Canvas Bangkok restaurant. 

Introducing a collaboration between Chef Jimmy of PRU from Phuket, Chef Num from Samuay & Sons and Chef Riley from Canvas Bangkok presenting delectable three food elements as part of the Canvas Local Tour 2018 which are Plant Menu (April 7), Sea Menu (May 18) and Fire Menu (June 15). 

The 'Plant Menu' event was very well received by media and guests alike. 

Guests were delighted with the snacks and appetisers which include the following: purple corn served with smoked Andaman sea mackerel; tomato with crushed ice which offered a curious texture yet very refreshing taste; blue swimmer crab served with red chilli, Somjeed on crispy taro; and the juicy Phuket pineapple marinated in Kapi and various spices which offered a surprisingly savoury taste. 

The first course was the Andaman sea bass served with cucumber and green mango. The fish was beautifully marinated accompanied by the buttermilk sorbet, cucumber, green mango and topped with seagrapes. 

Next course was the fresh scallop served with sticky rice, onions, tomatoes topped with deep fried Cha-muang leaves. The spices enhanced the tastes of the scallop perfectly making it an exquisite dish. 

The pit-cooked carrot came next. The dish presented a pit-cooked carrot the Australian way served in hollandaise sauce and cured egg. The pit-cooked carrot was sweet and smoky, served with the creamy hollandaise sauce topped with salted dried fish flakes made the dish a hearty and savoury. Now, if only the bite were bigger. 

The duck brassicas with pomegranate came in a bite on top of a crunchy piece of cabbage. The bite comprised of duck fat emulsion, a juicy piece of duck cooked to perfection, pomegranate, horseradish flower and brassicas flower served on a cabbage. No utensils needed for this dish. 

The Thai wagyu tenderloin carefully selected from Buriram province, cooked to perfection, served with enoki mushroom, wine pepper leaf and garlic which complimented the meat perfectly. 
​
Followed by the lemongrass sorrel with Dala flower. The crisp lemongrass sorbet was served with Roselle flower marinated in Taling-Pling and Dala flower. The sweet and sour tastes of the sorbet combined beautifully with the aromatic herbs and crunchy crusts made for a refreshing dish. 

Dessert came in the form of banana marinated in Issan rum served with the dark chocolate cake topped with dark chocolate flakes. I found the cake too milky, too sweet and dried. However, the marinated banana in rum was fabulous.

Don’t forget to keep a look out for the next two installations: 
MAY 18 - “SEA MENU” Chef Xavier (Big Fish & Bar -Hua Hin) X  Chef Riley at Big Fish Hua Hin. Priced at B1,900++ for six servings.
JUNE 15 - “FIRE MENU” Chef Num (Samuay & Sons-Isan) X Chef Riley at Canvas. Priced at B2,900++ for eight servings, Maximum 50 pax.

Canvas Bangkok. 13/9-10 Sukhumvit Soi 55, (near Thonglor Soi 5), Klongton Nua, Wattana, Bangkok 10110. 099 614 1158. www.canvasbangkok.com