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After practically a 12 months, a sky-high restaurant is again and able to impress with imaginative Thai delicacies once more, beginning right this moment.
And it’s coming again with a splash, as chef Monthep “Thep” Kamolsilp, who has overseen Taan for 3 years, is reconnecting with native farmers and suppliers to create Prode (“favourite,” roughly).
“The menu actually showcases Taan’s favourite methods of conveying native knowledge,” Thep mentioned. “We now have had some enjoyable reconstructing Thai meals by means of adventurous methods. There aren’t any boundaries. Every dish is totally different from earlier than however nonetheless places emphasis on native components.”
Throughout the nine-course eating expertise (THB2,890++), count on soulful, flavor-packed dishes like pla bu, deep fried goby fish with its crispy scales intact served alongside roasted bamboo and Isaan-style yanang leaves mushroom sauce; golae talay, a Southern Thai twist, changing the standard candy and spicy grilled rooster with seafood delicacy from Surat Thani paired with northern candy longan.
For the extra adventurous, Thep additionally whips up northern classics like kua ham, which mixes the offbeat meat frog legs with a largely missed Thai herb: ko son leaves.
Taan is situated on the twenty fifth flooring of Siam@Siam Design Lodge on Rama I Highway. It opens 6pm to 11pm from Tuesday to Saturday. Reservations are required.
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