TAAN marks its long-awaited reopening with a new menu of its most celebrated dishes, a refreshed dining-room ambience and a bolstered service team.
The PRODE menu (whose name means ‘favourite’ in Thai) invites guests on a nine-course trip down memory lane while continuing to push the boundaries of modern Thai cuisine.
Executive Chef Monthep “Thep” Kamolsilp curates a selection of dishes across TAAN’s three-year journey.
Recognised in the latest Thailand Michelin Guide 2022, TAAN continues to showcase the best in local cooking wisdom and ingredients. Chef Thep revitalises his most memorable dishes through innovative techniques, new presentations and other creative tweaks.
“The PRODE menu really showcases TAAN’s favourite ways of conveying local wisdom. We have had some fun reconstructing Thai food through adventurous techniques. There are no boundaries. Each dish is different to before but they still put the emphasis on local ingredients,” said Chef Thep.
“We have come so far from the day we opened. Across our three-year journey, our team has developed a lot in both thought and technique. This year, on top of working with local farmers who share our sustainable philosophy, we wanted to create a menu that reflects our evolving ideas and elevated techniques to offer a full-flavoured experience that guests are fond of,” said Chef Thep.
Among the dishes featured is Pla Bu, an umami combination of roasted bamboo, Yala province goby fish with its scales intact, and Isaan-style “ya-nang leaves” mushroom sauce.
Golae Talay is a twist on a Southern Thai delicacy of grilled chicken and replacing it with seafood from Surat Thani that features Northern sweet longan, which is more commonly used in dessert.
With Run Juan, Chef Thep takes what is usually a shrimp paste clear soup to another level with his French consomme know-how and deep-fried brined pork tendon.
Guests can also expect all-time Northern classics like Kua Ham, featuring offbeat protein like frog legs and overlooked Northern Thai herbs such as ko son leaves which are normally seen as garden trees.
A true fan favourite returns in the form of the Black Chicken Rice Congee, a heartwarming mix of elements that no one has done before in using Northern crab paste and the royal project black chicken with Southern staples like bitter beans and krill sauce. Go with milled jasmine rice.
For Chef Thep, the reopening of TAAN means the opportunity to reconnect with his extensive network of artisanal farmers and suppliers.
“We are proud to play a small part in helping to make our local food scene a better place. Over the years we’ve seen our artisans develop their products and skills in ways previously unimaginable. For example, there are fishermen who are now using the Japanese ikejime technique with Thai fish, which brings a new level of flavour and texture. Our guests can rest assured that when they dine at TAAN they are helping these artisans in their quest for sustainability,” Chef Thep said.
The PRODE menu is available as nine courses at THB 2,890++.
For reservations, please call +66 65 328 7374, contact LINE @taanbangkok or visit www.taanbangkok.com/main/reservations.
.jpg){kind=tracking}
