Since opening in 2018, TAAN, perched on the 25th floor of Siam@Siam Design Hotel Bangkok, has earned a reputation for its creative take on Thai cuisine. Now, with its latest menu, Executive Chef Monthep “Thep” Kamolsilp builds on five years of growth and evolution, redefining the dining experience by showcasing bold flavours, refined techniques, and hyper-local ingredients.
“We have come so far from the day we opened,” Chef Thep reflects. “Across our five-year journey, our team has developed significantly 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 techniques to offer a full-flavoured experience that guests love.”
At TAAN, every dish tells a story. By working closely with under-the-radar farmers and food artisans, Chef Thep uses the restaurant as a platform to tell stories of Thailand’s unsung food heroes—producers whose dedication shapes the country’s rich culinary heritage. Through hyper-local, seasonal ingredients and innovative techniques, TAAN challenges traditional notions of Thai cuisine, offering a constantly updated menu that is rooted in tradition yet boldly forward-thinking, one that transcend borders and labels.
Thai Cuisine, Reimagined
The very name TAAN reflects its ethos. Derived from the Thai word for “to have a meal,” it also plays on pra-taan, meaning “leader” or “chief,” signifying farmer-led food. Chef Thep’s menu exemplifies this philosophy by elevating farmer-led food, turning overlooked ingredients into culinary masterpieces. “I honour the farmers and fishermen across Thailand who toil tirelessly to balance their livelihoods and their responsibility to the environment by using every part of their 100% locally sourced ingredients,” he explains.
The new menu, available as a 9-course tasting menu at THB 3,190++ per person and a 5-course tasting menu at THB 2,100++ per person, draws from Chef Thep’s belief that Thai food should be ever-evolving. French culinary techniques intersect with Thai ingredients to present complex dishes that tell a story.
From the very first course, diners embark on a journey of discovery. Wonder Sushi reimagines the traditional Thai summer snack Tan Mo Pla Yang, with a Japanese sushi-inspired twist. Juicy slices of watermelon are paired with sundried sea bass and magnolia-infused jasmine rice sorbet, a refreshing fusion of nostalgic flavours and contemporary presentation. Lhon, a reinterpretation of the classic Thai coconut dip, combines yum giant trevally with lemongrass, coconut sour cream, poached river prawns, and cucumber, creating a medley of textures and flavours.
Saline Garden takes diners to the coastal regions, featuring a garden of sea salicornia paired with freshwater grouper and catfish, enhanced by shallot, chilli, and galangal for a nuanced depth of taste. Tribal Simplicity pays homage to the Thai Yai and Tai Lue people, transforming the traditional Khao Ram Fuen into a dish of poached organic chicken paired with a tart tomato reduction and a chickpea essence tuile, offering a modern yet respectful interpretation of its heritage.
TAAN – Pla Dib
For mains, Chef Thep reinvents Thai icons such as Boat Noodles. Featuring hand-cut pork noodles in a richly emulsified broth infused with chocolate and pork blood, this dish delivers deep, umami-rich flavours, complemented by holy basil and crispy vermicelli for texture and freshness. Lobster & The Pea showcases the bounty of Ranong with tender lobster tail complemented by pigeon pea jelly and acacia chips, exemplifying the use of regional produce at its finest.
Loei Gnocchi highlights environmental sustainability by spotlighting the invasive blackchin tilapia. This underappreciated ingredient is transformed into a tender protein paired with Dong Dang noodles, a fermented fish emulsion, and burnt lime, a tribute to the diverse culinary traditions of Loei province.
The menu culminates with the Taan Khao course, served samrub style—a traditional Thai approach to dining where each dish complements the others for a complete and harmonious experience. This course features three standout dishes: Jang Ron, a beloved Rayong delicacy resembling fish cake, made from minced fish blended with herbs and spices, grilled until golden brown, and paired with lemongrass and red curry; eight-hour braised Thai Wagyu beef served with Ra-Wang yellow curry and a rich duck yolk for an indulgent finish; and burnt cobia simmered in a tangy tamarind broth, all accompanied by freshly harvested jasmine rice.
Desserts at TAAN are equally inventive, blending playfulness with tradition. Honeymoon Sticky Rice brings together forest-harvested yam, honey-infused sticky rice, coconut, and toasted sesame for a comforting yet elevated sweet. Love It or Hate It challenges diners with deep-south Thai chocolate sorbet featuring peanut, coconut caramel, and a durian-infused surprise, challenging diners to embrace the bold flavours of this divisive fruit.
The Heart of TAAN: Celebrating Local Suppliers
At TAAN, every dish begins with the dedication and expertise of Thailand’s local farmers, fishermen, and artisans. Tan Khun Organic Farm in Chiang Mai supplies free-range chicken for dishes like Tribal Simplicity. Renowned for humane, sustainable practices, the farm raises chickens free from antibiotics and growth hormones, resulting in tender, flavourful meat that reflects their commitment to ethical farming.
For premium Thai Wagyu beef, TAAN partners with NK Wagyu Sri Chiang Mai, led by Nuttaphon Klangwichai. With over 20 years of farming experience, Nuttaphon has spent more than four years perfecting richly marbled beef, described as having “fat intertwined like handwoven silk”, through meticulous crossbreeding of Thai cattle with Brahman, Charolais, and Wagyu breeds.
The pork in TAAN’s Boat Noodles comes from Thawee Farm in Khon Kaen, known for biodynamic farming practices that produce lean, firm-textured pork, enhancing both authenticity and quality.
Seafood, including river prawns and catfish, is sourced from Tapi Seafood along Surat Thani’s pristine Tapi River. Using advanced filtration and seaweed-based purification methods, Tapi Seafood ensures chemical-free water while turning farming waste into natural fertiliser. Their sustainable approach produces high-quality seafood without harming the local ecosystem.
Seasonal vegetables are provided by Kin Bai Organic Farm in Nakhon Ratchasima. This farm employs sustainable, chemical-free practices, delivering vibrant, nutrient-rich produce that aligns perfectly with TAAN’s environmentally conscious ethos.
Through close collaboration with these local producers, TAAN not only celebrates the unique stories behind its ingredients but also honours Thailand’s culinary and agricultural heritage. Every dish reflects exceptional flavour and a profound connection to the land and its people.
A Commitment that Goes Beyond its Cuisine
TAAN – Thai Gnocchi
TAAN’s commitment to local ingredients extends beyond its dishes. The restaurant now offers a curated selection of still and sparkling mineral water sourced from different regions of Thailand, each reflecting the country’s diverse landscapes and natural resources. From the Sai Yok Springs in Kanchanaburi, Thailand’s first closed-loop, locally sourced premium mineral water brand, to Ban Pong in Chiang Mai, where water is filtered through 28 layers of natural rock, every bottle tells a story of purity and sustainability.
Sai Yok water, for instance, undergoes natural limestone filtration over hundreds of metres in the untouched Sai Yok Valley, resulting in a crisp, calcium-rich water that’s low in nitrates. Meanwhile, Huang Nam Khao from Trat delivers a delicate sweetness and balance, enriched
with nine essential minerals, including calcium, magnesium, and potassium, offering a truly unique and refreshing experience.
The restaurant’s beverage programme reflects the same ethos, thoughtfully curating wines and cocktails to complement its innovative Thai cuisine. The wine list spotlights local producers alongside international icons, featuring standouts such as GranMonte Vineyard’s Chenin Blanc, with its tropical fruit notes perfectly pairing with TAAN’s vibrant dishes, and Issara Winery’s Syrah Rosé, a berry-forward wine celebrating Thailand’s terroir. For global perspectives, Domaine Ostertag ‘Les Jardins’ Riesling from Alsace adds a bright complexity that pairs beautifully with TAAN’s layered dishes.
On the cocktail front, TAAN embraces a distinctly Thai sensibility with creative concoctions like the Tom Yum Martini, inspired by the iconic soup, and the Siam Old Fashioned, blending Kristell Gin from Chiang Mai with house-infused Thai spices. A signature Thai gin and tonic, Klin Jun, crafted with Kristell Gin and infused with Thai flowers like Champak, reflects the restaurant’s commitment to integrating local elements. The drinks menu, like the food, highlights the stories behind each component, with many elements made in-house using a variety of infusion techniques.
Further embracing its philosophy of mindful dining, TAAN is also preparing to launch a non-alcoholic pairing menu. Drawing inspiration from the growing global trend towards sober pairings, this menu will feature local fruits, herbs, and coconut to offer diners a refreshing, flavourful complement to their meals.
An Experience With a View
Located on the 25th floor of Siam@Siam Design Hotel Bangkok, TAAN welcomes diners with sweeping 180-degree views of Bangkok’s skyline. To one side lies the charming Old Town with its low-rise buildings stretching to the Chao Phraya River; to the other, the vibrant Siam neighbourhood with its chic galleries and bustling sports stadiums.
The dining experience at TAAN begins the moment guests step inside, where the thoughtfully designed interiors embody the restaurant’s culinary philosophy. Inspired by nature, the space features sliding gates and cement walls textured to resemble wood, creating a warm and organic ambience. Understated sophistication meets authentic charm, with design touches like shophouse-style steel shutters adding a grounded, local feel. Floor-to-ceiling windows frame sweeping, panoramic views of Bangkok’s skyline, setting the stage for a dining experience that is both welcoming and awe-inspiring.
TAAN is also set to unveil an adjacent lounge area, designed as a relaxed yet refined space where guests can enjoy expertly crafted drinks and bar bites. This new addition will offer a unique opportunity for diners to unwind before or after their meals, with a menu of small plates and beverages tailored to complement TAAN’s ethos of hyper-local ingredients and creative presentation.
Reservations are highly encouraged. For more information, visit taanbangkok.com.
