Khaan Thai Fine Dining Restaurant Bangkok

Words: Wariya Intreyonk, Photos: Wariya Intreyonk & Courtesy

Tucked away in a charming, narrow Somkid Alley, right next to the bustling Central Chidlom Department Store, lies Khaan Thai Fine Dining Restaurant Bangkok. This hidden gem is the brainchild of Chef Aom-Sujira Pongmorn, one of Thailand's most talented chefs.

Chef Sujira Pongmorn, affectionately known as "Chef Aom," made history in 2021 by becoming the inaugural winner of Thailand's MICHELIN Guide Young Chef Award. Her culinary journey began at the prestigious Mandarin Oriental Bangkok, where she sharpened her skills at the acclaimed Lord Jim Restaurant after graduating from the School of The Oriental Hotel Apprenticeship Program (OHAP). At Mandarin Oriental Bangkok, she had the privilege of working alongside several MICHELIN-starred chefs, including Juan Amador and Thomas Keller, during their guest stints at Le Normandie.

Building on her foundation, Chef Aom further advanced her expertise at Sra Bua by Kiin Kiin in the Siam Kempinski Hotel Bangkok, mastering the art of molecular gastronomy under the guidance of MICHELIN-starred Chef Henrik Yde Andersen. This experience naturally led her to the role of Executive Chef at the award-winning Issaya Siamese Club, where she continues to innovate and inspire in the culinary world.

Before the opening of Khaan Thai Fine Dining Restaurant Bangkok, Chef Aom was a crucial force at MICHELIN-Starred Saawaan Bangkok from 2019 to 2022, representing the pinnacle of her culinary journey. The menu features ingredients sourced from across Thailand, with each dish showcasing traditional Thai cooking techniques such as boiling, steaming, grilling, stir-frying, and fermenting. Drawing from her experiences with world-class chefs and her traditional Thai upbringing, Chef Aom crafts innovative dishes that honour both Thai culinary traditions and ingredients.

At Khaan Thai Fine Dining Restaurant Bangkok, Chef Aom artfully preserves the rich tapestry of Thai culinary traditions from street to royal cuisine while seamlessly blending them with contemporary influences. Chef Aom collaborates closely with local farmers and fishers, providing them with support in every possible way. Her dishes are thoughtfully crafted to resonate deeply with local diners. Yet, they possess a captivating charm that welcomes international guests, allowing them to experience the true essence of Thai cuisine.

Recently, Chef Aom unveiled an enticing new menu that promises an unforgettable dining journey. The experience begins with an amuse-bouche featuring carefully curated bites, each a tantalising glimpse into the remarkable flavours that await.

The first course, Goong Manow Dong, showcases the exquisite Andaman tiger prawn, delicately fermented with fermented soybean, enhancing its natural taste and creating a unique depth of flavour. This succulent prawn is accompanied by a luscious sauce made from house-pickled lime and is elegantly presented with a tomalley cracker adorned with crispy dried krill, adding a delightful crunch.

Cassava Noodle is the next course, using Mun Ha Na Tee, a variety of cassava from Surat Thani. It is prized for its soft, creamy texture and gentle sweetness. Chef Aom turns this ingredient into delicate hand-cut noodles—lightly chewy, tender, and designed to let the cassava itself shine. The sauce is crafted from roasted vegetables and fruit scraps, reflecting our zero-waste philosophy, adding subtle umami without overpowering the root's natural flavour.

Earth and Sea pays homage to the harmony between land and ocean, celebrating bold umami flavours. Chef Aom artfully pairs charred cabbage, a down-to-earth ingredient, with sweet, succulent scallops sourced from Chonburi, representing the bounty of the sea. The sauce showcases our commitment to a zero-waste philosophy, made entirely from vegetable trimmings and fermented scraps, carefully blended to unveil layers of savoury depth. To elevate the dish, a touch of Hua Hin caviar is folded into the sauce, imparting a briny elegance and natural salinity that perfectly ties everything together.

Oyster Tom Kha is Chef Aom's twist on the classic Tom Kha. This dish boasts the rich, sweet taste of a Thai oyster from Surat Thani and a Barron Point oyster from America, replacing the traditional chicken. The tom kha soup is made from the brine of lacto-fermented oyster mushrooms. Submerged in the soup are the Barron Point oyster, coconut purée and nam prik pao. On the side is Thai oyster cream.

Wild features stir-fried crocodile tongue, a delicacy that boasts a surprisingly tender and delicate texture. This unique delicacy is elevated by a bold pad cha sauce, infused with fragrant green peppercorns, aromatic fingerroot, and vibrant holy basil, creating a harmonious symphony of flavours. Accompanying this extraordinary dish are tangy housemade yoghurt and crisp, golden-brown crocodile tendons, adding a delightful crunch that perfectly contrasts with the succulent tongue.

Grilled Duck Gaeng Ped, the main course, showcases a 14-day dry-aged duck breast from Khao Yai, grilled until the fat is rendered and the skin is crispy. The dish is accompanied by a millefeuille of apple and pineapple, topped with sun-dried tomatoes. Additionally, a duck Thai sausage, made from surplus duck meat, is served on a bed of prune sauce and garnished with preserved pear. The whole dish is then showered with gaeng ped sauce, adding layers of spicy and fragrant notes that characterise this Thai classic. The dish is served alongside fragrant fried rice, made with Paka-um-peul rice, dotted with sweet raisins and earthy ginkgo nuts, creating a harmonious accompaniment that ties the entire dish together.

The dessert is Mango Sticky Rice, a delightful take on the dish by Chef Aom. This exquisite course features velvety mango ice cream elegantly draped in a rich coconut ganache, adding a luscious sweetness. Accompanying this is a warm, molten black sticky rice cake, which contrasts beautifully with the vibrant, thinly sliced fresh mango arranged artfully on the plate. To finish the dish, a crunchy cashew nut cracker adds a delightful texture, creating a harmonious balance of flavours and sensations that tantalise the palate.

As the meal draws to a close, a delightful assortment of petit fours is elegantly presented, offering a sweet farewell to guests and wishing them a warm good night.

For those looking to immerse themselves in the flavours of Thai cuisine, Khaan Thai Fine Dining Restaurant Bangkok is a destination they won't want to overlook. This restaurant offers a refined dining experience, showcasing Thailand's rich and diverse culinary traditions through expertly crafted dishes that are both visually stunning and delicious. Whether they're seasoned connoisseurs or new to Thai food, Khaan promises an unforgettable gastronomic journey in a sophisticated ambience.

Khaan Thai Fine Dining Restaurant Bangkok

Hours: Daily, 17:00 - 23:00 Hours

Tel: +669 2441 6547

Website: https://www.khaanbkk.com/

Facebook: https://www.facebook.com/profile.php?id=61550875410314

Instagram: https://www.instagram.com/khaan.bkk/

Email: Info@Khaanbkk.com

Location: 14 3 Soi Somkid Lumphini, Pathum Wan, Bangkok 10330