A Return to Culinary Travels
We have been waiting for this moment for awhile. Our first trip in Asia since moving to Hong Kong three years ago. A bit unbelievable to be saying this now, considering that the rest of the world has reopened for awhile. Nonetheless a very exciting moment for us. Our first trip to Bangkok and the commencement of our Asia culinary travels.
I have been told that Bangkok has many culinary treasures, but it has really even surpassed any of these expectations. A wonderful friend brought us to Saawaan, a contemporary fine dining restaurant featuring a seasonal tasting menu using traditional Thai cooking methods. Oh what a foodie treat and feast for the eyes.
The amuse bouche already impressed upon first presentation. First up was the “Thong-Pru”, Babylonia Sea snail with chili paste and roasted rice & spring onion topping.
Inspired from a Northern Thai dish, the exclusive crispy barracuda fish skin with red eye chili paste whet our palettes, getting us ready for what was next to come.
Nam pla waan gelée is inspired from the conventional Thai sweet fish sauce. The gelée is made from the mixture of ma-pam fish sauce & palm sugar, filled in the seasonal rambutan to capture a burst of flavor.
My first love...oysters. The first Dish was called "Raw," featuring a Utah Beach Jean-Paul Oyster, Som Saa (a type of bitter orange) and the Oxystelma Flower.
How could a visit to Thailand be complete without having savoured a River Prawn? The sheer size and presentation of this charcoal grilled Surat Thani River Prawn, a special dish called "Tai Pla Song Krueng" had already scored quite a few points. The River Prawn was draped over a banana leaf hanging above its spice accompaniments. Grilled to sheer perfection, with both a smokiness and creaminess, juicy and succulent. The Surat Thani River Prawn was accompanied by a Small Boat Mackerel and homemade rice noodles.
"Boiled" was the next dish served with French Charolais Beef Araignee, Palm Heart and Pickled Sisaket Shallot. Two unique boiling techniques were applied to create this broth.
Saawaan was awarded its first MICHELIN star shortly after it opened in 2019 and has maintained it since. Sawaan's Chef de Cuisine Saritwat “Earth” Wanvichitkun creative flare can be seen throughout all of his dishes, in particular in this "Miang" Crab dish presentation. 4 types of crab were used in this dish; Brittany Torteau Crab, accompanied by Blue Swimming Crab, Samut Sakhorn Mud Crab and Rice Paddy Crab.
The next "Charcoal" dish was charcoal grilled Ranong Sea Catfish with Hairy-fruited eggplant and Wild honey bamboo shoots.
A lovely palette cleanser was provided whereby the unity of pickled rosella & som sa, squid, garlic, and green rosella sauce would rejuvenate your palette.
The next dish was called "Stir Fried" with Kanchanaburi Wild Boar, Look Riang and homemade Kab-moopa.
And finally the last main before dessert was the "Curry". Madame Burgaud Challans Duck made with 10 Chilis Green Curry and Seasonal Vegetables. The 10 chilis did pack quite a punch.
And last but not least the desserts. First arrived the petit fours, followed by a dessert of Pandan, Coconut, Jasmine Ice Cream and Black Sticky Rice.
A wonderful meal with an inspiring blend of flavours throughout the 11 course tasting menu. Each dish represented a technique or concept commonly found in traditional Thai cooking, such as grilling, stir-frying and fermentation. Sawaan uses local ingredients sourced from across Thailand and creates innovative dishes with respect for the produce and Thai culinary heritage. We look forward to coming back again soon to try the next seasonal menu
LOCATION
39/19 Soi Suanplu, S Sathon Rd, Thung Maha Mek, Sathon, Bangkok 10120, Thailand
HOURS
SAAWAAN is open for dinner everyday from 5:30pm to 11:30pm
RESERVATIONS
Booking in advance is highly recommended. I would also recommend booking the later reservation at 8pm instead of 6pm to ensure arrival on time due to the traffic conditions in Bangkok. Reservations can be made online, via email or by phone at +66(0)26794775. Saawaan's reservation line is open from 3pm every day.
MOST RECENT VISIT
15 October 2022