Executive Chef Riley Sanders and his team of young professionals bring a relaxed and inventive experience to what fine dining can be. With a Michelin star rating behind them, Canvas has already gained popularity in the Thonglor area. The team behind the restaurant and supporting Chef Dan are the people behind Rabbit Hole and Liberation. So alongside the stunning seasonally changing menu is a well-thought wine pairing. There is also a relaxed bar above the dining area where cocktails can be enjoyed.
Chef Riley has spent a number of years under the tutelage of such chefs as 3 Michelin star chef Laurent Gras and Paul Qui of Uchi in Austin. Before his new home in Sukhumvit 55, he served as a chef on a private yacht for 3 years. From this, he has brought a wealth of international techniques and cooking styles. He uses this to highlight the bounty of Thai ingredients used in their menu. The menu has been split into a 6 or 9-course tasting. As the aim is to emphasize the best of Thai produce, the menu changes with the seasons to keep quality a high priority. And their search for top ingredients is shown through the sourcing techniques as they work with farmers throughout Thailand and even local markets in early mornings.
The 6-course tasting menu will set you back at 2900 baht or for 9 courses is 3600 baht. The menu itself develops with the team and you can see the progressive nature from each visit. 9 courses is a comfortable amount of food to opt for. There is a nice balance of meat, fish and vegetable dishes. currently, on the menu, you will find sticky rice, royal oscietra caviar, coconut, and pepper lea. followed by duck breast, celery, chili, and mulberry.