Canvas

Canvas Bangkok 

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 it for years, Canvas has already gained popularity in the Thonglor area. The team behind the restaurant is responsible for Rabbit Hole, Crimson Room and Bar Marco.

Before moving to Sukhumvit 55, Riley spent three years serving as a chef on a private yacht under the tutelage of 3 Michelin star chefs, Laurent Gras and Paul Qui. Chef Riley has brought a wealth of international techniques and cooking styles. Recently, Chef Riley debuted his new serving menu, featuring 22 dishes that generously use local ingredients and reflect his passion for food and art.

What to order at Canvas

The restaurant has only 22 Servings Menu, which costs 6,000+ THB.

There are some notable dishes on this menu. Starting with 'ants on a log', an ant larva dish. For foreigners, the ant larva may seem intimidating, but for locals, ant larvae are a delicacy in Northern and North-Eastern Thailand. Ant larvae are rich, citrusy and crunchy.

'Surprise from surat #2' is a fish dish consisting of fish of the day, small orangy fish roes and one giant catfish roe surrounded by dots of green and yellow sauces.

'Pigeon #1, flavor of the hills' is a dish of honey and garlic fermented pigeon leg with claws still attached, coated with generous amounts of five brownish herbs. This dish looks utterly intimidating but worth the bite.
One of the desserts, 'green & pink', is made of unripe mangosteen which is astringent, making this dessert taste nothing you would expect.

As we mentioned earlier, that Chef Riley has a passion for art. All of his menu artworks were made by the chef himself.