Chef Saritwat “Earth” Wanvichitkun joins the family at Saawaan and debuts his first menu sticking to the core concept of traditional Thai techniques. Hailing from Phuket, Chef Earth brings his own distinct flair to the fine dining restaurant.
He demonstrates his roots in Phuket with the “Fermented” course, which features grilled river prawns from Surat Thani and homemade rice noodles with herbs and a sauce of “tai pla” or fermented fish entrails from southern Thailand. Unmistakably southern, yet beautiful and refined.
The “Boiled” dish is inspired by the chef’s grandmother and her “tom katinua khem” or coconut soup with salted beef. The araignee, a small and flavoursome cut of French Charolais beef, is used in both salted, crispy beef and thin raw strips. It is served with a rich, complex beef and coconut broth, heart of palm, and pickled shallots to refine this classic dish.
The “Curry” section of the menu is another highlight. Working in collaboration with Kasetsart University Kamphaeng Saen Campus University, Chef Earth creates a green curry paste using as many of their chilies as possible to create a deep and well – rounded curry. This is served with in-house, dry aged duck breast from Madame Burgaud in Challans, France.
Chef Pâtissière Arisara “Paper” Chongphanitkul once again excites diners with her modern Thai desserts. “Khanom chan” is a classic Thai sweet dish but in Saawaan it is cleverly fused with French opera cake bursting with tropical fruits, jasmine ice cream and aromatic black rice sauce. A carefully selected wine pairing has been curated for the menu, for those looking for something extra special.
We are excited for this new chapter in Saawaan’s story and we hope you are too.
Photography credit: Saawaan restaurant
Opening Hours and Contact Details Saawaan is open for dinner every day 5:30pm – 11:30pm (last order 9.30pm).
Reservation: https://www.saawaan.com/book
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