Saawaan Bangkok - Why We Love It
Saawaan does what many fine dining restaurants in Asia struggle to get right. They use traditional flavors with modern cooking techniques. What this does is achieve something nothing short of brilliance and a true taste of how Thai fine dining can be. Chef Sujira 'Aom' Pongmorn and Chef Arisara 'Paper' Chongphanitkul, the female dream duo, have created a truly wonderful restaurant offering flavours from around the country using their long background in fine dining. Having just opened in 2018, yet been awarded their Michelin star for the second time, it's clear to see that this is a rising star to keep an eye on.
The 8-course menu changes seasonally and is dictated by cooking techniques. We started with the 'Raw' course, Sea Urchins, Madan fruit and homemade chilli jam. This led to one of our favourite course 'Dip'. Rice Paddy Crab made Namprik style paired with sticky rice that. It's a very inventive course as the dip is served in the crab shell and the is no cutlery to use, your hands are the tools! Another top dish in our eyes is the delicious 'Charcoaled'. Nakhon Pathom Quail served alongside papaya and sida tomato.
Chef Aom explained how her quail are larger than the normal Thai birds found. Working with farmers, she fed her poultry coconut milk alongside beans and brown rice to make them plump. we sat down with her and discussed the concept more which you can read about here. To finish off the tasting we were treated to a very traditional 'Desert' comprising of Gluay Nam Wa, Coconut Sesame and Mango.
Overall Saawaan is an incredible journey through Thailands cultural history, one to add to the must-eat list!
The menu is priced at a very fair 2450 THB ++ with even a choice of wine pairing at 1890 THB or tea pairing at 680 THB.
What to order at Saawaan
The charcoaled - smoked quail and papaya salad is an authentic blend which is served with dates and is a chef's recommendation.