Located on Sukhumvit Soi 38, easy to walk from BTS Thong-lor station. KAVEE refers to the art of Thai cuisine, characterized by its exquisite flavors and intricate presentation, arranged in a way that is both visually stunning and harmonious, reminiscent of a beautifully composed poem or artwork.
KAVEE is a Thai restaurant that embodies the fusion of Thai cuisine and European culinary techniques. Its owner and chef, Tae, has a background working in several Michelin-starred restaurants in cities such as New York, San Francisco, Beverly Hills, and LA, as well as in Thailand. Despite his impressive resume, Tae remains friendly and humble, and brings his expertise to create an exceptional dining experience at KAVEE.
My visit to KAVEE for the ‘Shade’ journey was truly unforgettable. This season, Kavee is proudly featuring the richness and diversity of local cuisine from Thailand, which is something that I greatly appreciate.
From my experience at KAVEE, I can say that the chef has a discerning eye when it comes to selecting the best ingredients for his dishes. He sources the finest Thai ingredients and incorporates seasonal ingredients to create a unique blend of flavors and textures that is both fresh and exciting. This attention to detail and dedication to quality is evident in every dish at KAVEE, making it a must-visit for food enthusiasts who appreciate exquisite flavors and beautiful presentation.
At KAVEE, the broth of local dried seafood is a soul-soothing delicacy that is not to be missed. This aromatic hot soup is simmered for days to extract the full richness of umami flavors from locally sourced dried seafood.
The standout dishes at KAVEE
Chef Tae personally sources the river prawns straight from the Tapi River in Surat Thani, which happens to be his father’s hometown. The unique aspect of these prawns is that they are caught at the point where fresh water meets the sea, resulting in a tender, sweet, and clean flavor profile. Chef Tae pairs them perfectly with watercress, chakram leaves (seablite), and a bouillabaisse sauce that has a Southern-style chili paste twist, creating a pleasant heat. The dish is also a feast for the eyes, beautifully presented with edible flowers and colorful herbs. I must say, it is a work of art.
Nakorn Ratchasima duck with maitake mushrooms and fermented soybeans, accompanied by a chlorophyll puree made from local greens. Chef Tae uses dry-aged duck that is then smoked with rice straw to achieve a light smoky aroma. The crispy feuille de brick cigar is stuffed with stewed maitake mushrooms, fermented soybeans, and dried chili, and served with a duck jus sauce that is slow-cooked from duck bones and infused with Sichuan peppercorns. The dish is completed with a vibrant emerald-green chlorophyll puree that perfectly balances the saltiness and spiciness of the other elements. This exquisite creation showcases the chef’s expertise and innovation in combining traditional Thai flavors with modern culinary techniques.
Another standout dish at KAVEE is the Wagyu beef with grilled gem lettuce and vegetable jus. This exquisite creation features premium Wagyu beef from Japanese black cattle sourced from Nagi, Okayama. The cattle are fed with Kuromame, or Japanese black beans, which enhances the umami flavors and marbling of the meat. The Kuromame Nagi A4 beef is grilled to perfection and served with a vegetable jus that is infused with truffle. The jus is inspired by the traditional Chinese vegetable stew known as Jab-Chai, which brings out the umami taste of the vegetables. The added truffle gives the jus an earthy aroma that complements the richness of the beef. This dish is a testament to the chef’s skill in marrying different flavors and textures to create a truly unforgettable culinary experience.
With the Marian plum currently in season, Chef Tae has created a delightful surprise for dessert. The dish features a refreshing sorbet made from Marian plum, paired with a delicate sato jelly made from Thai rice wine. The sorbet and jelly are complemented by the subtle flavors of tarragon, jasmine, and yuzu snow. While Marian plum is a common ingredient in Thai cuisine, Chef Tae’s rendition takes it to a whole new level. Unlike the typical overly sweet and sour flavor of Marian plum, Chef Tae’s version is gentle yet flavorful, making it the perfect palate cleanser after indulging in the rich flavors of the Wagyu beef dish.
If you’re not typically a fan of sweet desserts, you won’t want to miss KAVEE‘s Smoked Khao Yai Jersey milk ice cream with roasted chestnut and smoked caramel sauce. Crafted from Jersey milk, which is renowned for its creamy texture and superior nutrition, this ice cream boasts a velvety smooth texture that will leave your taste buds wanting more. The roasted chestnuts add a satisfying crunch to the dish, while the smoked caramel sauce offers a perfect balance of sweet and salty flavors with an umami twist. It’s a unique and delicious dessert that’s not to be missed!
KAVEE‘s Petite Fours showcase a tantalizing array of flavors inspired by local ingredients from all over Thailand. The Passionfruit bonbon features the tart sweetness of passionfruit sourced from Chiangmai, while the Banana crème duplomat with peanut butter is made with ripe bananas from Pathum Thani. For something more savory, try the unique Fish sauce caramel toffee made with top-quality fish sauce from Rayong. Despite the unconventional pairing, this toffee is surprisingly addictive and will have you craving more. Finally, the Toasted rice tea nama chocolate features toasted tea from Chiang Rai for a delicate yet rich flavor that’s the perfect way to end your meal.
I absolutely love Kavee, a restaurant located in Sukhumvit 38 Bangkok, Thailand. Chef Tae’s creations are nothing short of impressive, especially the dried age duck, Tapi river prawn, and Thai Wagu dishes which are all so tasty.
Location: 1st Floor of IdeoMorph38 Condominium, Sukhumvit 38, 400 M easy walk from BTS Thong-lor