Saawaan re-opens its doors with a new menu created by Chef de Cuisine Sujira ‘Aom’ Pongmorn and Chef Pâtissière Arisara “Paper” Chongphanitkul.
Saawaan means “Heaven”, to me this place is heaven on earth. This is the kitchen theatre of chefs to modernize and innovate the modern Thai authentic cuisine for their diners.Article by www.luxurysocietyasia.com
Saawaan new culinary journey features
Frog | Lesser Ginger | Holy Basil | River Weeds
Fermented Noodle | Peanut | Mung Bean | Organic Vegetables
Ranong Barracuda | Snake Fruit | Turmeric | Acacia Leaves
Chamuang | Thai Kumquat | Riceberry | Young Coconut
This popular dish is originated from the local dish, made from the fat of Sing Buri wild rice paddy crabs mixed with Thai herbs before putting back in the crab’s shell and grilled. The crab is served with grilled wraps of coconut milk-scented sticky rice wrapped in banana leaf. The dip is light yet flavourful and delectable.
Seen some shots from the visit.
Ama Ebi | Cucumber | Coconut | Kaffir Lime Oil
Fermentation is commonly used in Thai food, an example of which is Kanom Jeen, thin rice noodles that have been fermented for days. This new dish serves the noodles, which have been fermented for weeks, in a peanut and mung bean sauce accompanied by a selection of tempura made from vegetables, herbs and flowers from an organic farm in Nakhon Pathom. Article by www.luxurysocietyasia.com