R-HAAN — Restaurant in Khlong Tan Nuea Subdistrict

This is my first experience with a 2 * establishment, my party consisted of one local Thai and two Americans (including myself) with a reservation made several weeks in advance. The service was extremely attentive the moment we arrived by taxi to the parking lot to the end when they summoned a taxi for us, and the staff was knowledgeable about every dish (we asked many questions about the sourcing and description and each question was answered in full). They inquired about any food allergies and spice preference after they presented the menu set meal with descriptions of each item. The presentation was incredibly attractive and appetizing per dish; it truly felt as though we received a well rounded flavor journey of many classic Thai dishes and spices. There were only two items I did not enjoy out of the 8 course meal (dipping dish with veggies and one of the appetizer items) but this is not to say any part of the meal was bad. Every item was well explained and guided through, every instance of the experience was attended for (topping off sparkling water and offering an aromatic experience per most dishes). The food was delightful; I loved the expression of flavour profiles being in musical note form, with each dish showing a scale of which "notes" were included for that particular part. We All agreed the full experience was definitely worth a one star, and my brother was curious what was accomplished to get the second star, though I'm compelled to say the service delivery and presentation was quite worth another star, but we admittedly did have to ask for the bill. There were several birthdays that occurred during our meal where some wait staff sang in small groups, which felt slightly out of place, but I'm sure was special for those who were celebrating, as they received an extra, delectable looking dish for their occasion. For approx $160/person (at time of posting) I feel this place deserves the accolades it has received. The demographic of those around us was primarily English speaking, and our local cousin we treated to the meal mentioned the meal felt quite expensive and out of range for the average Thai person. That being said, he agreed the experience was incredible, if a bit catered towards foreigners, as it's flavours come complex and deep and reminded him of classic Thai food with a elevated interpretation. The maitre d' asked us of our origin and how we chose the place to dine, and asked our opinions of the menu, showing such gratitude to our comments. My only suggestion would be to be slightly more attentive to the restroom (I had to jiggle and push the door to get the locking mechanism to work, and the toilet seemed a little less standard for such a seemingly upscale place. If you have the chance to try this place with a foreign budget, I would say try this place at least once, and treat a local friend if you can (it's quite the experience). I would bring a friend back to try this place when traveling through, but I don't know if this would be in regular rotation for me as the experience is so unique. I would say this place isn't for everyone; it's a culinary flavor journey, yes, but at it's core, is a single chefs interpretation of his own Thai food. I personally chose to dine here to experience the Michelin star name and enjoyed myself thoroughly. If I return to Thailand with a new friend, I will do my best to bring them here for...

Visiting a two Michelin-starred Thai restaurant in Bangkok was a culinary experience we had eagerly anticipated. This was our first foray into such a prestigious dining setting for Thai cuisine, and we were eager to see how the restaurant would deliver on its promise of excellence.

To start, the quality of the food, the impeccable service, and the attention to detail from every member of the staff undoubtedly reflect the high standards that have earned this restaurant its stars. The main course, in particular, stood out as exceptional. The Panang curry and the spicy fried beef were, without exaggeration, some of the best I have ever tasted. The depth of flavor, the freshness of the ingredients, and the meticulous preparation were truly impressive.

However, and this is where my critique begins, it seemed that the restaurant's intention was to present Thai food and its rich tapestry of spices to a global audience, possibly aiming to showcase the authenticity of Thai cuisine in its most intense form. As a result, the predominant flavor profile across nearly all the dishes—excluding the desserts and drinks—was dominated by heat and spiciness. Every dish, from the starters to the mains, was imbued with a level of spice that, while delicious, became the central theme of the meal.

For those seeking an introduction to authentic Thai food, this may be exactly what they’re looking for—a bold, fiery representation of our culinary traditions. However, in my humble opinion, this approach does not entirely encapsulate the authenticity of Thai cuisine as we know it.

Thai cuisine, as any native would attest, is not just about heat; it’s about balance. Thai dishes are crafted with an intricate interplay of flavors, textures, and temperatures. For instance, a meal that includes a spicy dish is typically paired with something cooling, like a soup, to temper the heat and provide relief. If one dish is dry, it is often accompanied by something more fluid or moist. This harmonious balance is what makes Thai dining so special and reflective of our culture’s sophistication and pride.

In this light, a meal that exclusively emphasizes spiciness, while expertly prepared, does not fully represent the essence of Thai cuisine. It lacks the balance that is so integral to the Thai way of eating, where no single flavor dominates but rather all elements coexist in harmony. This is not to say the meal wasn’t enjoyable—far from it—but it felt more like an interpretation of Thai cuisine through the lens of spiciness rather than a true reflection of the diverse and balanced nature of our food.

As for the service, it was impeccable, living up to the restaurant’s reputation. The ambiance, however, was somewhat less remarkable. While the interior was comfortable and well-appointed, the view from the windows—looking out onto the building across the street—left something to be desired. A view that incorporated a garden or some greenery would have significantly enhanced the dining experience, making the time spent there feel more special.

In conclusion, while this Michelin-starred restaurant certainly delivers on many fronts, it’s important to recognize that true authenticity in Thai cuisine is not just about showcasing spice but about achieving a delicate balance of flavors that together create a complete...

Tonight, we had the rare opportunity to indulge in an exquisite dining experience at R-HAAN, a restaurant adorned with two Michelin stars. The event showcased a 7-course meal paired with fine wines, held from July 17-19, 2024. This dinner marked the debut of R-HAAN’s new rainy season menu, a testament to their culinary innovation.

The meal began with an Amuse-Bouche, a selection bursting with freshness, skillfully blending traditional Thai flavors with contemporary techniques. Served in five bites, each representing a region of Thailand in the concept of “Northern Delights, Central Wonders, Isan Flavors, Southern Escapes, and Eastern Mystique”:

Course 1 featured Tom Kha Young Coconut in fresh coconut milk from Thap Sakae, paired with 100% caviar from the Royal Project in Thailand. The smooth coconut milk offered a sweet, creamy base, while the caviar provided a savory, umami punch.

Course 2, Laab Lue Tomato Salad, showcased Northern Thai tomatoes confit, mingling with herbs and spices akin to laab. Served cold with avocado purée, it provided a refreshing, balanced flavor, mimicking the depth of a meat-based dish with the freshness of tomatoes.

Course 3, Bamboo Shoot Curry, was an Isan bamboo shoot curry with organic chicken, presented in a roll for ease of eating. Accompanied by white and black shimeji mushrooms, the dish featured a spicy, sour, and slightly sweet taste, enhanced by Thai basil foam and bamboo shoot crackers.

Course 4, Royal Consommé, was a clear soup filled with warmth and a harmonious blend of spices, slightly tangy and featuring organic egg sausage, providing a comforting and flavorful experience.

Course 5, Super C 10 Sorbet, crafted from ten seasonal fruits rich in vitamin C, was a refreshing palate cleanser. The pomelo base from Pak Phanang offered a sweet and tangy contrast.

Course 6, Wisdom of Thai Taste, presented a meticulously crafted ensemble of four dishes, showcasing Thai herbs’ diversity: grilled river prawn with tamarind sauce, lamb Panang curry with its deep and aromatic spice, stir-fried Thai Angus beef with fresh wild ginger, and garlic-infused black rice providing a rich, savory harmony.

Course 7, the dessert course, offered two choices: Mango Sticky Rice, featuring three varieties of mango – Ok Rong, Nam Dok Mai, and Maha Chanok, with coconut ice cream from Thap Sakae, delivering a sweet and fragrant delight; or Five-Color Bua Loy with Sweet Egg, a seasonal specialty offering a refreshing and sweet finish.

The evening concluded with Petit Fours, consisting of four exquisite bites: Thai Coffee Whiskey Chocolate, Lychee-Scented Thai Liqueur Chocolate, Mandora-Inspired Orange Sponge Cake, and Thai Masked Puff, each offering a harmonious blend of flavors and textures.

The service at R-HAAN was impeccable, with staff demonstrating a deep knowledge and passion for sharing the stories behind each dish and wine pairing. Their commitment to providing a world-class dining experience was evident in every detail.

The highlight of the evening was the opportunity to preview R-HAAN’s rainy season menu, showcasing seasonal and local ingredients that celebrate the richness of Thai cuisine and emphasize R-HAAN’s dedication to sustainability and...