Saawaan — Restaurant in Thung Maha Mek Subdistrict

Astoundingly good food, thoughtful menu, great ambience and a fantastic service. Worthy of many accolades. An amazing dining experience here.

What really set this meal apart was the pride the staff took in presenting and sharing their knowledge of their culture and their cuisine, the meal was an interactive immersion into thai cuisine and flavours and it was an amazing sensorial and experiential learning journey. What a memorable lesson, learning with all senses. There was much show and tell and sampling and mixing and experimenting. And our host was always there to illuminate the philosophy of the dishes and the thai cuisine and technique and regional differences that each dish highlighted. Best crash course in appreciating fine Thai cuisine.

It was a set menu of 10 courses with a couple of amuse bouches, one at the very beginning of the meal and then another just before dessert. Another interesting feature was the tea pairing, very similar to a wine pairing. While I had never tried tea pairings before, this one really worked and just like good food-wine pairings, on the occasion you can taste the magic when one transforms the gustatory presence of the other. Highly recommended for all tea-lovers and people who enjoy looking for that experience of a good pairing.

The 1st dish was the most underwhelming of the evening (on hindsight that was probably good as it allowed us to be wowed later on) - uni with chilli jam and madan fruit. My dining companion and I both agreed that the uni was totally overwhemed by the strong chilli jam but luckily the tartness and fruit saved it somewhat. I believe this dish needs some rebalancing to work better.

The rest of the evening progressed well as the menu evolved and the dishes grew in complexity and layers of textures and flavours

The 2nd dish was an early favourite of ours, sticky rice that we had to eat with both hands with an umami dip of delicious creamy crab sauce. This notable dish also went very well with the tea pairing of the white tea, which was one of my favourites.The clean clear taste of the white tea was a really interesting counterpoint to the richness of both the crab and the sticky rice cooked in coconut milk.

The 3rd dish was a salad dish of fermented black pork, pickled cucumber and a variety of thai herbs and vegetables. This was another winner and it reminded me very much of a Thai rainbow rice salad, Khao Yum, where everything was finely chopped and every mouthful was a technicolour explosion of flavours. The fermented pork stood out and the balance with the acidity and brightness of the pickles really played off well. If you take the tea pairing, you might feel a warm blush spread across your mouth and lips as you sip the tea, likely from the chilli and spice, quite a devilishly interesting experience.

The 4th dish was the beef soup but presented in a really unique way where the beef was packaged in a cube wrapped in leaves. This was a layered and complex broth and can be quite alot for the uninitated. I suggest taking a light sip first before taking a full mouthful. Highlight of this dish for me surprisingly was the innocuous thins of refreshing fresh bamboo shoots. Genius.

The next dish "Miang" was a tonal amuse bouche although it was still a substantial and thoughtful chew of green leafy accents. As my dining companion lamented, it worked all too well and swept the lingering memories of pork and beef cleanly off.

Then came the mains and boy were they all a blast! The mud crab fried with cashews and smoked stinky beans or petai as it is known commonly in Southeast Asia was a hit, it came with its own flavour bomb of crab roe powder (!) and was fantastic with the seasoning of a fiery, spicy curry. We were left with smoking but very happy palates which were soothed by the stronger golden tea.

The penultimate main was the quail served with a pickled papaya salad and a sweetish sauce made with Sida tomatoes. This was a delicious rendition of a quail in whichever cuisine, nicely roasted to perfection and the sauce was the perfect...

Dining at Saawaan, and it was nothing short of exceptional! From the moment I stepped into the restaurant, I knew I was in for a special experience. Located in a charming and tranquil corner of Bangkok, Saawaan’s ambiance strikes a perfect balance between modern sophistication and traditional Thai elements.

Atmosphere: The ambiance at Saawaan is an absolute standout. The elegant decor, soft lighting, and comfortable seating create a serene and welcoming atmosphere. The restaurant is relatively intimate, which allows for a relaxed, fine dining experience. The staff were incredibly warm and attentive, ensuring that every guest felt valued and well cared for.

Service: The service was impeccable. From the very beginning, the staff was knowledgeable, friendly, and eager to provide recommendations. They took the time to explain each dish in detail, which really enhanced the overall dining experience. Our server was also highly skilled at suggesting the perfect wine pairings for each course, showing a deep understanding of the menu and ingredients.

The Food: Now, the food. Saawaan offers a modern twist on traditional Thai flavors, and every dish was a masterpiece. Each course was a perfect combination of balance, flavor, and creativity. The tasting menu I opted for showcased the best of what Thai cuisine has to offer, with intricate and bold flavors presented in the most beautiful, artful way.

The som tam (green papaya salad) was an explosion of flavors, with the perfect balance of sweet, spicy, and sour. The tom yum soup, which I had as part of the set menu, was bursting with fresh herbs and rich broth – undoubtedly one of the best versions I’ve had in a fine dining setting. For the main course, the pan-seared foie gras with tamarind and Thai herbs was a standout, beautifully blending French technique with Thai ingredients in a way that felt innovative and utterly delicious.

Each dish was a testament to the skill and creativity of the chefs, offering a perfect blend of traditional flavors and modern presentation. The desserts were equally impressive, with flavors that lingered on your palate long after the meal ended.

Drinks: The drink pairings were also exceptional, with a wide range of options that complemented the complexity of the dishes. The sommelier’s recommendations were spot on, and they had a variety of cocktails and mocktails, including some unique Thai-inspired options, which were refreshing and delightful.

Conclusion: In summary, Saawaan is a must-visit destination for anyone who appreciates fine dining and wants to experience Thai cuisine at its finest. The combination of incredible food, excellent service, and a beautiful atmosphere makes this restaurant a standout in Bangkok's already vibrant culinary scene. It’s perfect for special occasions, romantic dinners, or anyone looking to indulge in an unforgettable meal.

I can’t wait to return and experience the menu again!...

I wish I can give 6 stars to the service team! Read on and you know why! Excellent service standards! Food, excellent for about 2.5hrs of mealtime. Worthy of Michelin status!

Food: Appetiser: it’s a caviar on a pie. Not exactly awesome. The rest exciting thereafter.

Raw (sea urchin dish): displayed in a bowl and served with the sea urchins. Taste is good but I prefer the raw sea urchin by itself. 3/5.

Dip (Rice Paddy Crab with sticky rice): Gosh. If I can give this 6/5! The aroma from the burnt leaves wrapping the sticky rice is awesome. The small crab is the sauce where you dipped the rice in it. I tried using my fingers but better to use the spoon! The salt underneath the shell heightens the taste! I finished the extra sticky rice with the sauce!

Fermented (black pork): 4/5: it’s interesting but didn’t surprise me though.

Boiled (beef soup): 5/5. Great display and the beef soup is delicious. The plate is served hot (really hot) and keeps the soup warm to the last sip!

Miang (wild tea leaves): 3/5. Salty for me.

Stir-fried (Mud Crab + stinky beans. Again. 6/5! The staff brings the leaves and a tasting glass case of stinky beans where you can smell and take a piece to taste! After that, the Chef comes out to show you the egg roe which is freeze dried and on the spot grind to powder and sprinkle generously over the dish! This dish is excellent. You take a bite of the stinky beans, leaves, crab meat, sauce and powder! The aftertaste is spicy from the sauce and sweet from the ingredients!

Charcoaled (Quail). Crazy 6/5. The plate of veg comes first. Next, a steaming clay pot which cooked the quail comes next. The fragrance of the steam fills the air. The quail is deboned and according to the staff, the inlets are stuffed inside. Finished with a tomato base sauce! The staff advice to eat with the veg. This is an excellent advice. If you eat the quail alone, the sauce can be overpowering and too sweet. Mixed with the veg, it’s heavenly! Just like the restaurant name :”Saawaan”.

Curry (grouper with eggplant and curry): 5/5. Served in a very very hot plate, Thick grouper fish fillet, the fish skin (wish there is 2-3 pcs) and the jasmine rice steals the show. While the curry is good, I find it sweet. Nevertheless, combine all into one spoonful and you get a very satisfying meal!

Platelet cleanser: 5/5. It will surprise you.

Dessert 6/5: presentation is pretty and the taste is very good!

Tea pairing: 5/5. The tea pairing is excellent, helped to balance and enhance the dish and helps to put some fire away from the tongue!

Now...Service: 10/5. Booked a grab and the staff came over and offer to wait outside on behalf as she explained the cab might missed the stop! When we walked out, one of the staff assisted us crossing the road and waited till the cab arrived! Right from the beginning, the service staffs were excellent in...