{"id":52690,"date":"2019-10-03T07:22:37","date_gmt":"2019-10-02T23:22:37","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=52690"},"modified":"2019-09-25T17:26:26","modified_gmt":"2019-09-25T09:26:26","slug":"r-haan-bangkok","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2019\/10\/03\/r-haan-bangkok\/","title":{"rendered":"R-Haan \u0e23\u0e49\u0e49\u0e32\u0e19\u0e2d\u0e32\u0e2b\u0e32\u0e23\u0e44\u0e17\u0e22\u200e, Bangkok: Food Critic Recommended this Michelin-Starred Restaurant Which Serves Royal Thai Food"},"content":{"rendered":"

\"\"Since the closure of Gaggan<\/a>, generally considered as the best restaurant in Bangkok<\/strong>, many restaurants vie for the top position. This Filipino food critic<\/a> puts forth R-Haan<\/strong> as a viable option.<\/p>\n

The celebrity chef Chumpol Jangprai<\/strong> (of IronChef Thailand<\/em>) of R-Haan serves Royal Thai cuisine<\/strong> to the public. The cuisine includes old forgotten recipes that he has researched, presenting in a multi-course samrub\u00a0<\/em>(traditional Thai shared eating style).<\/p>\n

\"\"
I love using mother-of-pearl spoons<\/strong>.<\/figcaption><\/figure>\n

Even the tableware is reproduced from traditional Thai tableware once used in the Royal Palace during the Rattannakosin era.<\/p>\n

They only had one set menu when we were there: monsoon menu<\/strong> 2912++ baht (S$131) per person.<\/p>\n

\"\"
Amuse bouche: Crispy coconut coriander crepe roll<\/strong><\/figcaption><\/figure>\n

After a welcome drink presented with dramatic dry ice, we’re off! It’s a bit risky to serve\u00a0coriander<\/strong> in the crispy coconut coriander crepe roll\u00a0<\/strong>because some people have DNA that makes them find coriander distasteful<\/a>.<\/p>\n

But this risk has paid off with us. It is super delectable! The crispiness pairs well with the earthy smoke; the coconut with the spicy-sour tom kha cream. Topped it off: the luxurious bubbly caviar from The Royal Projects.<\/p>\n

\"\"
Spicy fern salad with Chaiya salted eggs from Surat Thani<\/strong><\/figcaption><\/figure>\n

Our excitement soon dulls with too many spherification<\/a> in the dishes, including the salted egg in a sphere in the fiddlehead fern salad. Not sure why it was necessary to spherify it.<\/p>\n

The salad is interesting and if I say it’s too sour, I could put it down to Thai cultural tastes. The oysters, which look tiny, explode with flavours.<\/p>\n

\"\"
Mushroom collagen jelly soup with bamboo grass and sweet bamboo shoot crumble<\/figcaption><\/figure>\n

Another spherification dish: they make mushroom soup in a jelly sphere. It is innovative in making a soup into a solid, playing with textures and ideas of what a soup is. But the crumble is dry as sand, giving an unpalatable sensation.<\/p>\n

\"\"
Northern Thai charcoal grilled Korat Wagyu spicy sausage; tapioca ball stuffed with river prawn; Phuket yellow curry blue crab meat and creamy crab<\/figcaption><\/figure>\n

Another spherification dish, I have had enough. The basil sphere sits on the Wagyu Thai spicy sausage, a streetfood, which is super tasty.<\/p>\n

\"\"
A bit extra.<\/figcaption><\/figure>\n
\"\"
Free range chicken consomme with Bilimbing<\/figcaption><\/figure>\n

For soups, they have a choice of either tom yum soup with live king river prawns<\/strong> or, if you cannot take spicy,\u00a0free range chicken consomme with bilimbing<\/strong>. (Bilimbing is an Asian fruit which gives the soup a tamarind-like sourness.)<\/p>\n

The consomme is uplifting. While the tom yum isn’t spicy–Royal Thai dishes are supposed to be less spicy–the prawns are amazing. Never have I eaten prawns that are so sweet and umami.<\/p>\n

\"\"
Sweet basil rice; Buriram Angus silver shank beef Massaman curry with nine curry spices; Jungle climbing perch fish curry with rattan shoot from Sakon Nakhon<\/figcaption><\/figure>\n

At this point of the meal, they dump all the dishes on the table and we eat it communal style. The food goes downhill from here.<\/p>\n

The perch fish curry<\/strong> is weird: pungent, almost liquorice-like, yucks. The\u00a0beef Massaman curry<\/strong> is okay, tender and sweet.<\/p>\n

The\u00a0sweet basil rice<\/strong> is dangerous–so fluffy and soft like cloud–I was tempted to ask for more.<\/p>\n

\"\"
Spicy, tamarind stir-fried ground pork with Thai vegetables and crispy sepat Siam fish<\/figcaption><\/figure>\n

This\u00a0spicy tamarind stir-fried minced pork<\/strong> tastes exactly as it sounds but what is interesting is that it acts like a dip for the\u00a0local Thai vegetables<\/strong>, many of them unfamiliar to me. Each piece brings to the dip its unique flavour. I thought this dish seems more like a welcoming snack than a main.<\/p>\n

\"\"
Steamed crab meat curry and butter cream crab on banana blossom<\/figcaption><\/figure>\n

While the steamed crab curry\u00a0<\/strong>is nice, it gets cold (and not tasty) quickly. Besides, it is a similar repetition from a pervious dish, making it seem like the chef has run out of creativity.<\/p>\n

\"\"
Chocolate mousse dome, tamarind ice cream, candied coconut wrapped in roasted pancake<\/figcaption><\/figure>\n

Like the mains, the desserts are no good too.<\/p>\n

I understand where they are going with the chocolate mousse<\/strong> but it doesn’t work. There is a layer of chilli gel in the chocolate mousse (not a novel idea to pair chilli and chocolate), and the chilli is supposed to go with the sourish tamarind ice cream<\/strong>. It’s like this: chocolate pairs well with chilli which pairs well with tamarind. But the chocolate, which forms the mass of the dessert, just doesn’t complement the tamarind.<\/p>\n

And I don’t understand the necessity of the candied coconut.<\/p>\n

\"\"
Mango tatin with virgin Phet Pha-Ngan coconut milk ice cream<\/figcaption><\/figure>\n

The classic mango sticky rice <\/strong>is reinvented here: they made a mango-shaped casing, enclosing cubes of mango. It is fun but not the best.<\/p>\n

All around us were tourists, no locals. I suppose locals would know cheaper restaurants with better food. Including a bottle of very expensive water<\/strong> (550baht, S$25!!!), we paid 7514baht<\/strong> (S$338), which is the price of one return-flight (SIN-BKK) on Thai Airways.<\/p>\n

Dress Code : Smart Casual (no open-toe footwear, no sleeveless.)
\nYou may make a reservation on Chope<\/a>.<\/p>\n

\n

Monsoon Menu<\/strong>
\n\"\"<\/a> \"\"<\/a><\/p>\n

\n
R-Haan<\/strong><\/a>
\nEnglish Address: 131 Pai Di Ma Di Klang Alley, Khwaeng Khlong Tan Nuea, Khet Watthana, Bangkok 10110
\nThai Address: 131 \u0e0b\u0e2d\u0e22\u0e44\u0e1b\u0e14\u0e35\u0e21\u0e32\u0e14\u0e35\u0e01\u0e25\u0e32\u0e07 \u0e41\u0e02\u0e27\u0e07\u0e04\u0e25\u0e2d\u0e07\u0e15\u0e31\u0e19\u0e40\u0e2b\u0e19\u0e37\u0e2d \u0e40\u0e02\u0e15\u0e27\u0e31\u0e12\u0e19\u0e32 \u0e01\u0e23\u0e38\u0e07\u0e40\u0e17\u0e1e\u0e2f 10110
\nT: + 66 2 059 0433 \u2013 34, + 66 95 141 5524
\n6 pm – 11 pm
\nfacebook<\/a><\/address>\n

Food: 5.5\/10
\nPrice \/ value: 5\/10
\nDecor \/ ambience: 6\/10
\nService: 8\/10<\/p>\n

\n

You may be interested in…
\n–Issaya Siamese Club, Bangkok Thailand: #39 Best Restaurant in Asia<\/a>
\n–Bo.Lan, Bangkok Thailand: #37 Best Restaurant in Asia<\/a><\/p>\n

\n

Written by Dr. A. Nathanael Ho.<\/a><\/p>","protected":false},"excerpt":{"rendered":"

R-Haan \u0e23\u0e49\u0e49\u0e32\u0e19\u0e2d\u0e32\u0e2b\u0e32\u0e23\u0e44\u0e17\u0e22\u200e at Bangkok serves Royal Thai cuisine and is touted to be one of the best restaurants in Bangkok. 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