After earning its second Michelin star in 2019, R.Haan restaurant, led by Chef Chumpol Jangprai recently unveiled the restaurant’s new seasonal menu, the “Royal Symphony Thai Samrub: Winter Season.”
The main attraction of the meal must be the menu Chef Chumpol fondly named “11 Year Old.” It’s a starter, that it was the first salad plate his mother let him prepared to serve their clients in the restaurant for the first time when he was only 11 years old, hence the name.
The dish comprises of an arrangement of fresh herbs salad which includes deep-sea Tiger prawn sourced from Chanthaburi province mixed with Thai herbs and Tanee banana blossoms and topped with a special spicy sauce which the chef inscribed the number 11 on the plate.
Diners can choose from an array of options presented including the aromatic black chicken consommé with black galingale and a sweet bite of golden longan, Saraburi duck egg-yok confit with herbal fish sauce served with aromatic Paloh sauce and Riceberry sponge cake, tom yam soup with river prawns, Gaeng Hang Lay with Kurobuta pork leg or the southern Thai yellow curry with blue crab meat for the main accompanied by the Hom Mali rice freshly harvested from Yasothorn province.
The highlights have to be the locally sourced produce from various farms and providers in and around Thailand including virgin fish sauce from Amphawa, mackerel from Mae Khlong and Thai caviar.
While dessert is the dark chocolate made from Thai cacao from Chiang Mai shaped into a large cacao pod filled with chocolate mousse served with vanilla ice cream with mango sticky rice and a set of petit fours.
The new seasonal menu is priced at B2,912++ per person, an additional B2,000++ for wine pairing including beautifully chosen organic sauvignon blanc from the Spanish winery Menade by Secala and NV Gonzalez Byass Solera 1847 with sherry from Andalucia.