The 3-month COVID-19 lockdown has intensified my desire for enjoying a meal by a pair of trusted hands. When stepping into July 2020, nothing is more exciting than being able to dine at restaurants. Canvas has returned to the dining scene since July. Chef Riley Sanders has not disappointed us. His 18-course menu is a celebration of beautiful Thai produces.
Sourced from different parts of Thailand, the menu comprises ingredients from different parts of Thailand. Fresh harvest such as sturgeon from Hua Hin; duck breast sourced from Khao Yai; exotic produces like hausa potatoes from the South of Thailand; black sticky rice from Petchabun; and red rice from Surin are outstandingly featured in his menu. Every dish exhibits Chef Riley’s boundless creativity in bringing out the best flavours and textures of the local ingredients in Thailand.
The plating and presentation of the dishes resonate the name of the restaurant. They are food on a ceramic canvas – simple but delightful to see in the eyes. Among all the dishes, I am especially impressed with the duck breast with pineapple, long pepper and ginger. This game was perfectly cooked to its perfect tenderness. The piece of the black pineapple becomes the soup for the duck breast, adding an enticing sweet flavour that complements the juice of the duck breast. That black pineapple, using the same method for making black garlic, takes six days to reach its context and flavour.
The Thai wagyu with tomato and wild pepper leaf comes with the duck breast. The flavours of both do not contradict each other. It is another layer of delightful flavour. The tenderness of Thai wagyu tattoos on my mind, the beef jus and the use of pepper leaf makes the flavour of this dish so intense that it actually inspires a painful desire for more.
Another dish that I really like is the black sticky rice with Royal Oscietra caviar, coconut and sacha inchi. The black sticky rice is one of the very best types of black rice sourced in Thailand. When it is cooked to perfection, it is aromatic, floral and soft. It is a pleasure to have the black sticky rice rolling on the tongue while savouring. The elegance and beauty of caviar add an agreeable flavour of the ocean to the best rice.
The softshell crab with fennel, passionfruit, cowslip creeper is another dish I would give 5 stars to. I would like to especially mention the alcohol for this dish – Josko Gravner, Ribolla Gialla 2007, Friuli Venezia, Giulia, Italy. It is a brilliant choice to pair with the softshell crab, giving a rounded flavour which pleasantly complements each other!
One thing that I highly recommend is alcohol pairing. It was a flawless experience. Designed by Roberto Cini Mencacci, the General Manager of Canvas, the selected alcoholic beverages complemented the flavours of the food, giving me a highly satisfying experience on the palate. The alcohol selected has a diverse taste profile, featuring beautiful selections from Japan, Spain, France, Austria, Greece and Italy; from organic wine and luxury well-recognized wine to Japanese sake and umeshu. The whole dining experience has been elevated.
If you don’t drink alcohol, not a problem. There is a non-alcohol (tea) pairing! Although I haven’t tried it yet, I find this tea pairing idea fascinating!
FOOD: THB 4,500++
Alcohol pairing: THB 2,900++
Non-alcohol pairing: THB 1,200 ++
Who in Gourmet Bangkok team visited Canvas?
Chelsea Chan ~ A food lover, golfer, fun lover, and adventurer Chelsea was born in Hong Kong and is a genuine food lover. Her palate is especially sharp on Cantonese food, delicacies from Hong Kong and meat (especially beef, chicken and lamb). She is able to taste how the food is cooked and prepared. Besides, she is also a pro buffet gourmet because of her unlimited appetite. When she says ‘too sweet’, it may not be sweet for you as her preference for chocolate is 72++ dark chocolate.
Neng Srichaisak ~ A pro golfer, travel lover and photographer Neng was born in Bangkok and is an enthusiastic photographer. Ever since joining the Gourmet Bangkok Team, he has developed an intense interest in food and food photography. He is good at searching the best angle for a dish. He likes spicy food and is able to tell the exotic spices used in Asian cuisine. He also acts as the Thai-Cantonese interpreter for Chelsea when reviewing restaurants in Bangkok. As he is a pro golfer, he reviews all golf courses for Gourmet International Team.
Will Gourmet Bangkok recommend Canvas?
Definitely! Even if this event is over, Canvas Bangkok is highly recommended! We really enjoy the dining ambience and the cuisine offered at Canvas.
You will love the chef collaboration dinner! Book your table now! ~ Chelsea Chan
Where is Canvas Bangkok?
Address: 113/9-10 Sukhumvit Soi 55, (near Thonglor Soi 5, opposite of Tops Supermarket), Klongton Nua, Wattana, Bangkok 10110 Phone: +6699 614 1158