The Canvas Local Tour 2018 is a trilogy of chef collaboration dinners, each of which showcases a food element as the theme of the dinner. Diners will be able to appreciate each Chef’s signature dishes and indulge in the unique combination of collaborative dishes, as one tasting menu for each of the tour “elements”. The Tour kicked off first at Canvas Bangkok on 7 April 2018 with the ‘Plant Menu’ co-created by Chef Jimmy of PRU-Phuket and Chef Riley of Canvas Bangkok.
‘Plant Menu’
‘Plant’ was used as the theme for the first chef collaboration dinner, this Plant Menu was a terrific experience of plant-based dishes derived from the fresh produces shipped from Chef Jimmy’s farm at Trisara Phuket. Sound ordinary to you? It’s better put in this way – this Plant Menu has enlightened my perception about vegetables. If you think that vegetables taste bland and always need a tasty dressing to bring the flavour to our palate, the fresh produces used in the Plant Menu will definitely surprise you. Each kind of vegetables has a unique, distinguishable flavour that requires no special taste enhancer. The private farm of Chef Jimmy’s produces incredibly delicious vegetables that literally delighted my palate.
Eight-course Plant Menu
snacks
purple corn, smoked andaman sea mackerel preparations of tomato from phuket
Taro, blue swimmer crab, red chili, som jeed
phuket pineapple, kapi, black pepper, lime
Started our dinner with three bite-sized snacks. We were especially impressed with the blue crab and Phuket pineapple. The freshness of blue crabs and the wonderful taste of pineapple still lingers in my mind.
andaman sea bass
cucumber, green mango
It’s a wonderful Thai-meets-West dish. The magic wand of a local Thai fruit – green mango enhanced the flavour of the sea bass. It’s a dish that definitely wins the hearts of the locals, but it also impresses foreigners with the wonderful flavour of Thai produces and cuisine.
sticky rice
shellfish, tomato
We have never imagined sticky rice and shellfish could make such a great couple. The juice of the fresh harvests was fully absorbed by the sticky rice. Despite its unforgettable, toothsome taste, the texture of the sticky rice was another 10 thumbs-up. It was soft, smooth but not too starchy to kill our appetite for other coming dishes.
pit cooked carrot
fermented carrot hollandaise, cured egg
This is my most favourite dish. Literally speaking, I have never tasted such a delicious piece of carrot. This piece of carrot was pit-cooked to reach its caramelized, smoky flavour. The sweetness of the carrot was fully released in every fibre. It’s undoubtedly the best piece of carrot in this universe.
duck
brassicas, pomegranate
It’s another dish to which you could immediately relate to a local Thai dish. The duck was perfectly handled to leave it tender without the smell of game.
thai wagyu tenderloin
mushroom, tamarind
We love this dish. The use of tamarind made this dish of Wagyu tenderloin even more scrumptious. How much I wish to have another one. This dish was a perfect example of simplicity in the cuisine. With a few ingredients chosen, they were complementary in flavour and texture. What I was especially impressed with was the sophistication in flavours.
lemongrass
sorrel, dala
Refreshing! Refreshing! Refreshing! It came at the right time after the Wagyu beef!
dark chocolate
banana, issan rum
This dessert satisfied my sweet tooth. The classic pairing of banana and dark chocolate did not disappoint my appetite. The manipulation of local issan rum enhanced an aromatic sweetness to the dessert! It’s a lovely ending.
Canvas cocktails
The Canvas bar is focused on craft cocktails, many of which utilize local ingredients.
Canvas Local Tour 2018 – “PLANT, SEA, FIRE”
7th April – “PLANT MENU”
Chef Jimmy (PRU-Phuket) X Chef Riley at Canvas
THB 2,900++ for 8 servings, Maximum 50 pax
18th May – “SEA MENU”
Chef Xavier (Big Fish & Bar -Hua Hin) X Chef Riley at Big Fish Hua Hin
THB 1,900++ for 6 servings
15th June – “FIRE MENU”
Chef Num (Samuay & Sons-Esan) X Chef Riley at Canvas
THB 2,900++ for 8 servings, Maximum 50 pax
Who in Gourmet Bangkok team experience The Canvas Local Tour 2018?
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 The Canvas Local Tour 2018?
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?
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
Opening Hours:
Sunday-Thursday, 6pm-midnight (last order for food is 10.30pm, for bar is 11.30pm)
Friday-Saturday 6pm-12.30am (Last order for food is 11.30pm, for bar is 12.00am)
Facebook: https://www.facebook.com/Canvasbkk/
Website: https://www.canvasbangkok.com/
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