We will never forget R-Haan

R-Haan means cuisine in English. Awarded one Michelin Star in 2019, R-Haan endeavours to bring to its diners authentic Thai cuisine using traditional recipes and quality locally-produced ingredients through the delicate hands of Chef Chumpol Jangprai. His conscientiousness in bringing an authentic Royal Thai dining experience to diners has translated into a wonderful culinary journey on our palate. While authenticity is undeniable, his latest summer menu further confirms Chef Chumpol’s outstanding knowledge in traditional Thai dishes.

In this Royal Summer Weekend Menu, not only is every dish carefully prepared by Chef Chumpol, but each is also served in beautiful, hand-painted Thai traditional ceramic tableware, replicating the kind of dining experience once served in the Royal Palace during the Rattannakosin era.

R-Haan is recommended not because it has awarded one Michelin Star but because of its consistency and loyalty in authenticity. The cuisine at R-Haan is an enjoyment of bursting layers of flavours. Once you have had one meal there, your memory of the taste of food will naturally reinforce your desire for the next visit.

It is exactly how I feel after my first dinner at R-Haan. What we have tried was the ‘Welcome Summer Samrub Menu’.

Welcome Summer Samrub Menu

Amuse-bouche

Smoked coconut with homemade pork sausage served with ground river fish mixed with ground roasted rice and aromatic coconut milk with bitter orange
Singburi triple cooked sundried river fish mixed with sugar and deep fried shallot served with watermelon and three flavours caviar

Excited by the smell of tempting smoke, the amuse-bouche was rich in Thai herbs and flavour. It’s a perfect refreshing start.

Appetizer

Steamed mix vegetable salad with sundried ‘Pak Naam Pho’ river fish and chilli paste coconut cream dressing
Spicy crab salad with Thai rice flour vermicelli and crab egg espuma
Crispy rice crackers served with free-range chicken liver

Eating from left to right, this set of appetizer was a dreamland for our palate to experience multidimensional flavours. I especially love the spicy rice crackers with chicken liver, which was silkily creamy.

Special dish from Chef Chumpol

Our Instagram moment came with this scrumptious prawn served on top of a piece of dry ice. It was a very nice transition dish to our main dishes.

Thai family style main dishes

Hot and spicy soup with smoked dried fish and giant catfish caviar baked with flower of salt from baan-dung
or
Classic Thai tom yam soup with live king river prawns & fresh herbs brewery

There were two kinds of soup for us to choose from. Each soup tasted rich with layers of original Thai flavours from the herbs and spices. The soup was sophisticatedly served. Fall in love with this R-Haan at one sip.

Thai steamed free-range chicken curry with young coconut shell and wild basil leaves
Stir-fried spicy poung young tamarind and ground pork served with vegetables and crispy sepat siam fish
Stir-fried spicy wild boar with red curry paste and ‘Chantaboon’ amomum villosum
Beef charcoal-grilled with ancient Thai copper pod curry ‘Kaeng Khe Lhek’
Stir-fried asparagus from Don Tum with ‘takbai’ salted threadfin fish

The main courses were served for sharing. We ate in a traditional Thai-style. It’s also a kind of family style that allows laughter and joy circling around our dining table. By sharing, we had more joy; by sharing, we experienced the cultural way of Thai dining.

Served with steamed new crop hom mali rice from Yasothorn and five kinds of steamed organic brown rice (riceberry, homnim rice, sangyod rice, hill tribe brown rice and Chitralada Palaces rice)

Dessert

Thai top tree mangos parfait with virgin Phet Pha-Ngan coconut milk ice cream with palm fruit with syrup and steamed Petchaburi toddy plum cake made

Delicate and delicious! Beautifully plated in a western way while bursting with traditional Thai flavours in the mouth with joy.

Thai fruits and petit fours

Where is R-Haan?