R-HAAN x ASEAN EXCLUSIVELY PROJECT
Combining the cuisine of the palace with a rustic village recipe, this dish is made using select rice flour from Chai Nat in the Central Plains, precious caviar produced by the Royal Project in Doi Inthanon in the North of Thailand and our own smoked coconut. The result is a bite that comes alive with color, aroma and texture, creating a perfect balance between sweet and savory.
Pad Thai with ‘Klaeng Rice Noodles’ and Gulf of Thailand banana prawns wrapped in green chive crêpe
This dish is inspired by the Local Chef Thailand project that supports sustainable tourism in Thailand using the living heritage of food, turning local ingredients into delicious, balanced meals. Noodles from Klaeng, made in the same way from generation to generation for over one hundred years, are enhanced with fresh Banana prawns, dried shrimp and shrimp paste from Rayong on the Gulf of Thailand. The sweet, salty and sour flavors compliment the bite of the noodles and the crisp flavor of chives.
This Crispy Noodle Dish is a complex recipe from the palace that incorporates a variety of ingredients and condiments as well as various methods of cooking. Key ingredients include Som Sa which are Bitter Oranges from the groves of Nonthaburi, providing fragrant, sweet and tangy juice, and organic coconut sugar from Amphawa District. The thin strands of noodle are laced with the citrus zest and other flavorings which are sweet, sour, salty, bitter and spicy served in Krathong Thong: crispy, delicate pastry cups made from rice flour.
This traditional dish is made from fresh hand-pounded curry paste blended with the shredded flesh of ‘Pho Estuary’ Featherback Fish from Pak Nam Pho in Nakhon Sawan province. It is mixed by hand and fried in special rice bran oil until mouthwateringly golden. It is served with jellied Achard, a pickled cucumber from Doi Ang Khang Royal Project in the North of Thailand and and Hom Mali rice vinegar. This dish is salty, spicy, sweet and sour with just a hint of bitterness.
This is a popular dish from the southern provinces of Thailand. The highly prized free-range chickens from Betong are first seasoned with a traditional marinade then grilled over Madan charcoal that imparts a distinctive aroma and finally basted with creamy goleh sauce.
This elaborate salad is an ancient Thai recipe that traces its roots back over a millennium to the Dvaravati period. Thai curry paste is roasted until fragrant then mixed with delicately smoked Sheatfish from the Chao Phraya river, coconut milk from Thap Sakae and tamarind for sourness, then used to dress a salad composed of nine organic vegetables from all over Thailand and served with pheasant steamed with aromatic herbs.
This bowl of Tom Yum soup is steeped tradition, starting with the natural river prawns from Lampam River in Phatthalung in the South. Seasoned with limes from Suan Ban Phaeo in Samut Sakhon for sourness, first-pressed fish sauce from Mae Khlong for saltiness and organically farmed bird's eye chili from Pak Nam Pran for a kick. All these ingredients come together harmoniously topped with the flavor of the sweet shrimp-head broth enriched with shrimp fat. The tastes are lifted through the freshness from kaffir lime leaves and zest.
Deep-sea Bass from Laem Sak Bay in Krabi is grilled then glazed with tamarind sauce, flavored with fish sauce and Petchaburi brown sugar (forming the classic sour, salty and sweet flavor profile) Served with sweet asparagus from Don Tum in Nakhon Pathom.
Green curry paste is pounded by hand just like the way it was in the royal palaces, including twelve kinds of fresh Thai herbs and nine spices. The finished paste is fried and then cooked down with freshly extracted coconut cream. Braised Thai beef ribs from Buriram cooked with fish sauce and fleur de sel from the salt marshes of Samut Songkhram complete a dish that is spicy, sweet, salty and fragrant, hitting all the notes of a traditional royal palace curry.
‘Bang Taboon’ crab meat in herbed coconut milk reduction served with ‘Chaiya’ salted egg, deep-fried ‘Singburi’ striped snake fish fillet and fresh vegetables
In Thai meals with multiple shared dishes, it is necessary to have dips or relishes that often make use of salted or sun-dried fish. They are served with fresh vegetables and herbs for dipping. This sauce which is sweet, salty and a little tangy, plays an important role of tying together the identity of tonight's meal, enhancing its enjoyment and making it complete. The dish is served with five varieties of rice from all over Thailand: Thung Gula Rong Hai Jasmine rice from Roi Et; Sang Yot from Phatthalung; Riceberry rice from Kamphaeng Phet; Kong Doi rice from the North of Thailand; and Brown rice from Suan Chitralada, the original producer of Brown rice in Thailand.
Choices of Rice from Nationwide. Hom Mali rice from Thung Kula Ronghai, Roi Et; Sang Yot rice from Phattalung; Riceberry rice from Kampaeng Phet; Kong Doi rice from the North of Thailand and Organic Brown rice from Chitralada Palace, the inspiration for the production of Brown rice in the Kingdom of Thailand.
‘Nam Dokmai’, ‘Okrong’ and ‘Mahachanok’ mangoes parfait with mangosteen sauce filling, mango with ‘Chiang Mai’ sticky rice, ‘Monthong’ durian macaron served with ‘Koh Pha-Ngan’ coconut ice cream
Newly-harvested Khiew-Ngoo sticky rice from Chiang Mai is paired with mangoes parfait made from three different varieties of mangoes and served with mangosteen sauce filling, a macaron of Monthong durian from Rayong; Kanom Gason Lamjiak, a pan-roasted coconut dessert scented with flower water; and fresh coconut ice cream made from GI coconuts from Pha-Ngan, Surat Thani. This dessert showcases the rich variety of fruits available throughout the year. Traditional Thai desserts represent lasting friendship and the sweetness of eternal happiness.
ASEAN MENU 5,912++ per person
Pairing Wine 1,800++
All prices are in Thai Baht and are subject to 10% service charge plus applicable government tax