฿฿฿฿ · European Contemporary
Samrub Samrub Thai
฿฿฿฿ · Thai
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Saawaan means ‘heaven’ in Thai, and you’ll feel like you’ve been there with this contemporary 10-course set menu. It’s a creative showcase of Thai flavours, art and cooking techniques, including raw, fermented, boiled, miang, stir-fry, curry and desserts. Besides premium imported goods like Jean Paul’s Utah Beach oysters, Brittany Tourteau crab and Challans ducks, they use local seasonal ingredients like organic rice paddy crab from Sing Buri, or squid from Krabi.
They overcame poverty, cancer and self-doubt to pursue their passion for the food business. We celebrate their stories.
We celebrate Asia’s top female pastry chefs who are paving the way for the next generation.
Enhance your dining enjoyment with these culinary vocabulary builders.
Discover the flavourful secrets of the world-famous crescent-shaped pastry.
From emerald rice paddies down to towering coconut groves along the coastal provinces, agriculture touches on every aspect of the Kingdom’s landscape. Around 40% of the Thai population still depends on farming for their livelihood, making safe and sustainable methods more important than ever. Likewise, as Michelin-starred restaurants and humble family-run eateries alike desire to serve healthier and environmentally conscious food, Thai-based chefs have prioritised organic ingredients in their menus.
The first MICHELIN Guide Dining Series kicks off with an ode to Bangkok’s dynamic street food.
From hyper-local produce, to hyper-exclusive reservations, these are the foods and dining concepts you can expect to see in Thailand in 2019, according to some of Thailand’s favourite chefs and top food critic.
Ladies take center stage, as the 2019 Michelin Guide expands the ranks of Thailand’s female chefs, while building on Thai culinary traditions.