Chef Riley (30) and Chef Aom (32) are among the youngest chefs to receive Michelin stars last year. Although their cooking styles differ, both are champions of using local Thai produce. Within the eight courses, diners are taken on a journey from late morning to evening, each dish painting a picture of the changing landscape along the city’s streets.

“I want the first snack to open people’s hearts and taste buds to Bangkok’s dawn,” says Chef Aom. “The Fried Sweet Yam and Salted Egg is a play on my favourite Thai snack, Kanom Kai Nok Krata. I’ve added a twist of Saawaan’s style and added salted egg yolk.” Chef Aom has also selected a childhood favourite for the Roasted Pork in Lime Broth. “As a child, I would accompany my grandmother to order this dish at street restaurants. It’s a soup typically made with duck, but I prefer to serve it with free range pork from Nakhon Pathom, homemade pickled lime with plum juice and local salt from Samut Sakhon Province.”

The dishes served by Canvas also come with surprising twists. “Our Blue Swimmer Crab dish is inspired by Som Tum Pu Ma Dong,” explains Chef Riley. “The dish will be highlighted by ingredients common in Som Tum like tomato and green papaya, but the interpretation will be dramatically different. The crab is steamed at low temperatures and served with several preparations of green papaya (pickled, grilled, puréed, ribbons), and finished with a chilled broth of tomato water flavoured with garlic, chilli, palm sugar, and citrus.” Canvas will also make use of Thai Wagyu. “Our Thai Wagyu is sourced from farms in Buriram, Nakhon Ratchasima, or Mukdahan provinces. The "Thai Wagyu" is a Japanese crossbreed, and has a rich, savoury flavour that can be reminiscent of pandan.”

“At Canvas our food uses local ingredients but it is not exactly Thai cuisine. We are switching it up for this collaboration to focus on Thai street food,” says Chef Riley. “I’ve eaten at Saawaan and it was one of the best meals I had last year. Chef Aom is super talented, humble and driven. I’m very excited to get in the kitchen with her. I’ve also worked with the talented Chef Paper before, and I was very impressed with her desserts.”

With a laugh, Chef Aom chimes in, “I met Chef Riley at the Michelin star announcement a few months ago, and my first impression of him was someone who is completely creative.”

The meal will conclude with a special dessert of Kluay Nam Wa Ice Cream by Chef Paper, who tells us a bit about her style of cooking. “The Thai flavours are completely recognisable, but we modernise the textures and presentation.”

Chef Riley adds, “Saawaan and Canvas both like to challenge our guests into trying things that have not been done before. That’s what we both have in common. I think diners can expect a lot of that in this collaboration.”

In agreement, Chef Aom concludes, “It’s going to be fun!’

The dinners will be held on 2 April at Saawaan and 3 April at Canvas with wine pairings and champagne. The MICHELIN Guide Dining Series featuring Saawaan and Canvas is a private event. 

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Here's What Our Inspectors Said About Saawaan (1 Michelin star)
'Saawaan' means 'Heaven' in Thai, which is exactly where Chef Aom wants to take you through her authentic Thai cuisine. Available only in a set 10-course menu, dishes are full of creativity and well executed, providing a truly special journey through Thai flavours, culture and art. The seasonal ingredients are locally sourced, such as organic rice paddy crab from Sing Buri, or squid from a small fishermen's village in Krabi.

Here's What Our Inspectors Said About Canvas (1 Michelin star)
With a beautiful oversized canvas on the wall, this restaurant is where art meets food and every dish looks like a masterpiece. Driven by premium local produce and a variety of techniques, Chef Riley has created an inspirational seasonal menu. A tasting menu of 6 or 9 courses takes diners on a real culinary journey; the live action in the kitchen can be enjoyed from the counter seats. Tables and a bar upstairs offer privacy and intimacy.