R-HAAN, Bangkok, Two Michelin Star – Royal Thai Fine Dining Winter Menu by Chef Chumpol Jangprai

1 May 20231 May 2023 Gwendolyn

R-HAAN, a two Michelin-starred fine dining restaurant in upscale Thonglor, offers authentic Thai cuisine served in traditional Thai ceramics, reminiscent of how Thai royalties dined in the olden days.

Embark on a gastronomic culinary journey led by chef Chumpol Jangprai. The Wisdom of Sustainable Winter Season Samrub THB 5212 is a delectable list, with a choice to add on Wine Pairing THB 3512 and/or complement with specialty cocktails. I had the winter menu in February this year. Currently, R-HAAN is serving the summer menu.

The restaurant is posh and Thai-styled. There are valet parking and staffs to usher guests from the entrance all the way to their seats.

I was seated in the middle of the dining area and the noise level got really loud as the restaurant became packed. Not something I would have expected.

The Amuse Bouche is a stunning platter comprising of five bite-sized snacks. Arranged to showcase the different parts of Thailand, each one has a different taste profile and story to itself.

Presented in a box are Traditional Winter Northern Jelly Curry, A Crispy Wild Piper Leaf with Thai Herbs served in Golden Pastry, Udonthani Style Spicy Minced Duck Salad served with Young Musk Melon, Hom Kradung-Nga Herbs’ Rice with Sai Buri Budo Aromatic Seasoning Sauce and ECC Dumplings with Crab Meat and YAIMOM Flour.

Meanwhile, the next four courses is a roller-coaster of hits and misses.

The Deep Sea Black Tiger Prawn from TRANG Province is visually appealing, but a tad chewy. Even the Aromatic Grilled Duck Breast with Wild Honey Passion Fruit Sauce is also slightly tough and gamey.

The much-anticipated Grilled Charcoal Buriram’s Angus Fillet with Spicy Jartisann Basil Cheese and Basil Oil was rather dry and the melted cheese seemed out of place.

The only saving grace is the Tom Kha Cappuccino. A cup of coconut cream and galangal bisque whisked till velvety smooth surprises with tender bits of squid and a tinge of spiciness.

A refreshing sorbet is served as interlude.

The main course fared way better. There are five choices and diners get to choose three.

The Ku Lao-Tak Bai Salted Fish and Blue Crab from Gulf of Thailand Dip is accompanied with two pieces of deep-fried organic chicken and assorted organic fresh vegetables. The dip is tasty and brimming with crab meat.

The R-HAAN Tom Yam Kung Signature and KORAT Wagyu in Herb Extract Aromatic Consomme Soup are served from siphon. The tom yam kung is flavoursome and paired with fresh, succulent prawns. Another worthy contender is the melt-in-the-mouth wagyu beef blanched just right in the hot, umami consommé.

Savour the dishes with a choice of New Year harvest Hom Mali Rice or Supreme Highland Organic Brown Rice.

For desserts, there is the beautiful plate of Sohm Choon (featuring a lychee-flavoured dome cake) and Petit Fours of Sanae Jan Hom (a round chewy sweet), Sam Pun Nee (a meringue-liked pastry), Thai Milk Tea Chocolate and Mango & Passion Fruit Chocolate.

A cup of tea or coffee is served together.