After nearly a year, a sky-high restaurant is back and ready to impress with imaginative Thai cuisine again, starting today.
And it’s coming back with a splash, as chef Monthep “Thep” Kamolsilp, who has overseen Taan for three years, is reconnecting with local farmers and suppliers to create Prode (“favorite,” roughly).
“The menu really showcases Taan’s favorite ways of conveying local wisdom,” Thep said. “We have had some fun reconstructing Thai food through adventurous techniques. There are no boundaries. Each dish is different from before but still puts emphasis on local ingredients.”
Across the nine-course dining experience (THB2,890++), expect soulful, flavor-packed dishes like pla bu, deep fried goby fish with its crispy scales intact served alongside roasted bamboo and Isaan-style yanang leaves mushroom sauce; golae talay, a Southern Thai twist, replacing the usual sweet and spicy grilled chicken with seafood delicacy from Surat Thani paired with northern sweet longan.
For the more adventurous, Thep also whips up northern classics like kua ham, which combines the offbeat meat frog legs with a largely overlooked Thai herb: ko son leaves.
Taan is located on the 25th floor of Siam@Siam Design Hotel on Rama I Road. It opens 6pm to 11pm from Tuesday to Saturday. Reservations are required.
