Experience the transformation of traditional Thai street food into refined gastronomy at KHAAN Bangkok. This Michelin-recommended establishment showcases Chef Aom Sujira Pongmorn’s masterful 11-course tasting menu that celebrates Thailand’s rich culinary heritage through contemporary techniques and sustainable ingredients.
Crafting the Experience
Nestled in the sophisticated Soi Somkid area of Bangkok, KHAAN represents the culmination of Chef Aom Sujira Pongmorn’s remarkable culinary journey. The restaurant, located at 14/3 Soi Somkid, opened in September 2023 and has quickly established itself as a must-visit destination for fine Thai cuisine. Operating from 5:00 PM to 1:00 AM (last seating at 9:30 PM), KHAAN embodies the perfect balance between traditional Thai flavors and modern gastronomy.
As We stepped into the dimly lit restaurant, the gentle aroma of lemongrass and galangal immediately transported us to a place where traditional Thai cuisine meets contemporary gastronomy. Tonight’s 11-course tasting menu promised to be an exploration of Thailand’s rich culinary heritage through a modern lens, and what followed was nothing short of extraordinary.
Chef Aom Sujira Pongmorn’s 11-Course Tasting Menu
The evening began with an impressive array of Amuse Bouche that showcased Thailand’s four distinct regional cuisines. Each bite-sized creation told its own story of Thai culinary heritage through Chef Aom’s innovative lens.
A standout was the Southern-inspired crab curry, reimagined as an organic confit egg bathed in turmeric oil. The delicate dish featured hand-picked crab meat sourced from Rayong’s local fishermen, finished with a dusting of kaffir lime powder that added an aromatic lift to each bite.
The Northern Khao Soi appeared as an innovative black squid ink crostini enriched with Thai cheese from Hang Dong. Each crisp bite revealed a filling of Espuma sauce rice topped with uni and Loei-sourced macadamia nuts – a luxurious interpretation that maintained the soul of this beloved Northern dish.
The traditional Khanom Jeen Nam Prik was cleverly transformed into a mini cake accompanied by the Three spices grinding , pepper, coriander root, garlic – a playful reference to its accompaniments. The kaeng buad sauce provided a rich foundation, while golden split peas, Khanom Rarai, and chili powder created layers of texture and flavor that honored the original dish while pushing its boundaries.
The Gan Pak Kad, pickled for eight days in Gaeng Chamuang, offered a perfectly timed palate cleanser, its balanced acidity preparing us for the courses to come.
After this captivating introduction, our journey through the courses began with “กุ้งมะนาวดอง” (Kung Manao Dong), a masterful presentation that set the tone for the evening. The Andaman Tiger Prawns were impeccably fresh, their natural sweetness perfectly complemented by the bright, citrusy notes of house-made pickled lime. The accompanying tomalley cracker added an unexpected but welcome crunch and depth of flavor that elevated the dish to new heights.
The second course, “มันปูนาข้าวเหนียวย่าง” (Man Pu Na Khao Niew Yang), celebrated the humble rice paddy crab with remarkable sophistication. The rich, creamy crab meat was expertly paired with grilled sticky rice, creating a harmonious blend of rustic comfort and refined technique. The smokiness of the rice added an additional layer of complexity that lingered pleasantly on the palate.
Perhaps the most visually striking dish of the evening was “ข้าวพันผัก” (Khao Pan Pak). The fermented Sang yod rice served as a canvas for an artistic arrangement of dry-aged turnips and Thai borage. This dish perfectly embodied the restaurant’s philosophy of respecting traditional ingredients while pushing the boundaries of presentation and technique. The fermentation process gave the rice a subtle tanginess that complemented the earthiness of the aged turnips.
The next course, “ต้มข่าหอยนางรม” (Tom Kha Hoy Nang Rom), reimagined the classic coconut soup with both Barron point and Surat Thani oysters. The lacto-fermented king oyster mushrooms added an unexpected umami depth to the familiar galangal-infused broth. This interpretation maintained the soul of tom kha while introducing new elements that made perfect sense within the dish’s framework.
A refreshing interlude arrived in the form of Tang Mo Ajad, a sophisticated palate cleanser that cleverly reinterpreted the traditional Thai watermelon preparation. The dish featured a delicate composition of watermelon essence infused with O-aew powder, a traditional herb jelly from Phuket. Fresh watermelon cubes were crowned with a house-made watermelon granita, creating a multi-textural experience that cleansed and invigorated the palate while showcasing the versatility of this humble fruit.
One of the evening’s highlights was “ปลายี่หร่าซอสกุ้ง” (Pla Yeesra Sauce Kung), featuring the day’s catch from local fishermen. The fish was impeccably fresh, its delicate flesh enhanced by an aromatic shrubby basil and a sophisticated Thai bisque that packed just the right amount of heat. This dish exemplified the kitchen’s commitment to supporting local fishing communities while delivering world-class cuisine.
The “แกงเผ็ดเป็ดย่าง” (Gaeng Ped Ped Yang) showcased Khao Yai duck paired with Paka-Um-Pun rice in a five-spice curry that was both comforting and innovative. The duck was perfectly rendered, its skin crispy and flesh succulent, while the curry sauce demonstrated an impressive balance of heat and aromatic spices. The specific choice of rice variety showed attention to detail that elevated the entire dish.
The meal concluded with a masterful interpretation of Thailand’s beloved “ข้าวเหนียวมะม่วง” (Khao Niew Mamuang). The seasonal ripe mango was paired with what they playfully called “forget husband sticky rice” – a reference to the dish’s irresistible nature. The addition of mung bean provided a subtle earthiness that balanced the dessert’s sweetness perfectly.
The meal concluded with an enchanting selection of Petit Four that once again paid homage to Thailand’s four regions. The presentation featured carefully crafted miniature delights that served as a final showcase of Chef Aom’s mastery of both traditional and contemporary techniques.
A delicate Thong Muan rolled wafer, made with white sesame and filled with black sesame (nga kee mon) mochi, demonstrated perfect textural contrast. The Southern Khanom Duang took an innovative turn as a house-made marshmallow infused with torch ginger flower, its floral notes adding an unexpected sophistication.
The Lod Chong Nam Kati was brilliantly reimagined as a riceberry tart, layered with taro paste, Thai cantaloupe, coconut cream, and the traditional green “worms” – each element carefully balanced to create a harmonious whole. The finale, an Isaan-inspired chocolate filled with som ma-peed (a local citrus), provided a perfect blend of familiar and surprising flavors that left a lasting impression.
These petit fours weren’t merely sweet endings but rather a thoughtful reflection on Thailand’s diverse culinary landscape, each bite offering a final reminder of Chef Aom’s ability to honor tradition while embracing innovation.
What makes this tasting menu truly special is not just the technical execution, but the storytelling behind each dish. Every course reflects a deep understanding of Thai culinary traditions while demonstrating a fearless approach to innovation. The wine pairing options (4 or 6 glasses at 1,950 and 2,450 THB++ respectively) showed similar thoughtfulness, with selections that complemented rather than overwhelmed the delicate flavors of the dishes. For non-alcohol drinkers, the tea pairing (690 THB++) offered an equally sophisticated alternative.
At 3,850 THB++ for the tasting menu, this dining experience represents the pinnacle of modern Thai cuisine. While the price point (excluding 7% VAT and 10% service charge) positions it firmly in the special occasion category, the value lies not just in the exceptional ingredients and technical execution, but in the cultural journey it provides. Each dish tells a story of Thailand’s rich culinary heritage while pointing toward its exciting future.
The restaurant has managed to create something truly special: a dining experience that honors tradition while embracing innovation, that feels both proudly Thai and confidently global. It’s a reminder that great cuisine can be both a celebration of where we come from and an exploration of where we might go next. For anyone seeking to understand the exciting developments in contemporary Thai gastronomy, this tasting menu is nothing short of essential.
For the most current menu offerings and seasonal specialties, please contact the restaurant directly. Advance reservations are highly recommended.
Dining Options and Pricing
Tasting Menu Experience
- 11-course tasting menu: 3,850 THB++
- Wine pairing options:
- 4 glasses: 1,950 THB++
- 6 glasses: 2,450 THB++
- Tea pairing: 690 THB++ (Prices exclude 7% VAT and 10% service charge)
Location and Reservations
Contact Information
- Address: 14/3 Soi Somkid, Lumphini, Pathumwan, 10330 Bangkok, Thailand
- Email: [email protected]
- Line: @khaanbkk
- Phone/WhatsApp: +6692-441-6547
- Website: https://www.khaanbkk.com/
- Reservation: https://www.tablecheck.com/en/khaan-bangkok/reserve
Opening Hours
- Tuesday to Sunday: 5:00 PM – 1:00 AM
- Last seating: 9:30 PM
- Closed on Mondays
