Bangkok (Thailand) – May 21, 2018 (travelindex.com) – As the saying goes, “There are fish in the water and rice in the fields.” This proverb aptly reflects the greatness of Thailand, the culinary kingdom. Thailand’s rich culture, art, and traditions, passed down through generations, have shaped the unique flavors of Thai cuisine.

The R-HAAN restaurant is dedicated to authentic Thai cuisine. Each dish is prepared and seasoned by an experienced Thai chef using the finest ingredients and traditional recipes. It's no wonder that every dish reflects the charm of Thai cuisine.

Every dish served at your table not only represents the authentic taste of Thai cuisine but also reflects the artistry of royal tableware from the Rattanakosin era. Each menu is presented on beautiful, handcrafted dishes made by professional artisans, underscoring R-HAAN's commitment to the highest quality. Authentic traditional Thai cuisine and the enjoyment of every single bite – that is what R-HAAN strives for.

From inspiration to reality: Chef Chumpol Jangprai, widely known as the "Master Chef" of Thai cuisine, has dedicated his life to learning, experimenting, and refining his Thai recipes, always researching and sourcing the finest local ingredients. Today, Chef Chumpol and his partner, Mr. Piti Bhirombhakdi, heir to a renowned Thai food and beverage company, are ready to realize their dream and present the essence and charm of authentic Thai cuisine. Born from a deep love for authentic Thai cooking, the upscale Thai restaurant R-HAAN promises an unparalleled culinary experience.

The wisdom of Thai cuisine

The wisdom of Thai cuisine encompasses five elements. Thailand is fortunately rich in regional ingredients. R-HAAN selects only the finest ingredients from all parts of Thailand, including red snapper from Bang Pakong, flower crabs from Pak Nam Bangtapoon, specially fed "Kam Pang San" beef, chilies from Ratchaburi, and jasmine rice from northeastern and northern Thailand.

The finest ingredients are then blended with spices under heat to ensure a perfect combination. The heat not only cooks the ingredients but also gives the dish an appealing color.

The balanced interplay of ingredients, spices, cooking time, and spiciness creates the distinctive, harmonious flavor of Thai cuisine, which unites the five basic tastes: sour, sweet, creamy, salty, and spicy. In addition to these five basic tastes, authentic Thai cuisine also offers characteristic, slightly bitter and piquant notes that linger on the palate. This combination of characteristic aromas is what makes Thai cuisine so charming.

Here, the chef's passion and fresh ingredients combine to create the perfect menu at R-HAAN.

Thai Samrub (a selection of dishes) – balance and shared enjoyment. R-HAAN Restaurant values ​​the wisdom of Thai cuisine, which blends Thai culture and abundant local ingredients with traditional and modern cooking methods. R-HAAN's kitchen utilizes both the traditional charcoal oven and modern kitchen equipment. A selection of dishes (Samrub) is served in the center of the table and shared among guests according to Thai dining tradition. A menu includes at least 18 different dishes and may feature seasonal specialties from the chef. This menu selection is carefully curated to balance the diverse aromas and flavors of each dish, ensuring they complement each other harmoniously – just as Thai food should.

R-HAAN offers three samrubs. Each samrub is named after a Thai intonation mark. (See the menu for more information.) 1. Samrub Eak 2. Samrub Tho 3. Samrub Tri

This is a selection from the menu, which is created using the finest local ingredients from all over Thailand. The menu is adjusted seasonally, depending on when the Emerald Buddha changes its seasonal attire.

The best of Samrub Eak begins with "Kanom Krok Cream Tom Kha Caviar Krongkarn Luang Doi Indhanon". This exceptional amuse-bouche is made with coconut cream infused with galangal and served in the style of Thai takoyaki. The seasonal Indhanon caviar forms the perfect crispy topping.

After the sensational amuse-bouche, three different appetizers are served on a golden tray. The first is freshly prepared Thai rice noodle soup, enjoyed with chili dipping sauce made according to the recipe of great-grandmother Sa-Guan Sri. Another authentic Thai appetizer is crispy rice noodles, royal style, covered in edible gold leaf. The final appetizer is "Thod Mun Pla Grai Pak Naam Pho," a fish cake made with Pak Naam Pho river fish, served with three different flavors.

The main course includes dishes that represent the best of Thai cuisine, such as modern Tom Yam soup with river prawns, mango tree ant eggs and wild star gooseberries, mixed with herbs and local vegetables, “Pak Naam Bang Ta Boon” blue crab in creamy coconut milk and shallots, crispy “Bang Pakong” sea bass with sticky red curry and crispy minced pork, green curry with bird’s eye chili and “Kam Pang San” specially fed Thai beef, accompanied by chili and fish sauce made from bird’s eye chili from Ratchaburi and fermented fish sauce from Rayong, steamed Hom Mali rice from two provinces (Chiang Rai and Ubon Ratchathani) and five varieties of steamed brown rice (riceberry rice, Gaba rice, Sangyod rice, hill tribe brown rice and Hom Mali brown rice).

This course (Royal Thai Samrub Eak) ends with Thai desserts and the crowning finale of petit fours, which are freshly prepared daily according to Royal Thai's dessert recipe.

Experience the flavor and wisdom of Thai cuisine at the unique R-HAAN, located at Sukhumvit 55, Thong Lo Soi 9. Grand opening: May 23, 2018