Saawaan [sà-wăn] สวรรค์ [ สะ-หฺวัน ] means ‘Heaven’ in Thai, which is the goal of Chef de cuisine and owner Sujira ‘Aom’ Pongmorn to elevate Thai cuisine through different techniques from grilling, steaming, stir-frying and fermentation. Using local ingredients sourced from all over Thailand.
Amuse bouche starts with JOK (congee) consisting of rice puree, grilled pork, and quail egg, deep fried shrimp packed with an explosion of satisfying taste, then cleansed with a twist of “Tang Mo Pla Hang” substituting watermelon with pineapple.
RAW – Ama Ebi/Cucumber/Coconut/Kaffir Lime Oil
Sweet and juicy Ama Ebi are one of my favorite ingredients all around due to their distinct flavor and texture. Normally found in Omakase course which makes it so exciting to try out a twist of Raw Ama Ebi in Thai style appetizer.
Packed with a flavorful soft and sweetness Ama Ebi texture with creamy coconut and spice blended underneath plus herbs on top. A pleasant way to start my Thai twist culinary experience.
DIP – Rice Paddy Crab/Somsaa/Red Curry Paste/Sicky Rice
Presentation wise, an exotic view of rice paddy crab apart from typical street food Som tum style. Rice Paddy Crab are creamy and contains a spark of sweetness which goes perfectly with Aromatic sticky rice. plus they provide extra sticky rice just in case you still craving for more.
STIR – FRIED – Frog/Lesser Ginger/Holy Basil/River Weeds
First of all, hands on presentation of frog on lotus leaf with hydrophobic lotus effect and first time I have seen frog sausage. A twist of spiciness and distinct aroma of Holy Basil leaf and chunk of soft texture. Crispy frog skin are just phenomenal crunch. Frog sausage was a good snacking bite.
FERMENTED – Fermented Noodle/Peanut/Mung bean/Organic Vegetables
This is a part where sour & spicy and sweet tooth persons part ways. The sauce are peanut packed flavor with strong sweetness flavor so if you are a sweet person, this one will probably make your day. I personally like a twist of good fermented noodle and delicious fried veggies.
BOILED – Ranong Barracuda/Snake Fruit/Tumeric/Acacia Leaves
First of all, no that was not pan-seared scallops. If you ever tried Thai yellow curry then you know about their distinct and strong aroma. Adding a sizzling and our snake fruit sourness elevated this dish to a more enjoyable level with tender and fresh Ranong Barracuda texture. Extra point for peeled snake fruit by the way.
MIANG – Chamuang/Thai Kumquat/Riceberry/Young coconut
Flavor explosion in your mouth! Normally, Miang are not even my thing and most newer generation. This one was simple and enjoyable with Thai Kumquat or Somjeed sourness with crispy Riceberry supported by Chamuang hebal aroma and Young coconut sweetness.
CHARCOAL – Nakhon Pathom Quail/Papaya/Prickly-Ash/Sida Tomato
When the staff are preparing a huge pot, your excitement just keep on increasing. Quail are served with sweet sauce which stand as an opposite spectrum to fine sliced papaya on sour with herbal scent.
CURRY – Beef Tongue/ Homemade Massaman Paste/Almond/Grape
A refreshing take on Massaman curry. Just learned that Massaman curry are originated from Persian empire during a spice trade boom. As expected, Massaman curry starts with strong sweetness. Fortunately, there are roti and rice cracker to balance things out.
Somzaa as a palette cleanser. *Extreme sourness explosion*
DESSERT – Chocolate from Chanthaburi/Chumpon/Chiang Mai
Thai cocoa trend have been booming for a while now. It was a good opportunity to taste and compare chocolate from each areas in the same dessert. Choux pastry was definitely enjoyable with a moderate balance sweetness and bitterness. With a brief moment, this whole plate was gone *Poof*
Petit four are comprised of “Khanom Beung “, toddy palm meringue and sweet basil; “Dhara Thong”, made of mango, passion fruit and watermelon seed; “Khanom Krock”, a coconut brulee tart. All of these little treats are at excellent quality. I could see myself buying these as a gift for a special occasion. I had numerous modern twist of Thai desserts which I am glad to see all of these are going in a not too sweet way yet elevating each ingredients.