Saawaan

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.

Krua Chum Sai

Recently I have been occupied with quarantine in Thailand which resulted in a lot less restaurant hopping. The bright side is that staying home gave me an peaceful opportunity to finish some unread books and hobby.

At the moment, Thailand are starting to recover from quarantine period and restaurant starting to reopen with new set of health regulations so I figured it is a good opportunity to support local restaurant and while doing what I love. For everyone struggling with the effect of this global phenomenal, I wish you, your family and all your good friends all the best and I sincerely believe we will emerge stronger than before.

Krua Chum Sai is a hidden gem of Thai traditional restaurant located in Soi Ratchakru near BTS Aree station. They also provide their own parking space. The restaurant has been opened for more than 30 years and the vibe is like a restaurant where your parents have reunion party with their high school friends.

Menu are mainly traditional Thai cuisine. Prices are ranges around 1xx-4xx THB which is reasonable for their quality and portion. What I like about this place is that they do some spicy food which located in tolerable level of tourist and still spicy enough for Thai taste.

Shrimp & Minced pork Thai style Omelet [180 THB]

Apparently this menu is their signature menu. The texture resides in fluffy yet not too oily side. Flavor wise quite balanced. Comparing to Omelet as a popular around Thai restaurant, this one could be classified as a simple yet impressive one.

Stink Bean/Pakria with Chili, shrimp and minced pork [250 THB]

This is the kind of love it or hate it one since Pakria gives a long-lasting smell to your breath after consumption so it is not an ideal menu for a special date. Some people love it and some people just keep avoiding it. Honestly, the stink bean is so light on this one, pretty good for someone trying out for this first time.

Shrimp paste Set with Fried Fish and Veggies – [220 THB]

Contrary to the previous menu, this shrimp paste are full of strong odor from fermented small shrimp. I did backed down on this menu.

Stir Fried Chili shrimp [250 THB]

Appearance could be super spicy and hot. However, the flavor resides on not too spicy and moderate salty flavor. Shrimp texture are also enjoyable.

Overall, I am quite excited I found this little gem. This place is a good fit for bringing seniors for a nostalgia experience still it is a good place to recommend to tourist for a spicy yet not too spicy experience.

EAT MEATS FEST 2

Eat Meats fest is back in Bangkok for 3 days. You can trace back to my dairy in previous year. The event still retain their 3 days period as last year which I feels like it makes the event special apart from 7+ days event.

There have been developments from last year. Firstly, there is a event of live cooking and lottery picking for 15 winners for a limited exclusive menu made by well-known chefs. Fortunately, I did won the lottery and got a chance to share this special experience first handed to all of you.

【 Nikuyama x Mahasarn 】 Exclusive Menu Shewha Wagyu Don

Nikuyama as Beef Omakase provided A3 Wagyu with moderate fatness combine with Mahasarn Gyu tan and fish sauce pickled egg as Thai-Japanese combination menu.

The visual of menu might looks at normal at first. However, as you start breaking egg yolk and combine with rice, beef and Gyu tan, The texture of egg are precisely delicious prepared combining with soft & tender Wagyu and Gyu tan. This is the kind of enjoyable fulfilling meal till last bite. Honestly, I would grab my chance next time I had a chance to eat this again for sure haha.

YAKINIKU KIRABI [300 THB] – Sirloin Wagyu Sushi with Ikura, Tobiko, Wasabi and Yamaowasabi.

Every aspect of Beef texture are prepped as you ordered so the temperature are perfect. Topping up with fresh Ikura and spiciness from Wasabi and Yamaowasabi are just elevate it to the higher level.

RANICHI Jo Tan [100 THB] – This menu does not even appear in the website. But, I seriously love that they asked you how large you want a piece of you Gyu Tan to be prepared. Turns out that the large size is so soft and enjoyable.

Hokkaido Curry [200 THB] – Roast beef curry – Delicious curry rice with beautiful marble roast beef texture.

SHOUTAIAN melt in your mouth Hamburg [260 THB] – Aroma of the hamburg are just insane. This one is actually melt in your mouth supported by sourness from the sauce. The hamburg just disappear in an instant.

Masturi Takoyaki [100 THB] – More on the creamy Takoyaki type opposite to crunchy side like Gindaco. Generous Tako fillings.

Hakodate softcream [50 THB] Milk and Matcha softcream – Good taste but melted too soon under Bangkok weather.