The Wisdom Symphony of Sustainable Samrub
Chef Chumphon ChaengPri (R-HAAN) Restaurant
The Wisdom Symphony of Sustainable Samrub”
“R-HAAN” would like to invite you to the journey of Thai Cuisine through the finest local ingredients and herbs from 5 regions of Thailand. Precious menu will be created by Chef Chumpol Jangprai which brought you to valuable memory while enjoying the “New Samrub”.
Experience the Wisdom of Thai cuisine through the concept of “The Wisdom Symphony of Sustainable Samrub” at R-HAAN.
Wisdom of Thai Cuisine
R.HAAN Fine Dining Thai restaurant under the concept that ‘There are fish in the water, there is rice in the fields’ that defines us to see the integrity of the Thai land. full of excellent authentic Thai objects that has been passed on from generation to generation making this land full of enchanting flavors And those who have tasted it will be able to absorb the Thainess perfectly.
“R-Haan” invites you to join us for an impressive experience. with the best food menu
“The Melody of Sustainable Thai Food Wisdom” by Chef Chumpol Jangprai, co-founder of the restaurant.
has compiled the best menu of the restaurant presented through the wisdom of Thai food with meticulousness in every step
From the selection of the best ingredients of the season from the best raw materials from each region in Thailand
to deliver the most impressive elation give birth to all In every word I tried
Restaurant information
Restaurant (R-HAAN) was founded by Mr. Tod-Piti Bhirombhakdi, the Company’s director. Boon Rawd Brewery Co., Ltd.
Together with Chef Chumpol Jangprai under the concept “In the water there is fish, in the field there is rice”, intends to present the abundance.
of the wisdom of Thai food Emphasis is placed on selecting the best raw materials from local regions in each region to present in amazing new style through the unique identity of Thai food, all 8 melodies
with sour, sweet, oily, salty, bitter, spicy, astringent and tingly flavors, carefully arranged and presented in an amazing menu.
The mind is ready to enhance the taste of deliciousness with the five senses, namely form, taste, smell, color and touch, which are perfect and ready to be passed on.
Thai food standard with grace and grace Guaranteed quality with a Michelin Star Award 2 stars 3 years in a row The year 2020-2022 that has come with pride of the restaurant team. ready to continue the enjoyment
The beauty and value of Thai food Under the concept of a restaurant that intends to pass on the wisdom of Thai food to
Diverse and sustainable customer groups
This newly opened Thai restaurant on Thonglor Soi 9 is elegant and private, perfect for spending a special time while enjoying the taste of authentic Thai food. Inside the shop there is a private atmosphere. decorated in contemporary Thai style Emphasize the use of lotus flowers to give a Thai-style sweetness with a delicate aroma.Increase relaxation for visitors Behind is a garden area. Add green space to give shady There is also a private VIP room zone that uses a long wooden table. with comfortable chair View the beautiful garden from the large glass can accommodate up to 20 seats.
The water bar has plenty of drinks while waiting for friends to meet up. People waiting for their friends to drink and wait.
The presentation of each menu is inspired by the chef. both in terms of containers that must be authentic and uniquely Thai It was modeled after the original equipment used in the palace. causing the joy of eating real food.
The highlight of this restaurant is the famous chef from Iron Chef, Chef Chumphon Jangprai, who has created a variety of dishes. and prioritizes the matter of raw materials, emphasizing authentic Thainess The raw materials here are not imported from abroad. Do not use frozen ingredients Instead, they use seasonal products of Thailand and the experience of chefs who seek out the best from all over the country to create a menu instead Based on the royal robes of the three seasons of Phra Buddha Maha Mani Rattana Patimakorn So that Thai people can get to know the feelings of people in the past when eating at the time and environment.
Let’s start from the first menu
Welcome to Thailand
R.HAAN proud to present Amuse- Bouche in
“Sustainable Wisdom of Thai Herb SamRub”
Every menu has been meticulously created.
A mix of Thai herbs and the best ingredients in each region
By Chef Chumpol Jangprai, author of the article.
“Thai food as the most delicious medicine in the world”
Open the deck with an Amuse- Bouche dish that will
take you all around the Kingdom of Siam.
all 5 regions to experience the unique taste of each region
Amuse- BoucheWelcome to Thailand
Crispy Vermicelli with Northern Style Curry SauceNorthern food Presented in the form of framed noodles.
River Prawn Croquette brushed with Shrimp Paste
Traditional fried shrimp cakes Royal recipe from the Ayutthaya period
North-East Black Sausage with Free-Range Organic Chicken & Chicken Liver
Chicken from Sakon Nakhon Mixed with galingale.
full of deliciousness and the benefits of Thai herbs
Blue Crab Meat wrapped with Bean Curd Sheet
Crab clams wrapped in tofu skin from Ramphueng Bay
Southern Style Chicken Liver with Turmeric Mango Chutney
A combination of cod liver, chicken liver, and duck liver.
Eat with Mango Chutney, Fresh Turmeric, and Turmeric Extract.
which is regarded as the best Thai herb in Thailand
Pak Waan Jelly topped with Mixed Pak Waan Avocado and Ant Egg Salad with Thai Spicy Caviar Sauce.
“Wild Sweet Leaf” is a local vegetable high in nutrition. It is popular in the North, Northeast, and Central regions of Thailand. It is a source of protein, vitamin C, beta-carotene, calcium, along with good fiber that helps to balance the body. Mixed with Thai herb salad. Then incorporate “red ant eggs”, a local raw ingredient from Nakhon Ratchasima. Rich in protein, low calorie, high nutritional value, eat together in one bite. It is a treasured local dish that has been around for a long time.
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Experience the Wisdom of Thai cuisine through the concept of “The Wisdom Symphony of Sustainable Samrub” at R-HAAN.
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Appetizer 1
Thai Golden Crispy Roll Stuffed With Mixed Coconut Cream and
Water Chestnut.Topped with Caviar
Andaman Seatood Croquette
Watermelon Stuffed with Caviar Salad Sauce
Topped Sweet Dried Fish and Crispy Shallot
2020 Chardonnay by Enate, Somontano – Spain
“Watermelon stuffed with Caviar Salad Sauce topped with Sweet Dried Fish and Crispy Shallots”
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The taste of the Symphony of Thai food. Watermelon, a refreshing fruit of summer, carefully selected and mixed with the best-dried snakehead fish from Singburi province, finely ground and seasoned with cane sugar by the chef. Fried shallots and herbs extracted from shallots showcasing in a menu to impressively welcome guests.
Singburi dried fish Created from natural river fish, it contains “omega-3 fatty acids” that help nourish the brain. And various nerve “collagen”, which helps nourish and stimulate the work of cells.
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Watermelon contains the amino acid “citrulline” that nourishes the circulatory system, “lycopene”, an anti-oxidant. Reducing the risk of developing serious diseases and reducing the accumulation of fat deposits in the blood vessels. “Vitamins A and C” help build collagen. Protein that keeps skin soft and hair healthy.
Experience the Wisdom of Thai cuisine through the concept of “The Wisdom Symphony of Sustainable Samrub” at R-HAAN.
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Thai Golden Crispy Roll Stuffed With Mixed Coconut Cream and Water Chestnut Topped with Caviar
One of appetizers from “The Wisdom Symphony of Sustainable Samrub”
Meticulously prepared with Caviar, a fine ingredient from the Royal Project Special selection. Topped with Thong Muan Cream and stuffed with fresh Coconut Cream mixed with Water Chestnut. Served with smoked coconut in a glass. The delicate taste that will be captivating and unforgettable.
Egg Yolk Duck with Paloh sauce and rice berry sponge
Ancient Thai Stew Eggs is one of the dishes that Chef Chumpol Jangprai has helped his mother in the kitchen since he was a child. Making “Ancient Thai Stew Eggs” must consist of three ingredients: garlic, pepper, coriander root, added with caramel. Coconut sugar and cane sugar give the stew a nice aroma. And most importantly, the soy sauce must be boiled from pork and chicken legs in order to get the soy sauce that is high in collagen, which is beneficial for skin healing. The eggs must be “duck eggs” only, with organic duck eggs from Chef Chumpol from Chainat. Separate egg yolks and whites. The yolks are soaked in rice bran oil and flower salt. Set the temperature at 77 degrees for 1 hour for the duck eggs to be soft rubber. Served with a sponge made from riceberry. “Organic Duck Eggs with Thai Soy Sauce” is therefore a dish that the chef takes the recipe from his mother and uses modern cooking to decorate it. for all customers to try
Experience the wisdom of Thai cuisine through “Celebrating Award of Great Pride Sustainable Wisdom of Thai Herb” Which is meticulously created and prepared with top-quality ingredients, 2 Michelin Stars guaranteed. All made by chef Chumpol Jangprai. Experience the traditional tastes of authentic Thai cuisine at R-HAAN
Coconut & Galangal Cream Cappuccino with Squid Ink
“Squid” Big size, firm texture, sweet taste, good quality ingredients from Bang Tabun,
cut into dices stewed with white wine from PB Valley for 3 hours until soft, mix potatoes with creamy coconut. Decorate to resemble cappuccino and bring the herb “Jerusalem artichoke” that resembles galangal. to enhance the taste Properties can help reduce the risk of diabetes. because it is low in calories not to increase blood sugar
Experience the wisdom of Thai cuisine through “Sustainable Wisdom of Thai Herb Samrub” Which is meticulously created and prepared with top-quality ingredients, 2 Michelin Stars guaranteed. All made by chef Chumpol Jangprai. Experience the traditional tastes of authentic Thai cuisine at R-HAAN.
Phetchabun Sweet Tamarind Sorbet
Main
Tom Yum River Prawns or Spicy Wagyu Herb Soup
Crab Egg Chili Paste served with Fried Squid Tentacles or Simmered Crab Served with Salted Egg
Cassia Curry with Korat Wagyu Beef or Organic Duck Breast Red Curry with Lychees
new jasmine rice
Spicy Young Tamarind Chili Dip and Ground Pork Served with Vehetables
The Tamarind tree is a classic ingredient in Thai cuisine. With its uniquely sweet and sometimes sour flavor, Tamarind has been adapted for many dishes just like R-Haan has for this dish. Young Tamarind is mixed with ground pork and several herbs to create a savory paste that is eaten with crispy Sepat Siam fish and vegetables. This beautiful dish perfectly reflects the beauty of the summer season.
Experience the wisdom of Thai cuisine through “Celebrating Award of Great Pride Sustainable Wisdom of Thai Herb” Which is meticulously created and prepared with top-quality ingredients, 2 Michelin Stars guaranteed. All made by chef Chumpol Jangprai. Experience the traditional tastes of authentic Thai cuisine at R-HAAN
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Thai Wagyu Ancient Cassia Bitter Curry
Traditional Thai dishes have been very popular since ancient times. It has medicinal properties as a mild laxative and requires attention to the cooking process. Cassia has a astringent taste. When cooking Cassia stalks must be drawn to remove only the top of the leaves, come crumpled with saltwater. Then, boil the water out at least 2-3 times until the bitterness is gone. Then bring the curry with coconut milk and season according to the Thai cookbook. Curry with Korat Wagyu Beef grilled until fragrant gives a soft texture. The flavor goes into the curry. It has a mildly sweet, oily, salty, and spicy taste according to the unique flavors of Thai food menus.
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Tom Yum Goong Spicy Soup
one of the best soup in the world
Tom Yum Goong is an ancient menu since the reign of King Rama V and is the national dish of Thailand. Tom Yum is a menu that is full of Thai herbs such as galangal, lemongrass, kaffir lime leaves, and lime. Eat hot to help your appetite. and blood circulation well Chef Chumphon has blended the ancient recipe of Tom Yum Goong with modern methods. It was initiated to serve in the form of siphon, which means boiling the bottom of the broth and pushing it up, and mixing it with herbs on top. to make Tom Yum soup have a more herbal aroma. Serve hot with fresh river prawns from Ayutthaya. “Tom Yum River Kung” is served in the main dish of the deck. “Celebrating Award of Great Pride Sustainable Wisdom of Thai Herb”
Experience the wisdom of Thai cuisine through “Celebrating Award of Great Pride Sustainable Wisdom of Thai Herb” Which is meticulously created and prepared with top-quality ingredients, 2 Michelin Stars guaranteed. All made by chef Chumpol Jangprai. Experience the traditional tastes of authentic Thai cuisine at R-HAAN
Dessert
“Mango Stick Rice”
a dessert that is unique to Thailand since ancient times. with the introduction of seasonal ingredients Selected only the finest ingredients, 3 varieties of Thai mangos, Dokmai water, Ok Rong and Mahachanok, topped with freshly squeezed coconut milk from Phet Phangan coconuts. Palmyra from Phetchaburi that has been meticulously simmered in a traditional Thai style Served alongside Chiang Rai’s snake fangs sticky rice drizzled with Phet Phangan coconut milk. Eat with ice cream and palm sugar balls Loi Kaew It gives a refreshing touch, sweet and mellow taste. “The melody of sustainable Thai food wisdom”
Experience the Wisdom of Thai cuisine through the concept of “The Wisdom Symphony of Sustainable Samrub” at R-HAAN.
The melody of sustainable Thai wisdom, serving a 12-course menu at THB 3,812++ per person.
and can choose paring wine Can be paired with a meal at a price of 3,200++ baht per person.
Ask for more information or make a reservation in advance.
tel +66 (0) 95 141 5524 Email. reservation@r-haan.com
R-HAAN Restaurant
+ 66 (0) 95 141 5524
reservation@r-haan.com
www.R-HAAN.com
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Instagram: r.haan restaurant
