CELEBRATE THE CHANGE IN SEASONS

Newly awarded two Michelin starred R-Haan’s winter menu, Royal Winter Samrub, by chef Chumpol Jangprai celebrates the change in seasons. Using the Thai saying of “khao mai pla

mun”, literally meaning “new rice, fat fish”, as an umbrella, the tasting menu starts off with an amuse bouche of Steamed newly-harvested Thai rice stuffed with Mae Klong mackerel and aromatic Thai herbs with Thai Royal project caviar. Appetisers comprises of Spicy organic Chantaburi tiger prawn with herbs and banana blossoms, a dish chef Chumpol has made since he was 11 years old. The salted egg is from Surat Thai and the virgin fish sauce is from Amphawa. The “Trio of Siam Journey” consists of Charcoal-grilled Thai Royal Project pheasant with makhwaen (a northern Thai peppercorn related to the Sichuan pepper); Catfish mixed with young neem blossoms, sweet virgin fish sauce and wrapped in sago from Satun; and Deep fried spicy aromatic Buri Ram Angus beef with rice bran, which is a delicious version of larb neua tod.

Organic Saraburi duck egg yolk is from a friend’s farm and is marinated in a herbal virgin fish sauce for two hours and confit for 80 minutes. Served with aromatic paloh

(in the making for eight hours and stirred lovingly with cracking pork leg to flavour it) and riceberry sponge cake, it is a dish inspired by the chef’s mother’s love for paloh, which she made daily. This is followed by a mulberry sorbet, which serves as a palate cleanser.

The main course include choices between a tom yum with king river prawns and fresh Thai herbs or black chicken consommé with black galingale and golden longan;

gaeng hang lay (northern Thai curry with kurobuta pork) or southern Thai spicy yellow curry with blue crabmeat and young noni leaves; spicy kaffir lime chilli dip served with crispy pork belly or homemade 18-month aromatic Thai anchovies with fresh herbs and shrimp in coconut stew served with deep fried shrimp paste. Your choices are served with deep fried sea bass with Chantaburi young green peppercorn and newly-harvested Thai Hom Mali rice from Yasothon.

Finish with Chiang Mai chocolate, shaped like a cocoa bean with goodness inside, served with vanilla ice cream and mango sticky rice and petit four: stir pound mung bean with sugar, nutmeg and coconut milk, crispy bael jelly, sun dried rice with wild honey and glazed Thai Royal Project strawberry.