BITE SIZE

RESTAURANTS WE RECENTLY REVIEWED

Taan Siam@Siam Design Hotel, 25th floor 865 Rama I Road Call 065-328-7374

Taan’s unorthodox menu, by executive chef Monthep Kamolsilp, honours small-scale farmers and artisan food producers across Thailand.

At this ingredient-led restaurant, recipes might be new, but the taste profile is “unmistakably Thai”.

First-timers are recommended a multi-course tasting menu in order to have a thorough experience. The meal comes in two lengths: five-course (2,000 baht per person) and eight-course (2,500 baht per person).

The current seasonal menu speaks for wintry gastronomy and produce.

There are the likes of re-constructed khanom jeen sao nam with deep sea prawn; spicy hao dong neua, prepared with beef shank, emulsion of Indian borage leaves and balsamic and toasted rice; and deep-fried squid roe with phak wan vegetable, coconut cream and fragrant hor wor, a northern flowering herb.

Steamed egg custard permeated with red tail catfish fillets accompanied by a garlic pancake and herbal reduction is also super flavourful.

The meal ends with two awe-inspiring desserts: a ma-dueah burger with chocolate terrine and egg fruit ice cream sandwich with blue cheese caramel.

Open Tue-Sat, 6-10.30pm. Park at the hotel’s car park. Most credit cards accepted.

Kam’s Roast CentralWorld, 7th floor Ratchadamri Road Call 081-797-4455

Retaining a Michelin star for seven consecutive years since it first launched in Hong Kong in 2014, Kam’s Roast specialises in Cantonese-style BBQ.

The menu at this newly-opened Bangkok edition — the brand’s largest restaurant in the world — revolves around the barbecue specialities with a decent selection of side items and a few choices of noodle dishes.

Must-have items include roast duck (1,288 baht for a whole duck; 688 baht for a half; 380 baht for the dark meat “lower” quarter and 350 baht for the white meat “upper” quarter); pipa duck marinated in a sauce and spice blended with premium 23-year aged Mandarin orange peel (1,388 baht for a whole duck; and 398 baht for a small portion); honey-glazed barbecued pork belly (380 baht); and shrimp wonton noodles (240 baht).

Unfortunately the restaurant’s signature roast goose won’t be available until May due to the brand’s strict policy to ensure perfect quality and high standards. Reservations are a must.

Open daily 11am-10pm. Park at CentralWorld’s car park. Most credit cards accepted.

Monkey Pod 27 Sukhumvit 13 Call 02-115-9830

Taking over a large property that houses a century-old teak mansion, the restaurant serves up all day dining meals and refreshments in a serene residential setting graced with a mature gigantic monkey pod tree.

The menu might be miniature for the time being, but only in size, not quality.

The signature Lao Dog with spicy tomato relish, a hybrid of deep-fried Chinese bun, Western-styled rustic pork sausage and Thai-Lao pungency (179 baht) is a can’t miss dish.

Equally worth having is gai yang phrik leuang, or grilled yellow chilli chicken (389 baht for half a chicken) served with pickled onions and house-concocted chimichurri sauce.

There are also pla ra fermented pork chop (479 baht) and jaew bong fried rice with grilled pla ra glazed black Angus oyster blade steak (279 baht).

During the mandated ban on alcohol sales at restaurants, a nice variety of house-crafted mocktails (179 baht) compensates well for the lack of spirits.

● Open daily 11am-8pm. Park on the premises. Most credit cards accepted.