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Bangkok restaurant REVIEW:
Rabbit & Goat

  • Rabbit & Goat
  • Rabbit & Goat
  • Rabbit & Goat
  • Rabbit & Goat

Chef Kongwuth Chaiwongkachon is known as the guy who built up Thonglor’s Japanese restaurant Kaguya, as well as the man at the helm of Dara Dhevi’s Japanese restaurant Ren in Chiang Mai.

Now after leaving Ren, chef Kongwuth is focusing on his homemade pastries under the brand Rabbit & Goat.

Together with his Le Cordon Bleu-training wife, he sources local organic and chemical-free ingredients to make small batches of yummy, non-greasy kanom pia (Chinese-style puff pastry) all by hand, without cutting corners.

This is kanom pia done right: good puff pastry with thin, flaky layers and a mung bean paste filling that's not too sweet. 

In addition to mung bean paste, they roll out new experimental fillings every month, including this month’s taro from Nakorn Pathom with palm sugar from Songkhla and salt from Udon Thani.

As these are real small batches, orders are only taken once or twice a month via Facebook (and these fill up quick!). Prices start at B220 per box of 10 pieces.

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Rabbit & Goat, Bangkok, Thailand

Area:

Cuisine:

Dessert

Open Since:

September, 2016
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7.5
 
 

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