Taan asks, where's the beef?
Since opening in late 2018, Siam@Siam's sky-high Thai restaurant Taan has hardly stood still, regularly hosting popup collaborations and dinners that spotlight sustainable Thai produce.
As part of their Farmer's Talk dinner series, which welcomes a different local food producer to share their experiences each occasion, they’ll be visited on Mar 15 by Nattakorn Suvarntada, the founder of Suphanburi’s Cows & The Boy, a farm known for its varieties of sustainably reared beef.
To mark the occasion, Taan chef Monthep “Thep” Kamolsilp will prepare a nine-course menu (B2,800/person) showcasing Nattakorn's Angus, Charolais and Matsusaka Ushi wagyu across dishes that add new touches to classic Thai recipes.
Expect multi-faceted creations braised Angus cheeks in pork bone head cheese with lime croton salad and acacia leaves; and deep-fried Matsusaka Nichi braised beef cheeks with homemade Sriracha sauce.
Still hungry? Another date for the diary is Apr 4 when chef Thep will welcome into the kitchen chef Weerawat “Num” Triyasenawat, of Udon Thani’s cult-fave Samuay & Sons, for a nine-course dinner all about foraged ingredients from across Isaan (B2,900/person).
Taan, 25/F, Siam @ Siam Design Hotel, 865 Rama 1 Rd., 065-328-7374. BTS National Stadium