As good as advertised.

Fresh off R.Haan earning a second Michelin star, chef Chumpol Jangprai has unveiled a new seasonal menu at his fast-emerging Thonglor restaurant.

The “Royal Symphony Thai Samrub: Winter Season” menu (B2,912++/person) highlights in-season produce from small farms and providers around Thailand. Think Thai caviar, virgin fish sauce from Amphawa and silvery, savory Mae Klong mackerel.

The menu is loaded with options. Choose from a rich, vibrant tom yam with king river prawns or black chicken consommé with black galingale and golden longan for your soup; a spicy kaffir lime nam prik or aromatic Thai anchovies with coconut milk and deep-fried shrimp paste; and the excellent gaeng hang lay with kurobuta pork leg or a spicy southern Thai yellow curry with blue crab meat and noni leaves for your main—both served with recently harvested hom mali rice from Yasothon.

The star chef also imbues a personal touch to his food. His “11 Year Old” starter harks back to when he was just a boy and his mom would let him prepare this dish—plump tiger prawns from Chanthaburi with fresh herbs, tanee banana blossom and a spicy sauce he uses to inscribe the number 11 on the plate.

For dessert, you’ll get dark Chiang Mai chocolate shaped like a cacao pod served with vanilla ice cream, chocolate mousse and deconstructed mango sticky rice, plus a tray of petit fours.

If you opt for the wine pairing (B2,000++), you’ll get some interesting labels, spanning an organic sauvignon blanc from nearly 200-year-old Spanish winery Menade by Secala and NV Gonzalez Byass Solera 1847, a sweet and complex sherry from Andalucia.

R.Haan, 131 Sukhumvit Soi 53, 02-059-0433

All photos courtesy of R.Haan