With his latest seasonal menu at R.Haan, chef Chumpol Jangprai is shifting the focus to the health benefits of Thai ingredients. 

 

Across five-course (B2,912++) and eight-course (B3,512++) menus, called “Sustainable Wisdom of Thai Herbs,” he highlights fresh ingredients, and specifically herbs, from each region across Thailand in creative new ways. 

 

Think papaya salad jelly served with somtam spheres and local caviar which maintain the authentic spicy tastes, or cannabis-smoked Korat A5 striploin served with an Isaan-style jus and pumpkin puree. 

 

For dessert, the chef turns Thai fruits and herbs into refreshing bites like sweet-and-sour Bengal currant sorbet served with a cork-stoppered vial of pink champagne, or sweet mango rice made from white chocolate served with fresh coconut milk ice cream. 

 

The menu also drops insights about the nutritional benefits of the chosen ingredients, from chili’s metabolism-boosting capsaicin to the inflammation-reducing power of turmeric.  

 

You can add a wine pairing (B3,200++), featuring mostly premium bottles from Europe, but also some boutique Thai options, like a 2013 night-harvested Shiraz-Cabernet Sauvignon from Khao Yai’s Village Farm winery.