After months of temporary closure, this sky-high restaurant is now back and ready to impress with imaginative Thai cuisine once again, starting today. 

 

And this time it’s coming back with a splash, as chef Monthep “Thep” Kamolsilp, who has curated dishes for Taan across its three year journey, is reconnecting with local artisanal farmers and suppliers to create his brand-new Prode concept, roughly translated as “favorite” in Thai.

 

Across the nine-course dining experience (B2,890++), expect soulful, flavor-packed dishes like pla bu, deep fried goby fish with its crispy scales intact served alongside roasted bamboo and Isaan-style yanang leaves mushroom sauce; golae talay, a Southern Thai twist, replacing the usual sweet and spicy grilled chicken with seafood delicacy from Surat Thani paired with Northern sweet longan; and run juan, Thai shrimp paste reinvented as clear soup with French consomme served with crunchy brined pork tendon. 

 

For the more adventurous, Thep also whips up Northern classics like kua ham, which combines the offbeat meat frog legs with a largely overlooked Thai herb: ko son leaves.