Canvas, Thonglor’s innovative champion of Thai produce, has just launched its first tasting menus, which see chef Riley Sanders prep six (B1,800) or nine courses (B2,200).

 

Start your journey with a small bite of pork crackling and lemon grass cream that you’re to scoop up in a pandan leaf, before moving onto a cold soup of grilled young coconut, crabmeat and pickled mango, and the addictive sticky rice cooked in shrimp’s head fat and topped with puff rice and ginger flower.

 

Heftier protein-packed mains come in the form of smoky grilled catfish on coconut charcoal and tamarind sauce; super-tender duck breast with a mildly tangy roselle sauce and roseapple cooked in duck fat; grilled, two-day sous-vide pork neck with pak kee hood (a uniquely spiced, tube-shaped vegetable) and daikon puree; and grilled Buriram beef with a Thai-spice dry rub and sea-blite. Finish off with a refreshing ginger sorbet with butterfly pea.