Canadian chef Andrew Martin, formerly of 80/20 and now Issaya, has won many plaudits for his whole-hearted approach to sourcing local ingredients.

This Aug 31, he’ll be welcomed into the kitchen of Canvas by Texan Riley Sanders, a fellow globetrotting chef with an eye for esoteric Thai produce and exquisite detail.

Across eight courses (B2,900 per person) they’ll take ant eggs, snake gourd and swamp algae among other finds, in all manner of creative directions, with dessert by Issaya’s Paper Chongphanitkul.

113/9-10 Sukhumvit Soi 55 (Thonglor), 099-614-1158