TAAN for farm-to-table fare
On the 25th floor of the Siam@Siam Hotel, TAAN repackages the flavours of Thai cuisine in new and inventive ways. Chef Monthep Kamolsilp sources ingredients from independent farmers across the country, paying respects to each supplier, from the intimate portraits that line the walls to the names of each dish on the menu. Finances permitting, the nine-course tasting menu will take you on a journey, from the spiny lobsters fished from the southern province of Ranong to the crispy pork belly farmed from Khon Kaen in the northeast of Thailand. The crowning glory of TAAN’s menu is the sublime lop buri kanom taan (steamed toddy palm cake dessert) served with creamy, burned pumpkin ice cream, shredded coconut mousse and a sweet and savoury shrimp garnish – it’s simply divine.