Taking the reins at Saawaan is chef Saritwat "Earth" Wanvichitkun, whose first menu at the Michelin-starred restaurant still follows its core concept of focusing on traditional Thai techniques for each course but with his distinct style and flair.
Chef Earth's Phuket roots come into play in the menu, with inspiration coming from his family. "The menu is about my journey and my childhood spent in the South of Thailand and in Penang, Malaysia. It's also about my travels around Thailand," says the chef. At Saawaan on Soi Suan Phlu, begin the eight-course meal (B2.490++ for food and B1,990++ with wine pairing) with four amuse bouches, all delicately served and rather unusual. The main course begins with one of my favourite ingredients, from my favourite place. The "Raw" course is a French Utah Beach Jean-Paul oyster, served with som saa and oxystelma. Normally the oyster is served with tamarind juice, but Saawaan's version is marinated with tamarind juice, shallots and som saa. Served in its shell, open it like you've just discovered a pearl, mix it and eat it. Delish!
