What is R-Haan? 

Sometimes, we’ve almost lost count of how many years R-Haan has been awarded two Michelin stars—it’s been five years, in case you’ve forgotten. 

To reflect their motto about the abundance and flavorfulness derived from the taste and ingredients around the country, they constantly change the menu through seasonal ingredients. 

A fun fact is that they will change the menu according to the Emerald Buddha costume change ceremonial, only performed by the King of Thailand, which occurs three times per year: for summer, rainy and winter. Currently, it’s still in the winter menu, showcasing Thailand’s seasonal produce while steering towards sustainability. 

Some of the highlights that make every bite the best include the delectable starter, formed into an axe-shaped Thailand map, allowing you to take a pilgrimage across all regions of Thailand. This journey includes the grilled northern pork sausage topped with nam prik num; Udon Thani’s duck salad served with heaps of herbs; the sweet and sour crispy rice vermicelli topped with caviar sourced from Thailand’s Royal Project; and a southern-style spicy rice salad featuring Thai mackerel with Sai Buri’s fermented fish sauce. 

For the main menu, they have a foundation with tom yum kung in their version, using a Percolator technique to make it even more aromatic, and Thai wagyu beef massaman. 

Ending the meal with The Art of Lanna, the famous Thai milk tea stuffed in a chocolate ball served alongside strawberry ice cream. 

The bites we loved: River prawn Tom Yum served by modern methods to life up the aromatic herbs.