They say the kitchen is the heart of the home, and who can argue with that statement when you're living in a country like Thailand? We're a food-obsessed breed, submerged in a culture that asks "Have you eaten?" instead of "How are you?", and where asking for seconds can only result in favouritism from the cook or the host of dinner party. Baan is the latest addition to Thitid Tassanakajohn's (better known as Chef Ton) growing portfolio of successful restaurants, which also includes Le Du and Taper. Baan's unfussed name was chosen to reflect the restaurant's concept of family recipes we've grown up with and love, with classic flavours that take us back to our grandparent's dining table. The decor is simple yet comforting -- marble and a monotone colour scheme are persistent throughout the cosy restaurant, with additions of warm tones from wood panels. Lunchtime here offers a quieter and more casual dining experience, whereas dinner time is where Baan revs up the pace with a bustling yet sophisticated ambience.
The menu
Think modern renditions of old-school dishes, with emphasis on the use of locally grown and sustainable produce. We started off our meal with Larb tod (B280), which is made from dry-aged local beef. Crispy on the outside, these patty-shaped goodies are lip-smacking and spicy, although it could have done with a little more sourness -- a squeeze of lime juice would suffice. Baan's highlight of Kai pa low tom sap (B280) is really all that it's cracked up to be. The pork belly is cooked perfectly, while the soup itself embraces both the sweetness of a traditional pa loew (egg soup) and the zestiness of a tum zap. We would have licked the bowl clean, but despite what people might think, we, too, have table manners. The Signature massaman curry with braised lamb belly (B450) is also a fantastic and unmissable dish. Rich, opulent and aromatic, the curry packs a punch with the melt-in-your-mouth lamb belly, spices that perked up our taste buds and the soothing comfort of coconut milk. It's a stunning dish that impresses with both quality of ingredients and flavours. Round off your meal with one of Baan's delightful desserts, such as Young coconut jelly (B120) or the classic Coconut sticky rice with mango (B250), which is served in generous portions that will no doubt keep you full until your next meal. Red and white wine, liquor, beer and soft drinks available. If you're looking for a beverage that'll put you in a sprightly mood and cool you off from the sweltering heat, opt for the Pineapple mojito (B200), the restaurant's signature mocktail containing pineapple, lime and mint.
Insider tip
When we say Baan takes sourcing its ingredients seriously, we really do mean it. The beef is from a small Islamic farming community in Pak Chong, raised without the use of any chemicals or hormones. Free-range eggs are from a henhouse in Saraburi, seafood comes from a small group of sustainable fishermen in Prachuap Khiri Khan, and rice is from a farm in Si Sa Ket that has been organic for the past eight years. If you feel like enjoying Baan's offerings within the premises of your own home or office, delivery within central Bangkok is available.
Value & verdict
Baan's price tag isn't suited for everyday lunches and dinners, but if you're looking to impress a guest with authentic Thai cuisine that won't break the bank, look no further. Prices of signature dishes may raise a few eyebrows, but we certainly think they are justifiable and worth splurging on.
Pineapple mojito.
Signature massaman curry with braised lamb belly.
Coconut sticky rice with mango
Kai pa low tom sap.
