Bored of eating the same thing twice? Fear no more, a few restaurants that have shuffled things up to make sure you're never bored or short of choices while dining out.
Ginza Tenharu Bangkok
Ginza Tenharu Bangkok first opened its doors in 2018 with a Japanese tempura omakase menu. With its original branch in Ginza, Tokyo, it has since expanded to include branches in Singapore and Jakarta, with the Bangkok branch being a hotspot for traditional Japanese tempura cuisine.
Ginza Tenharu Bangkok recently launched its “Winter 2023 Menu”, offering the best seasonal ingredients imported from Toyosu Market, the largest fish market in Japan. Expect tarabagani (king crab), madara (Japanese cod fish), and kaki (oyster). The style of tempura at Ginza Tenharu Bangkok is the Edo-style tempura, which has a delicate, crispy batter that's golden without any excess oiliness. This precision enhances the natural flavours of the ingredients.
Dine at the 12-seat Hinoki counter with full view of the open kitchen with glass cabinets showcasing the tempura frying pans. Don’t forget to look up at the ceiling, which is has a cherry blossom pattern.
R-Haan
The new “Winter Journey” at the two Michelin-starred R-Haan embraces the aroma of newly-harvested rice and seasonal fish.
Like the old Thai saying, “Nai Nam Mee Pla, Nai Na Mee Kao (There are fish in the water and rice in the fields)”, the menu celebrates season’s best, while adhering to sustainability at its core. “Welcome To Thailand” is the amuse bouche that is perhaps the best example of this. Four bites are served on a “map of Thailand” crafted using leftover tomalley and crushed prawn shells. Begin with the northern Thai delicacy of Grilled northern pork sausage topped with nam prik num (green chili dip), followed by the Central Region’s Golden cup with sweet and sour crispy rice vermicelli topped with Royal Project caviar. A brief stop in Isan leads you to the Udon Thani duck, while making the last stop in the South with the Phuket crab curry herbs.
Dishes worth mentioning include the Hay-roasted spicy herbal chicken in bamboo baked with rice straw. Though it is the sambrub-style main course dish of Royal Tai tom yum soup with river prawns and Deep fried crispy grouper topped with spicy, sweet and sour sauce and mixed herbs that will satisfy the palate. The main course is served with newly-harvested Hom Mali and brown rice. Desserts are from the Naan Thai kitchen so expect Mango sticky rice served with mango parfait and coconut ice cream, and “The Art Of Lanna”, which is a chocolate ball stuffed with Thai milk tea mousse.
