It was awarded one star in the 2019 Thailand Michelin Guide.
The style of combining Thai culture and ingredients with an international taste may be surprising or innovative in Bangkok.
This is an attractive restaurant with a worldly cuisine and an open atmosphere, led by chef Riley Sanders from Texas, USA.
Ave. Budget: Dinner 6000++THB / “Michelin Guide Bangkok 2023″ 1-star
International innovation rising in popularity in fashionable area Thonglor.
I made a reservation at “Canvas” as it received one Michelin star in the 2019 Thai edition and I was interested in its innovative approach, utilizing Thai ingredients, under the leadership of an American chef.
Although there are highly reputable contemporary European cuisine restaurants in Bangkok run by foreign chefs such as “Mezzaluna,” “Elements at The Okura Prestige,” and “Savelberg at The Oriental Residence,” I haven’t been particularly impressed with them.
However, I was looking forward to trying “Canvas” with its focus on Thai ingredients.
The nearest station is the “Thong Lo)” station of the BTS.
As you know, this area is also one where many Japanese residents live and has many famous and good restaurants such as “Bo.Lan” and “Supanniga Eating Room”.
“Canvas” is about a 10-minute walk to the north of the station, but it is a stylish street where the stores change frequently, so when you walk again after a long time, you will feel the liveliness of Bangkok.
When I was there for a solo dinner, I was led to the counter and the chef himself explained the concept of the restaurant while showing me the menu.
He said, “I am inspired by Thai domestic ingredients and culture, but the recipes are not Thai.”
Chef Riley Sanders is from Texas, USA. This is a truly personal thing, but Texas is a city where I have had the worst restaurant I have ever eaten in my life, but that was 20 years ago.
Times have changed.
He began his career under top chef Tyson Cole and Paul Qui in Austin and honed his skills under Chef Laurent Gras who won 3 stars in Chicago.
After that, he traveled the world as a private chef, sharpening his skills and fell in love with Bangkok’s food, people and streets.
He began preparing in 2016 and opened “Canvas” in 2017.
The menu is only 6 and 9 tasting courses.
First tea as a welcome drink.
Oolong tea from Chiang Mai.
The menu consists only of a “Tasting Course” with 6 dishes priced at 2,900 THB and 9 dishes priced at 3,600 THB.
On this day, as we planned to go to a bar after the meal, we ordered the 6-dish course a little modestly.
However, if you want to fully enjoy dishes such as “Lobster” and “Thai Beef”, it is recommended to go for the 9-dish course as it includes signature dishes.
There is also a wine pairing course available, priced at 2,400 THB and 2,900 THB respectively.
The first wine pairing was a sparkling wine from the Jura region.
The sommelier said “This wine is wild and oriental for me.”
Although his English inflection suggests that he might be from America, the later glass selection was also quite ambitious.
It seems that the place of origin is no longer as relevant in this day and age. The meal started with three snacks in a row.
‘snacks’
‘marian plum, red chili, borage’
‘river prawn, kaffir lime, coconut’
‘thai wagyu, anchovy, mah kwan’
The wine was not the only ambitious aspect, the cuisine was also adventurous.
With a small mango and chili, and a tartare of Japanese beef with anchovy and an uncommon combination, it was difficult to instinctively say it was delicious, but I could understand the desire to do something unique.
‘toasted rice bread’
‘brown butter, salted egg, yellow chili’
The first dish is a rice flour bread, which could be considered an appetizer.
The bread is made with smoked eggs and fluffy brown butter, which makes it a simple yet delicious dish.
‘king mackerel’
‘ant egg, cucumber, soy, dill’
The highlight of the first half is undoubtedly here.
The salmon that has been slow-cooked with low heat and on top of it are ants! I added an exclamation point just in case, but this is actually my third time trying this dish.
As I got used to it, I found myself eating it calmly and saying, “It has a good sour taste.” I laughed at myself for being so calm.
The smoothness of the soybean (nearly soy milk) combined with the sauce flavored with dill is indeed a “Wow!” experience.
The drink that was paired with mackerel and ants was, surprisingly, Japanese sake.
It seems to be a recommendation for Japanese sake made with fresh-pressed sake.
As a Japanese person, I wouldn’t think it was odd to drink Japanese sake with grilled mackerel (or ants) with lemon, tofu, etc. but I was curious about what the local people thought.
Pig feet from frogs. but beautiful presentation
The drink that came next was a Japanese sake with fresh brewed sake.
While I was thinking it was delicious, I felt a little drunk and my head started to get a little confused about what country I was in while eating.
As if to add insult to injury, the next thing that came out was a frog…
‘frog’
‘sticky rice, holy basil, finger root’
The secret ingredient in the green curry is miso, which is hidden under the foam and mixed with the risotto made from glutinous rice.
The holy basil frittata is also visible from under the foam.
I have eaten frog legs in Italian cuisine before, but here it is mixed in with the risotto, so it’s in a state where you wouldn’t notice it if it were referred to as bird meat.
‘pork knuckle’
‘winter melon, pickles’
The dish is a winter melon filled with a pork foot stew.
Seven ingredients, such as daikon, carrots, papaya, and mini tomatoes, are beautifully arranged.
It is paired with an orange wine. This is also a hit.
‘duck breast’
‘strawberry, leek, sesame’
Roasted duck breast.
The meat itself has a simple and delicious flavor. However, in my opinion, the combination of strawberries, sesame, and green onions didn’t quite hit the mark.
I still struggle with how to perceive overseas strawberries that have a sour taste instead of sweetness, as I am used to the image of strawberries in Japan.
Sweets with a tropical atmosphere
The menu didn’t have jackfruit sweets, but did they give it as a bonus, not as a palate cleanser?
‘pumpkin’
‘pineapple, palm sugar’
The dessert is based on pumpkin and accented with pineapple and palm sugar.
The final sweets also have the expected tropical taste.
Summary
Reading other restaurant reviews with the statement ‘The evolution of Thai cuisine is amazing’ makes you realize that the entire culinary scene in Bangkok is rapidly changing when you experience this “Canvas”.
Although it falls under European cuisine rather than Thai cuisine, it is surprising to see a restaurant that aims for new heights.
Although it is true that the level of European cuisine for tourists in hotel restaurants was high, it is a surprise to see that restaurants focusing on local ingredients are starting to take root in Bangkok just like in Japan or South Korea.
–Information of “Canvas” —
Business Hours: Dinner 18:00-20:30
Holiday: Mon.
Telephone: +66 2 069 3067
Address: 113/9-10 Soi Sukhumvit 55, Bangkok
Official web
MAP
If you want to find a Michelin-starred restaurant in Bangkok, this article is recommended▽
If you’re looking for restaurants ranked in “Asia’s 50 Best Restaurants,” this article is for you! ▽
