Review

GOAT is located within a charming Sino-Portuguese townhouse where proprietor chef Parkorn “Tan” Kosiyabong, born in the year of the goat, helms the kitchen. The culinary journey begins in a quaint courtyard where staff walk diners through the stories of the house, the surrounding garden and the ingredients one will enjoy, sourced through artisan fishermen and farmers across Thailand; plus some grown in chef Tan’s rooftop garden. Mushroom and cheese with house-made kombucha, begins one’s innovative dining experience. An open kitchen enables diners to view the theatre as each dish is meticulously assembled. Before continuing a choice of beverage pairings is offered, including soft and Thai Mead pairings plus a wine pairing, with many by Thai winemakers. Dishes are named after the province from where the key ingredient is found. Koh Sichang is an elegant and comforting broth, with baby squid noodles, then Saraburi a delicate crunchy corn and quail egg. Phuket features pork jowl with torch ginger and melinjo, the GOAT take on moo hong. Stand-out creations include an unforgettable Thai wagyu laab. Several of the dishes involve tableside execution, offering diner engagement throughout the evening. Dessert of Chanthaburi chocolate with vanilla, spices and kumquat is a perfect finale, preceding an array of petits fours to partner with herbal tea ending your visit to GOAT on a high note.