Review

R-Haan, chef Chumpol Jangprai's tribute to Royal Thai fine dining, is both accoladed and globally renowned. Service staff immaculately attired in traditional Thai dress, knowledgeably narrate each dish as delivered to the table. The global wine list is classic with many Thai gems within and a well-chosen wine pairing. Chef Chumpol sources his ingredients through artisan fishermen and farmers from across Thailand, supporting his philosophy of sustainable dining. The tasting menu begins with a stylishly presented range of delicious bites, often showcased on a map of Thailand, indicating their origin. These may include northern Thai spicy pork, southern yellow crab curry or central Thai crispy golden cup topped with Royal Project caviar. The experience continues with salad of black chicken, followed by excellent soups. An option of river prawn, tom yum goong is a house specialty. Main courses are served samrub style for sharing, and the menu includes a stand out grilled Thai angus beef with cassia leaf curry. Songkhla lake sea bass with turmeric and stir-fried chili paste is delicate, yet punchy. Stir-fried wild boar with Chanthaburi cardamom shoots is skillfully executed and showcases the kitchen teams talent. Desserts can be combos of Chiang Rai coconut milk sticky rice with mango or Lamphun sweet black sticky rice with logan. Petits fours are an essential finish.