Rabbit Hole has been slinging sensational concoctions behind a camouflaged wooden door in the last two years. Plans are in motion to open a flagship restaurant called Canvas. In the meantime, a pop-up kitchen has been set up on the fourth floor of the bar, headed by the energetic and food-passionate Texan chef, Riley Sanders, who is tasked to deliver a sneak preview of what will be served at the upcoming restaurant.
Sanders is new to Bangkok. His story is familiar—travelled around the world, visited Bangkok, fell in love with the vibrant city and decided to stay. What makes him different is probably a CV dotted with experience at some of America’s top kitchens including Uchiko, a well-rated Japanese restaurant in Austin. One night, he had a drink at Rabbit Hole, got a chance to talk with the bar’s owners and mentioned he wanted to open a restaurant in the city. To his surprise, Sanders was asked to cook for them and, in the end, was offered a role in the soon-to-open Canvas. It’s destiny, some might say.
Chef Sanders brings stunningly presented, Michelin-worthy dishes bursting with flavor. A sensational uni toast comes with fresh, naturally sweet sea urchin that’s served on top of crispy brioche and with a sauce made of shoyu, brown butter, kaffir lime and lemon (B350). His yellowtail crudo (B450) is a work of art—a delicious fatty yellowtail is paired with a colorful salad made of cucumber, pomelo, blood orange and yellow chili. Bringing more color and acidity to the plate is the combination of roselle and cilantro purees and butterfly pea vinaigrette.
Meanwhile, the pan-seared, sous-vide Australian lamb (B360), served with three different sauces—sunflower butter, umeboshi (salted Japanese plum) puree, and a sauce made of horseradish, crème fraiche and roasted nori—explodes with different flavors. This dish definitely tops our list.
Sanders’ food is so good that we can’t wait to see what he serves at Canvas when it opens its doors in January next year. We only know that it’s bound to be amazing.
