Riley Sanders, the creative mind behind Thonglor’s upscale ingredient-led Canvas, has been showcasing his talents with unconventional gastronomic mash-ups. Now the chef has stepped up the game with the launch of the tasting menu that altogether reads like the greatest hit of Thailand’s locally-sourced produce.
Available in six (B1,800) and nine (B2,200) courses, the flavorful tasting menu kick-starts with the alternate version of Canvas’ claim-to-fame purple yam flatbread that’s usually served as amuse-bouche. This time, the doughy treat is given a fancy pairing with creamy bone marrow and Thai Wagyu tartare with salty hint from shrimp paste (kapi) sauce. The long-time favorite unagi-like grilled catfish also makes an appearance with the additional sour note from tamarind sauce and tomato vinaigrette, garnished with fresh tamarind leaf for extra tanginess.
Mains lean toward heavy side with a line-up of red-meat trio. Duck breast comes out juicy and firm, courtesy of the CVap (a fancy steamer that does a terrific job in controlling the perfect temperature and moisture of the meat), combined with sweet elements from roselle sauce and plum-powder-sprinkled rose apples. Pork jowl is cooked sous-vide for two days for outstanding tender texture with a kick of dried smoked red chili paste, and balanced by daikon purée, pak kee hood (green bean like veggie) and sweet longan. The Thai Wagyu short rib is also cooked sous-vide and grilled for smokiness, and served with grilled buab proffering zucchini-liked texture, tangy tamarind sauce and green starfruit bits.
After a series of hefty savory dishes, desserts tone down the meal with light offering like crispy khanom dok jok (water lettuce-shaped Thai crispy cracker) with roasted pumpkin milk custard, spiced pumpkin purée and a tangy layer of karonda fruit.
