Canvas gathers food lovers from all over. This gastronomic establishment stimulates your body and senses with excellent local produce, bespoke selection of premium ingredients, ever changing seasonal items and much more that will please even the most discerning of gourmets. Try delicacies from various parts of Thailand such as wagyu from Buriram and wild boar from Chon Buri on Canvas 9 course tasting menu. Here, the exoticism of the Eastern cuisine meets with the sophistication of Western techniques, creating a unique bouquet of flavors and aromas.

Choose to sit at tables with views of the bustling street of Bangkok or the open kitchen where diners can watch in amazement the brilliant courses being put together with sublime skill and finesse. Romantic dim lighting reflects warm bronze and brown hues on the artworks, tailored made wooden and leather furniture.

A private wine vault stocked with your favourite vintage is only one of many reasons why to choose Canvas along with an extensive list of signature and classic cocktails to pair with each dish. Executive chef Riley Sanders and his well trained kitchen team invites you to a feasting ritual: a degustation plate after plate perfect for family, friends, lovers and even business engagements.

Monkey Milk Punch is Savour BlackBookAsia’s preferred cocktail, for those who love their drinks strong and sweet with a base of bourbon, dark rum and whey completed with pork floss cracker and sichuan pepper for that lovely spice finish. A good drink to start or end a meal on a great note.

Experience culinary delights with River Prawn, local raw prawns plated with green mango ice, fresh green mango garnished with Thai pink and green peppercorns. The rich cream is made from reducing a stock boiled with prawn heads over 4 hours unleashing all the goodness from the crustacean.

In a fine combination of elegance and sophistication is Toasted Rice Bread with dangerously addictive salted egg shavings. The rather heavy and dense bread with yellow chili for added spice balances well with the savoury light brown butter mousse. Salted eggs are prepared using a brining method with chicken or duck eggs cured in a simple salt solution. Tedious but totally worth the wait!

King Mackerel

An epicurean masterpiece, Duck Breast is done two ways, Sous-vide with miso and pan seared. The Sous-vide half of the dish is topped with pickled young ginger and santol in the middle with nuts. Santol is a sweet Thai fruit that is often used as an ingredient in Som Tam. Guests will enjoy a variation of textures with every bite.

A well crafted course is Thai Wagyu, using a generous portion of the flat iron cut from a Japanese wagyu breed in Thailand that has a good level of marbling with taste further enhanced by the robust Thai truffle paste spread onto the beef with side of Chinese kale. The especially flavorful flat iron cut is from the shoulder of the cow also called the chuck and is being used by chefs more now then in the past.

Filled with natural flavours and aromas is Lemon Basil, basil ice together with fresh pomelo fruit and basil seeds dehydrated and then rehydrated with coconut water with custard apples and coconut cream. Refreshingly delightful, cleanses the palate and settles the stomach after the previous courses for the main dessert to come.

Pumpkin is a mix of pineapple and pumpkin textures served with burnt pineapple ice cream topped beautifully with caramelized pumpkin seeds and pineapple sauce pour table side. Side of pineapple and pumpkin crackers that are light and crunchy accompanies this sweet ending on a bed of pumpkin seeds.

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ADDRESS:
113/9-10 Sukhumvit Soi 55, (near Thonglor Soi 5, opposite of Tops Supermaket), Klongton Nua, Wattana, Bangkok 10110, Thailand
PHONE:
+66 99 614 1158
WEBSITE:
https://www.canvasbangkok.com/