R-HAAN, the two-Michelin-starred Thai fine-dining restaurant in Bangkok guided by the philosophy “The Wisdom of Thai Cuisine,” celebrates nearly a decade of culinary excellence with the official launch of the R-HAAN 9th Anniversary Samrub “๙ Wisdom of Thai Happiness.” This exclusive anniversary dining experience reflects nine years of dedication to studying, preserving, interpreting, and passing down authentic Thai culinary heritage through an elevated, contemporary fine-dining journey.
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| R-HAAN 9th Anniversary Samrub “๙ Wisdom of Thai Happiness” |
Over the past nine years, R-HAAN has deepened its mastery of Thai gastronomy across every dimension. From hand-selecting premium seasonal ingredients sourced throughout Thailand to executing traditional cooking techniques, the restaurant celebrates the intricate art of balancing flavors, ancient fermentation, and food preservation. By integrating native herbs for holistic well-being, R-HAAN honors the deeply rooted Thai cultural tradition of shared dining around the classic Samrub (traditional Thai set menu).
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| R-HAAN 9th Anniversary Celebration |
This journey culminates in the new 9th Anniversary Samrub, built upon the belief that true Thai happiness extends beyond taste alone. It flourishes from the relationship between nature, community, culture, master craftsmanship, and knowledge passed through generations. R-HAAN seamlessly translates these rich culinary traditions into modern fine-dining in Bangkok, keeping the roots, identity, and soul of authentic Thai cuisine alive in every course.
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| R-HAAN, the two-Michelin-starred Thai fine-dining restaurant in Bangkok |
FROM NINE YEARS OF WISDOM TO “๙ WISDOM OF THAI HAPPINESS”
The anniversary Samrub has not been created simply as a new collection of dishes. It is designed as a journey through the knowledge and culture that have shaped Thai cuisine - beginning with the fundamentals of taste, continuing through the abundance of Thailand’s land and waters, medicinal herbs and the philosophy of food as nourishment, the culture of chilli dips and shared dining, rice as the heart of Thai life, and finally desserts that connect memory with imagination.
Every course has been thoughtfully composed as part of one continuous narrative, translating what R-HAAN has learned and preserved over the past nine years through ingredients, techniques and contemporary presentation.
HIGHLIGHT MENU
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| AMUSE BOUCHE - “๙ Tastes of Thai Cuisine” |
1. AMUSE BOUCHE - “๙ Tastes of Thai Cuisine”
Nine Tastes, One Thai Identity
The experience begins with the very heart of Thai cuisine: taste. R-HAAN presents nine individual Amuse-Bouche bites as a miniature flavour map of Thailand, representing nine essential dimensions of taste: sour, salty, sweet, spicy, rich, bitter, astringent, fizzy and umami. Together, they illustrate that Thai cuisine is never defined by one dominant flavour. Its identity comes from the art of combining contrasting elements and creating harmony and balance between them.
Klom Klom - Umami
A Laab croquette incorporates nine expressions of fermentation, including Thai, Japanese and Korean pickles, shrimp paste, fish sauce, Pla Ra, Pla Som, blue cheese and salted fish. The bite celebrates fermentation as one of humanity’s oldest forms of culinary wisdom: the ability to use time to transform ingredients and develop greater complexity and depth.
Singha Soda - Fizzy
Three breeds of free-range chicken are marinated with Makhwaen pepper, charcoal-grilled, and paired with mint and Vietnamese coriander. The “fizzy” sensation is interpreted not simply through carbonation, but through the aromatic, gently numbing character of Makhwaen - creating a new sensory expression of regional Thai herbs and spices.
Jeed Jaad - Sour
Inspired by Som Tum, this opening bite reinterprets the refreshing acidity of Thai green papaya salad through young Thai melon, papaya, tomato and Som Tum dressing. Bright and lively, it awakens the palate and introduces the dining journey with the energy of one of Thailand’s most recognisable flavour profiles.
Kluea - Salty
Saltiness is explored through Thai sun-dried beef, recalling one of Thailand’s traditional methods of food preservation. The dish reflects the relationship between salt, sunlight, time and human ingenuity - transforming simple ingredients into deeper and more concentrated flavours.
Waan Chao Wang - Sweet
Crispy rice noodles, golden cups and wild honeycomb express a refined interpretation of sweetness inspired by traditional Thai court cuisine. Rather than sweetness alone, the bite celebrates delicacy, craftsmanship, visual beauty and the meticulous nature of classic Thai culinary artistry.
Yok Yor Prik Thai - Spicy
Thai pork sausage is combined with black pepper and bird’s-eye chilli to explore different layers of heat. From aromatic spice and warmth to the sharper sensation of chilli, the dish demonstrates that spiciness in Thai cuisine can be complex, nuanced and carefully structured.
Go ๙ - Rich
Foie gras terrine, nuts and berries represent richness, while the fruit provides freshness and acidity to restore balance. The bite reflects one of Thai cuisine’s most fundamental principles: no flavour should exist entirely on its own - contrasting elements work together to create harmony.
“Sweet Makes You Faint, Bitter Is Medicine” - Bitter
Inspired by the Thai proverb “หวานเป็นลม ขมเป็นยา”, this bite brings together bitter melon, Parmesan, Spanish sweet shrimp and Thai seafood sauce. It reflects a long-standing Thai belief that food is not merely about pleasure, but is closely connected with health and the wisdom of eating for balance.
Kuea Nun Samunphrai - Astringent
Jackfruit, Indian gooseberry and Thai herbs represent the astringent qualities often found in Thailand’s indigenous plants, fruits and medicinal herbs. The dish looks back to Thailand’s natural pantry and the traditional knowledge of herbs that has long been intertwined with everyday Thai cuisine.
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| “NAI NAM MEE PLA, NAI NA MEE KHAO” |
2. “NAI NAM MEE PLA, NAI NA MEE KHAO”
In the Water There Is Fish, In the Fields There Is Rice - Wisdom of Thai Cuisine
One of the key dishes of the anniversary Samrub is inspired by the well-known phrase that symbolises the abundance of Thailand: “ในน้ำมีปลา ในนามีข้าว” - In the water there is fish, in the fields there is rice. Rice, fish and Nam Prik have been fundamental elements of the Thai table for generations. R-HAAN reinterprets this familiar combination through rice from Chiang Rai, mackerel roe and liver, shrimp-paste chilli dip, torched Otoro and caviar.
The significance of the dish does not lie simply in the luxury of its ingredients, but in elevating the humble foundation of Thai food - rice, fish and Nam Prik - while preserving the flavours and memories associated with them.
It represents a core belief of R-HAAN: luxury in Thai cuisine does not require abandoning its roots. It can come from understanding those roots deeply, recognising their value and presenting them in a contemporary way.
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| THAI TOM KHA WITH LOBSTER |
3. THAI TOM KHA WITH LOBSTER
Pearl of the Andaman
Tom Kha is one of the clearest expressions of balance in Thai cuisine, bringing together the fragrance of galangal and lemongrass, the richness of coconut milk, refreshing acidity and gentle aromatic complexity.
R-HAAN reinterprets the flavour structure of Tom Kha through lobster, Champagne, white asparagus and coriander oil, creating a dialogue between traditional Thai flavours and international ingredients and techniques.
Although the dish is presented through the language of contemporary fine dining, the unmistakable identity of Tom Kha remains at its heart. The course reflects a central idea behind R-HAAN’s culinary philosophy: Thai culinary wisdom can travel confidently onto the world stage and engage with global gastronomy without losing its identity.
THE COMPLETE CULINARY JOURNEY
Beyond the three highlighted dishes, “๙ Wisdom of Thai Happiness” continues through a series of courses celebrating different dimensions of Thai culinary heritage, regional culture and gastronomic wisdom.
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| KAO DAENG RAENG RIT |
KAO DAENG RAENG RIT
Gulf of Thailand
Steamed grouper is paired with dry red curry, crispy flaked fish, wide rice noodles, XO sauce and green peas. The dish celebrates the Gulf of Thailand while exploring the long-standing relationship between Thai and Chinese culinary traditions. Thai cuisine has never evolved in isolation. Trade, migration, cultural exchange and the movement of ingredients have all contributed to its development. This course reflects Thailand’s ability to absorb outside influences and reinterpret them through its own culinary language.
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| BORAN NAN MA |
BORAN NAN MA
Wisdom of Wellness
Japanese A4 Wagyu, marinated with tea-seed oil, is paired with a traditional Cassia leaf curry enriched with coconut cream and Cassia blossoms. The dish reflects the Thai understanding that food is not simply about pleasure or nourishment, but also about creating balance within the body. Cassia leaves are known for their distinctive bitterness and have long been used in traditional Thai cooking. Here, their gentle bitterness balances the richness of Wagyu, creating a dialogue between indulgence and restraint. The course represents Wisdom of Wellness - the long-standing Thai philosophy of food as an integral part of well-being.
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| THAI TEA WITH NINE THAI FRUITS |
THAI TEA WITH NINE THAI FRUITS
T - Thai 9 Fruit
The transition into the main Samrub is marked by Thai tea and nine varieties of Thai fruit, including Siam Ruby pomelo, passion fruit, pineapple, lime, Indian gooseberry, calamansi, bitter orange, tangerine and roselle. Beyond refreshing the palate, the course celebrates Thailand’s extraordinary biodiversity through different expressions of acidity, fragrance and freshness. It serves as a bridge between the earlier composed courses and the heart of the traditional shared Samrub.
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| TOM YUM KUNG |
Thailand’s UNESCO Heritage
Tom Yum Kung is one of the flavours most closely associated with Thailand around the world and one of the clearest expressions of balance in Thai cooking. Acidity, saltiness, heat and the fragrance of Thai herbs work together rather than independently, creating a flavour that is vibrant, energetic and unmistakably Thai. R-HAAN presents Tom Yum through a premium Thai river prawn in a contemporary interpretation that preserves the memory and character of the original dish. It is both a celebration of Thai culinary heritage and a symbol of Thailand’s contribution to global gastronomy.
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| PHUKET BLUE CRAB CURRY |
PHUKET BLUE CRAB CURRY
King of Herbs
This Southern Thai-inspired curry brings together the natural sweetness of blue crab with Phuket-style curry paste, coconut milk, sea purslane and seaweed. The dish explores the relationship between the sea, the land and the herbs that define Southern Thai cuisine. Its complexity reflects the sophistication of Thai curry-making - the ability to combine numerous herbs and spices while maintaining balance, clarity and harmony in the finished dish.
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| LANNA BLACK PORK NAM PRIK ONG |
LANNA BLACK PORK NAM PRIK ONG
Lanna Black Pork Nam Prik Ong
Nam Prik is more than a chilli dip in Thai cuisine. It often serves as the centre of a meal, connecting rice, vegetables, herbs and people around the same table. R-HAAN draws inspiration from the Northern Thai tradition of Nam Prik Ong, reinterpreting it through black pork, tomato, chilli and aromatic herbs while preserving the warmth and familiarity associated with Lanna cuisine. The dish expresses one of the most important aspects of Thai Happiness: the joy of sharing food together.
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| ๙ POWERS OF THAI RICE |
๙ POWERS OF THAI RICE
Amazing Thai Rice
Nine varieties of Thai heritage brown rice are baked with Thai herbs and black garlic, highlighting differences in aroma, texture and growing regions across Thailand. The number nine returns as a symbol of R-HAAN’s nine-year journey while celebrating the farmers, landscapes and agricultural knowledge that have sustained Thai society for generations. If the Samrub represents Thai food culture as a whole, rice is its heart.
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| FIRST-LIGHT THAI HOM MALI RICE |
FIRST-LIGHT THAI HOM MALI RICE
First-Light Thai Hom Mali Rice
Thai Hom Mali rice is presented in its simplest form, allowing its natural aroma, texture and character to take centre stage. R-HAAN intentionally reduces complexity and technique at this point in the meal to return guests to one of the most fundamental truths of Thai dining: sometimes, happiness can be found in nothing more than a fragrant spoonful of rice.
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| HIMMAPAN |
HIMMAPAN
A Celebration of Himmapan
The dessert course transports guests from the world of reality into Himmapan, the mythical forest of Thai and Buddhist cosmology - a realm associated with nature, imagination and extraordinary creatures. Traditional Kanom Kesorn Lamjiak, Mango Sticky Rice, mushroom meringue, fresh coconut ice cream and truffle-infused coconut ice cream are composed into a dessert landscape that brings together Thai sweets, childhood memories and imagination. At its centre is Mango Sticky Rice, one of Thailand’s most internationally recognised desserts, reimagined through contemporary techniques and presentation. The course reflects the belief that culinary wisdom should not remain fixed in the past; it can serve as the foundation for new imagination and creativity.
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| PETIT FOUR - A FINAL CHAPTER OF MEMORY |
PETIT FOUR - A FINAL CHAPTER OF MEMORY
The experience concludes with four petite sweets that reinterpret Thai ingredients, memories and traditional confectionery through contemporary pastry techniques
Toddy Palm Roll
The aroma and identity of traditional Thai toddy palm cake are transformed into a contemporary petite sweet, celebrating generations of knowledge surrounding the use of the toddy palm.
Thai Sato Rice-Liqueur Chocolate
Chocolate is paired with Sato, Thailand’s traditional fermented rice beverage. The creation highlights the versatility of rice - from the centre of the Thai meal to fermentation, beverages and dessert.
Monthong Durian Macaron
Thailand’s iconic Monthong durian meets the French macaron, creating a dialogue between one of the country’s most distinctive ingredients and classical international pastry craftsmanship.
Bael Fruit Canelé
Bael fruit, long associated with Thai herbal drinks and traditional wellness, is reinterpreted through the form of a French canelé. Its aromatic profile provides a final flavour that feels at once familiar and contemporary. Together, the four Petit Fours act as the final chapter of the culinary journey - connecting inherited wisdom with the present, while leaving room for Thai culinary heritage to continue evolving into the future.
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| R-HAAN 9th Anniversary Samrub “๙ Wisdom of Thai Happiness” |
ONE SAMRUB, NINE BEVERAGE PAIRING EXPERIENCES
To further complete the 9th Anniversary Samrub, R-HAAN introduces nine distinctive Beverage Pairing experiences, allowing guests to choose the pairing that best reflects their own preferences.
- Wine Pairing
- Champagne Pairing
- 0% Wine Pairing
- Cognac & Armagnac Pairing
- Scotch Whisky - Blended & Single Malt
- Cocktail Pairing
- Mocktail Pairing
- Beer Pairing
- Tea Pairing
Each pairing has been thoughtfully curated to complement the flavours, aromas and individual character of each course. By changing the beverage selection, the same Samrub can reveal different dimensions of taste and experience, inviting each guest to discover “๙ Wisdom of Thai Happiness” through a more personal journey.
A special advance reservation package is available at THB 9,999++ per person, including the full Samrub together with one participating Beverage Pairing.
ADVANCE RESERVATION OFFER
A special advance reservation package is available at THB 9,999++ per person, including the full “๙ Wisdom of Thai Happiness” Samrub together with one participating Beverage Pairing.
Thai Samrub Name: ๙ ภูมิปัญญาสำรับอภิรมย์
English Samrub Name: ๙ Wisdom of Thai Happiness
Dining Period: 11 August - 30 December 2026
Samrub Price: THB 6,999++ per person (beverages not included)
Advance Reservation Offer: THB 9,999++ per person, including one participating Beverage Pairing
R-HAAN Restaurant
Location: 131 Sukhumvit 53 (Pai Dee-Ma Dee), Sukhumvit Road, Khlong Tan Nuea, Watthana, Bangkok 10110, Thailand
Opening Hours: Daily, 6pm - 10pm
Telephone: +66 (0)95 141 5524 (10:30am - 11pm)
Website: www.r-haan.com
Email: reservation@r-haan.com
Facebook: R.HAAN
Instagram: @r.haan_restaurant
LINE Official: @r.haan
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