Dish of the Month - Truffle Chope Exclusives Chope-Dollars Boost Other Promos
Bangkok

Visit our other websites:

My Reservations Chope-Dollars Balance ( C$) Redeem Rewards My Wishlist Chope-Dollars FAQ Refer New Diners, Earn C$! Account Settings Logout
Restaurant Directory
  • Deals

    • New!

    Dish of the Month - Truffle Chope Exclusives Chope-Dollars Boost Other Promos
    Guides Rewards
    Cancel

    Find a Table

    Book Now

    Saawaan (สวรรค์) [TEST]

    Saawaan (สวรรค์) - Bangkok
    Saawaan (สวรรค์) - Bangkok BOILED from Saawaan at 39/19 Soi Suanplu Sathorn Rd, Thungmahamek Bangkok Curry from Saawaan at 39/19 Soi Suanplu Sathorn Rd, Thungmahamek Bangkok Dessert from Saawaan at 39/19 Soi Suanplu Sathorn Rd, Thungmahamek Bangkok Dip from Saawaan at 39/19 Soi Suanplu Sathorn Rd, Thungmahamek Bangkok Fermented from Saawaan at 39/19 Soi Suanplu Sathorn Rd, Thungmahamek Bangkok Ambience of Saawaan at 39/19 Soi Suanplu Sathorn Rd, Thungmahamek Bangkok Miang from Saawaan at 39/19 Soi Suanplu Sathorn Rd, Thungmahamek Bangkok Raw from Saawaan at 39/19 Soi Suanplu Sathorn Rd, Thungmahamek Bangkok STIR-FRIED from Saawaan at 39/19 Soi Suanplu Sathorn Rd, Thungmahamek Bangkok
    • Dishes
    • About
    • Similar

    • Menus

      Set Menu

      Beverage Menu

      See More

      Menu Highlights

      Pla Madan Sea Urchins, Naem Khao Moo Tod, Beef Soup with Bai Ya Nang Broth, Miang Bai Cha, Khua Kling Sator Poo, Nok Kra Ta Ob Ong, Paneng Pla, Klua Buad Chee

      See More

    • About

      Location

      Sathorn

      39/19 Soi Suanplu
      Sathorn Rd, Thungmahamek
      Bangkok
      Thailand

      View Map

      Cuisine

      Thai, Contemporary Thai

      Good For

      Fine Dining, Quiet Dinner, Romantic Dates

      Contact

      Phone Number: 123456789

      Open Today

      Monday
      06:00 PM-09:30 PM

      Tuesday
      06:00 PM-09:30 PM

      Wednesday
      06:00 PM-09:30 PM

      Thursday
      06:00 PM-09:30 PM

      Friday
      06:00 PM-09:30 PM

      Saturday
      06:00 PM-09:30 PM

      Sunday
      06:00 PM-09:30 PM

      Michelin guide

      Saawaan has been awarded 1 Michelin Star in the MICHELIN Guide Bangkok 2020.
      See More

      About

      In Bangkok’s swish Sathorn district, Saawaan offers one of the city’s best new fine dining experiences. Along the leafy street of Soi Suan Plu, a converted shophouse has been fitted out with modern decor and the nightly theatre of Chef-owner Sujira ‘Aom’ Pongmorn and Chef Pâtissier Arisara ‘Paper’ Chongphanitkul, and their team in action at the counter-kitchen setup.

      Following the format of a traditional Thai meal and taking inspiration from Thailand’s rich street food culture and varied regional cuisine, Chef Aom has created a 9-course menu where each dish is based on a technique or a concept commonly found in traditional Thai food, such as fermenting, boiling, stir-frying and charcoal grilling. Using local ingredients sourced from all over Thailand, Aom creates innovative dishes with respect for the produce and Thai culinary heritage.

      With the new menu Chefs Aom and Paper’s reinforce their commitment to taking traditional Thai dishes, many of which are typically found on the street, and elevating them using the best ingredients from Thailand and beyond. The presentation may not look familiar, however the flavours remain unmistakingly Thai.

      RAW, a traditional ‘pla’ (พล่า) style salad made with Hokkaido sea urchin, madan fruit and homemade chili jam. The sour madan and its crunchy texture add acidity and crunch to the richness of the sea urchin.

      For the BOILED dish, Chef Aom takes inspiration from the popular ‘gaeng nor mai’ (แกงหน่อไม้), a herby and spicy soup from northeastern Thailand. It comes with a cube of beef boiled for eight hours and wrapped in Thai kale, young bamboo and a paste made from ‘bai ya nang’ (ใบย่านาง) and lemon basil to give the soup its spicy, sour and salty taste.

      The STIR-FRIED dish is inspired by Thailand’s southern cuisine and the unqiue taste of the ‘sator’ (สะตอ) bean. The beans are stir-fried with spicy ‘kua kling’ (คั่วกลิ้ง) paste, mud crab fat and cashew nuts, and served with mud crab from Samut Songkhram. The dish is finished at the table with the dehydrated roe from Thai blue swimmer crab.

      The CHARCOALED dish is Aom’s interpretation of the ubiquitous ‘somtam gai yang’ (ส้มตำไก่ย่าง), grilled chicken with papaya salad. Thai quail from Nakhon Pathom is stuffed with a mixture of quail giblets, herbs and turmeric, then grilled over charcoal and glazed with a date and ‘makaen’ (มะแข่น) pepper sauce. The quail is served alongside young papaya, herbs and seasonal vegetables and a ‘somtam’ (ส้มตำ) dressing made with sida tomatoes.

      For the CURRY dish, Chef Aom turned her attention to Thailand’s famous penang curry, serving it here with Andaman Black grouper, charcoal-grilled eggplant, dried grouper skin and Jasmine rice from Phayao province.

      Pastry Chef Paper is introducing new desserts as well. Inspired by ‘glay buat chee’ (กล้วยบวดชี), banana in coconut milk, she presents banana ice cream coated with blond chocolate and sesame and served on top a mango coulis with coconut foam for a lighter version than the original.
      See More
    Book Now

    © 2025All Rights Reserved

    Follow Us
    Follow Us

    © 2025All Rights Reserved