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Saawaan
Contemporary Thai
A tasting menu restaurant on a quiet Sathon soi where the whole point is Thai cooking technique, not European ambition. The eleven courses move through fermentation, charcoal, and steaming as organizing ideas rather than garnishes, so preserved krill and grilled slipper lobster arrive tasting like arguments for a cuisine that never needed updating. The pastry work alone draws a following among people who track these things.
The awards strongest first
- Michelin Guide Selected Restaurant
- The 50 The 50 Discovery
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Charcoal grilled wild slipper lobster
“Expect courses of preserved krill with rachaburi pork jowl and Phuket pineapple and charcoal grilled wild slipper lobster with torch ginger, white turmeric and local fauna.”
The 50
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- The Sukhothai Bangkok Stay · 88
- COMO Metropolitan Bangkok Stay · 87
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