Time Out says
The culinary genius behind Rabbit Hole’s creative bar chow now heads Thonglor’s newest standalone fine-dining establishment
If you happened to drop by swanky Thonglor bar Rabbit Hole in the last few months, you may have come across a selection of boldly flavored and splendidly presented bar snacks whipped up from ingredients that are not usually found in a bar—we’re talking sea urchin and pig’s head, amongst more exotic fare. Now the team behind these creative eats has vacated Rabbit Hole to put up the cocktail burrow’s sister restaurant, taking their small-scale creations to an even-more awe-inspiring level.
Located a few steps away from Rabbit Hole, Canvas is a dimly lit, two-story den handsomely dressed in dark wood. The open kitchen on the first floor, where a team of chefs diligently put together some of Thonglor’s most inspired bites, is surrounded by an elegant bronze bar counter decked out with table lamps.
Leading the kitchen is Riley Sanders, whose experience includes a stint at Japanese fusion restaurant Uchiko in Austin, Texas and chef duties aboard a luxurious yacht. At Canvas, he creates dishes that reflect his perception of Bangkok as a bustling metropolis, using exotic local ingredients to come up with a mélange of distinctly Western flavors.
Multiple dishes showcase Sanders’ creativity in transforming food into diverse forms. For example, a mind-blowing corn dish (B420), which looks like it belongs in an extra terrestrial realm, features Sander’s many ways to prepare the ingredient. Topped with grated cheese from Chiang Rai, green chili and fudgy cured egg yolk, the dish features the perfect interplay of creamy and crunchy textures.
The humble catfish (B660), usually a taboo in fine-dining establishments, is grilled and elevated into the likes of the gelatinous yet meaty Japanese unagi. The fish is brushed with sweet tamarind tare and given an acidic kick with hairy eggplants (ma uek), grapes and Thai shiso emulsion. The mud crab (B900) is prepared with components found in the crustacean’s swampy habitat, like lotus root, lotus stem, swamp algae and rice paddy herbs. Sator, the pungent green bean from the south, is made into an intense purée to complement sous-vide lamb neck and blood cockles (B1,040).
Mixologist Naphat “Yod” Natchachon helms the upstairs bar to deliver conceptual concoctions such as a Gin and Tonic with preserved mangosteen shrub (B350), and cognac infused with neam leaves and coffee with sweet vermouth, and smoked with anise (B420).
Sukhumvit 55 (between Soi Thonglor 5 and 7)
|Opening hours:||Open Mon-Fri 18:00-midnight, Sat-Sun 18:00-0:30|
Users say (2)
Average User Rating
5 / 5
- 5 star:2
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Definitely the best restaurant we went to in Bangkok, and arguably one of the best we've ever experienced. Food is both innovative but totally accessible, with each ingredient playing its own clear role. We sat at the bar which allowed us to watch and chat to the chefs - this only added to our appreciation of the food and what these guys are doing in an incredibly competitive hospitality environment. Canvas truly deserves to succeed.