KHAAN Bangkok Unveils Bold New Tasting Menu Inspired by Chef Aom Sujira Pongmorn’s Culinary Journey Across Thailand

Bangkok, Thailand — September 2025 — KHAAN Bangkok, the acclaimed fine dining Thai restaurant led by visionary Chef Aom Sujira Pongmorn, is proud to unveil its newest tasting menu—a bold, playful, and deeply personal reinterpretation of Thai street food. With inspiration drawn from Chef Aom’s recent travels throughout Thailand and her continued exploration of local ingredients and regional cooking traditions, the new menu reflects a fearless culinary spirit grounded in heritage, sustainability, and modern technique.

Since opening in 2023, KHAAN Bangkok has received widespread recognition for elevating everyday Thai street flavors into fine dining experiences. The restaurant was recently honored with MICHELINguide selected 2025,  Tatler Thailand’s 20 Best Restaurants 2025 and Tatler Asia’s Best New Restaurant 2024, solidifying its reputation as one of Bangkok’s most exciting culinary destinations.

Now, Chef Aom takes her guests on a new journey—one that celebrates Thailand’s biodiversity, forgotten ingredients, and indigenous food culture, while continuing to champion KHAAN’s zero-waste philosophy.

 

A Menu Rooted in Curiosity and Craft

“This menu is more fun. It’s louder in flavor, more daring in texture, and filled with ingredients I’m truly excited to share,” says Chef Aom, who spent the past six months traveling across Thailand—visiting local farmers, foraging with communities, fishing along the southern coast, and exploring new possibilities in forgotten or underappreciated ingredients.

Her journey took her to Chiang Mai, where she worked closely with a small village known for its rich soil and pristine natural resources. “The land there is incredible,” she reflects. “We discovered herbs and produce that are difficult to find in commercial markets, and it reminded me how much of Thailand’s food identity still lives in these quiet corners.”

In addition to her domestic travels, Chef Aom also participated in a culinary research trip to Italy, where she learned traditional European preservation methods, aging sauces with natural bacteria, and studied the close-knit relationships between producers and chefs. These inspirations return to KHAAN not in imitation, but as a deeper framework for understanding the role of time, seasonality, and intention in Thai cuisine.

 

One of the standout dishes in the new menu is Cassava: มัน 5 นาที, inspired by the beloved stir-fried noodles. Chef Aom transforms this humble local dish into a fine-dining experience by using “มัน 5 นาที”—a rare, quick-cooking variety of cassava with a naturally soft and chewy texture. She reimagines it as noodles, stir-fried with a homemade sauce made from slow-roasted vegetables and sweet fruit scraps such as pear and apple, honoring the kitchen’s zero-waste commitment.

 

 

To complete the dish, diners are presented with toppings like crispy freshwater algae (เทากรอบ), organically sprouted mung bean shoots, and dried pine pepper (พริกยอดสนแห้ง), allowing them to season the noodles to their taste—evoking the familiar joy of Thai street-side noodle culture. The result is a dish that is soft, savory, and slightly sweet with an addictive chewy texture, celebrating both tradition and innovation through every bite.

 

Crocodile Tongue, Reimagined

Among the new dishes making their debut is one that’s already stirring conversation: a crocodile tongue stir-fry—a reinterpretation of a wild game dish through a fine dining lens.

“In Thailand, eating wild meat isn’t new. In fact, it’s part of our traditional food culture—things like venison and wild boar have always been around,” Chef Aom explains. “In other countries, crocodile is also consumed, but it’s often done in a very rustic way. I wanted to take a different approach.”

The inspiration behind the dish came from Chef Aom’s experimentation with the entire animal, but it was the tongue that stood out. “The texture, the quality of the meat—it was so interesting on its own. It didn’t need heavy seasoning. I wanted to highlight the ingredient itself, using very little manipulation.”

The dish is finished with a vibrant pad cha (ผัดฉ่า) stir-fry sauce made with Thai herbs like fingerroot, holy basil, and green peppercorn—evoking the spicy, herbal profile traditionally associated with wild food in Thai culinary culture. “This is about honoring our food traditions while pushing the boundaries of what fine Thai cuisine can be,” she says.

Zero-Waste Innovation Continues

KHAAN Bangkok has long championed sustainability—not just as a marketing phrase, but as a daily practice. The new tasting menu is no different.

Every ingredient is used to its fullest potential. Seafood trimmings are fermented to create umami-rich sauces; vegetable stems are turned into pickles, purées, or crisps; fruit peels become infused teas or garnishes. The team works directly with farmers and fishermen from Rayong, Ranong, and Krabi, ensuring freshness and traceability while minimizing waste through advanced planning and preparation.

“Our goal isn’t perfection. It’s progress,” says Chef Aom. “We want to make sure that everything we bring into the kitchen has a purpose. That’s how we respect the ingredients, the producers, and the environment.”

This approach also adds creative constraint to the kitchen—a driving force for innovation. Dishes are often designed backward, starting with what might be leftover from another course. “Sometimes, the most exciting flavors come from the parts people throw away,” she adds.

 

A Dining Experience with Depth and Storytelling

Each course in the new menu is not just a dish—it’s a story. From an amuse-bouche inspired by street food stalls in Bangkok’s Chinatown to a dessert that recalls Chef Aom’s childhood treats growing up on Charoen Krung Road, the entire experience is designed to evoke emotion and memory.

Guests are encouraged to slow down, listen, and reflect as each plate is served with a short narrative of its origin, inspiration, and regional connection. The dining room itself—intimate, earthy, and refined—mirrors this philosophy, with warm lighting, handcrafted ceramicware, and service that’s attentive without being intrusive.

The wine and non-alcoholic pairing menus have also been updated to complement the new menu, featuring biodynamic selections and Thai-inspired tea infusions designed to enhance rather than overshadow the bold flavors on the plate.

 

Available from September 3, 2025

The new tasting menu officially launches on September 3, 2025, and is available for dinner service by reservation only. It is priced at 3,850++ THB, with optional beverage pairings (wine, tea, or juice).

This menu marks another exciting step in Chef Aom’s mission to elevate Thai street food into the realm of fine dining while remaining true to its soul—flavorful, expressive, and rooted in community.

For Press Inquiries:
Media Contact:
Email: info@khaanbkk.com
Website: https://www.khaanbkk.com
Whatsapp: +6692-441-6547
Photo: https://drive.google.com/drive/folders/1xETu2bvuSA33PzsaKKjUFpNdNmy0Ewod?usp=drive_link

 

Media Invitation

We are delighted to invite you to experience the new 2025 tasting menu as part of an exclusive media visit to KHAAN Bangkok. This menu showcases bold new ideas, rare Thai ingredients, and Chef Aom Sujira Pongmorn’s ever-evolving culinary vision. Join us to explore how Thailand’s rich street food heritage continues to be elevated through thoughtful technique, storytelling, and sustainability. Please contact to Email or Line: @khaanbkk or our Whatsapp at +6692-441-6547