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Monday, September 12, 2022

TAAN Returns with New Look and PRODE Menu Starring Chef Thep’s Most Celebrated Dishes

TAAN marks its long-awaited reopening on 5th May 2022 with a new menu of its most celebrated dishes, a refreshed dining-room ambience and a bolstered service team. 

Chef Thep
The PRODE menu (whose name means ‘favourite’ in Thai) invites guests on a nine-course trip down memory lane while continuing to push the boundaries of modern Thai cuisine. 

Executive Chef Monthep “Thep” Kamolsilp curates a selection of dishes from across TAAN’s three-year journey so far. 

Recognised in the latest Thailand Michelin Guide 2022, TAAN continues to showcase the best in local cooking wisdom and ingredients, with Chef Thep revitalising his most memorable dishes through innovative techniques, new presentation and other creative tweaks. 

“The PRODE menu really showcases TAAN’s favourite ways of conveying local wisdom. We have had some fun reconstructing Thai food through adventurous techniques. There are no boundaries. Each dish is different to before but they still put the emphasis on local ingredients,” said Chef Thep. 

“We have come so far from the day we opened. Across our three-year journey, our team has developed a lot in both thought and technique. This year, on top of working with local farmers who share our sustainable philosophy, we wanted to create a menu that reflects our evolving

ideas and elevated techniques to offer a full-flavoured experience that guests are fond of,” said Chef Thep. 

Among the dishes featured is Pla Bu, an umami combination of roasted bamboo, Yala province goby fish with its scales intact, and Isaan-style “ya-nang leaves” mushroom sauce. 

Golae Talay is a twist on a Southern Thai delicacy of grilled chicken and replacing it with seafood from Surat Thani that features Northern sweet longan, which is more commonly used in dessert. 

With Run Juan, Chef Thep takes what is usually a shrimp paste clear soup to another level with his French consomme know-how and deep-fried brined pork tendon. 

Guests can also expect all-time Northern classics like Kua Ham, featuring offbeat protein like frog legs and overlooked Northern Thai herbs such as ko son leaves which are normally seen as garden trees. 

A true fan favourite returns in the form of the Black Chicken Rice Congee, a heartwarming mix of elements that no one has done before in using Northern crab paste and the royal project black chicken with Southern staples like bitter beans and krill sauce. Go with milled jasmine rice. 

For Chef Thep, the reopening of TAAN means the opportunity to reconnect with his extensive network of artisanal farmers and suppliers. 

“We are proud to play a small part in helping to make our local food scene a better place. Over the years we’ve seen our artisans develop their products and skills in ways previously unimaginable. For example, there are fishermen who are now using the Japanese ikejime technique with Thai fish, which brings a new level of flavour and texture. Our guests can rest assured that when they dine at TAAN they are helping these artisans in their quest for sustainability,” Chef Thep said. 

TAAN’s reopening coincides with the restaurant’s appearance in the latest Thailand Michelin Guide 2022. Aside from the new PRODE menu, TAAN is proud to return with a revived ambience. Fresh greenery, refined lighting and a gorgeous ceiling installation accentuate the dining room’s 180-degree panoramic view of the Bangkok skyline, while a new kitchen crew and service team promise an elevated dining experience. 

The PRODE menu is available as nine courses at THB 2,890++. 

For reservations, please call 065 328 7374, contact LINE @taanbangkok or visit 



25th Fl. Siam@Siam Design Hotel Bangkok 

865 Rama I Road, Wangmai, Patumwan, Bangkok 

BTS – National Stadium 

Tel. 065 328 7374 

Opening Hours: Tuesday - Saturday 18:00 - 23:00 Hrs. (last order 21:00 hrs.) 




Prior reservation is required via phone (065 328 7374) LINE (@taanbangkok) or online ( 

TAAN’s Story 

TAAN’s creative Thai cuisine celebrates the country’s food artisans and their unique ingredients. Chef Monthep “Thep” Kamolsilp and his kitchen team pride themselves on working closely with independent local farmers, whose high-quality, seasonal ingredients provide the inspiration for an ever-changing menu. 

Every dish here has a story to tell. The name TAAN itself comes from the Thai word meaning “to have a meal” and it is also a play on pra-taan, which means leader or head of a group. In this respect, TAAN serves farmer-led food. Familiar flavour profiles meet with unexpected combinations and timeless techniques for curries, grilled dishes and soups that are new but unmistakably Thai. TAAN has been recognized and included in Thailand Michelin Guide 2022. 

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