Contemporary Bangkok Cuisine at Canvas in Thonglor

August 29, 2017

Nestled in swanky Thonglor 55 is one of Bangkok's newest eateries Canvas.   A purveyor of fine Contemporary Bangkok Cuisine that personifies sophisticated dining whilst remaining loyal to traditional Thai ingredients.

 

Open for only 3 months Canvas is already the talk of the town and one of the hottest new eateries in Thonglor.  Chef Riley Sanders is responsible for the wonderful creations that abound at Canvas.  He clearly possesses a passion for fresh authentic Thai ingredients that make the menu at Canvas a fresh difference on the Bangkok culinary scene.

The interior of Canvas is a sophisticated mix of dark woods, brown leather, glass, and stainless steel under subdued light all in a high ceilinged space.  Reading lamps line the counter surrounding the busy open kitchen, which might just be the best seats in the house.


Chef Riley chose a selection of dishes from the compact but inspired Canvas menu for us.  We started with Sweet Yam bread with lard spread pork floss and Thai herbs and spices.  A lovely combination of coarse texture with fresh flavors of pleasant garlic with lemongrass overtones.

Up next was a salad of lovely fresh local market vegetables - over 20 local veggies, herbs, flowers. surrounding a mound of iced pineapple juice with fish sauce, shallots, dill garlic and chive - a dish   inspired by nam prick.  Cool, sweet with a tiny spice kick, a clean flavor for a great starter.  Very Thai -  The ice is a nice touch making this dish a new experience.

If you love seafood then the Fried Shrimp is absolutely for you.   Two fresh shrimp fried in a batter of shrimp powder served with ground up lemon curd shrimp paste made from fresh shrimp. The shrimp is sweet and perfect with lemon sauce and galangal. 

Continuing with the seafood theme we experienced shrimp noodles made from Sticky rice flour  with in a shrimp mousse sauce made from the from head of shrimp in shallots, kaffir lime, chili- noodles hand rolled and hand cut daily - subtle and complex with a lemongrass aroma - light, creamy subtle prawn flavor - Thai chili undertones , chewy rice noodles - wonderful. 

Squid with cha om was next ,  galangal,  lemongrass coconut milk, passion fruit,  chili oil,  crispy cha om squid stuffed - tender squid sweet/salty/sour sauce - strong cha om aroma amazingly balanced Thai smell - a remarkable fusion of flavor and texture - crispy cha om with lovely counter of tender squid.

More wonderful vegetables followed with a wild mushrooms, thai truffle and duck yolk cooked for an hour with brassicas - the earthly mushroom aroma is rich and the duck yolk brings a creamy goodness to this creative dish.

We moved on to the Canvas signature dish a Meklong catfish caramelized with tamarind in a Thai sauce in a  Japanese Umami style,  grapes charred and fresh, eggplant, coconut - a simple dish elevated to a new level - tender extremely mild catfish crispy skin sweet and amazing with  no fishy smell whatsoever.  A must try when visiting Canvas - incredible!

The impressive cuisine continued with Pigeon wrapped in sauteed wild pepper leaves with watermelon in a jus made from pigeon bones and watermelon juice. The Pigeon imported from France has exquisite flavor only slightly sweetened by the watermelon and perfectly countered by the sautéed pepper leaves.  Mild aroma no strong smell  Another must try at Canvas!

Our last entree was equally impressive as the previous two - A Beef cheek wagyu cooked for 3 days, with roasted red pepper tamarind, red chili and green pepper from northern Thailand.  Served with  green mango and Mae Kwan pepper.  This is a very special dish that effortlessly fuses prime Wagyu with traditional Thai salted fish.   Yet another inspired dish that you must try when you visit Canvas.

We wrapped things up a Canvas with disparate but equally inspired desserts.  First a melon in shaved ice with coconut soy milk mousse and jellies on top of mango and rambutan.  Extremely fresh fruit flavor over ice fresh -  a perfect light dessert.  Last was a Chestnut cake - tangerine syrup topped with tangerine meringue - wow. Delicate chestnut flavors subtle tangerine a must try so light and fluffy. Our favorite!

 

Canvas is a refreshingly different approach to cuisine that fearlessly embraces traditional Thai ingredients and flavors without shying away from embracing new ideas.  Although Canvas has not yet held a grand opening it is already very busy.  The restaurant was almost full on the evening we visited.  Reservations are a must so be sure to book your table in advance.

 Check out Canvas yourself, a perfect destination for chic dinners with your loved one but equally appropriate for an impressive business affair.  Expect to spend between 200 - 1,000 baht per entree.  Canvas has a fully stocked bar and an impressive array of signature cocktails that you should definitely explore. - You'll thank us!

 

Contact us

+66(0)99 614 1158
info@canvasbangkok.com
booking@canvasbangkok.com

 

Opening hours
Sunday-Thursday, 6pm-midnight
(last order for food is 10.30pm, for bar is 11.30pm)
Friday-Saturday 6pm-12.30am
(Last order for food is 11.30pm, for bar is 12.00am)

 

A big thank you to Chef Riley and Assistant Manager Nataliya for taking amazing care of us during our visit.

 

  

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