The head dish is a delightful lotus mist slice with wild almond powder, and river shrimp from southern Thailand with coconut and lime leaves, so that the taste buds can be comforted in the freshest way. The crab meat is mixed with avocado, green peppers, and then paired with lime-specific fragrance, the chef cleverly made a &quot;white&quot; treatment on the plate, and the softness of the crab meat mixed with bitter aromas, so that the relaxing nerves are instantly lifted. Wild salmon are surrounded by baked tomato skins, curry sauce soup and bone marrow juice. Top-class Osaiga caviar is paired with a little braised rice in coconut milk and chili leaves, smoked duck breast and mulberry, and celery chili, which gives the taste shock to the top.

Trip Gourmet Awards 2023

Canvas

Subverted the shallow understanding of Indian cuisine, grounded but novel and delicious. The combination of juice pairing is also very good. It is very friendly to non-drinkers. It also increases the fun of the meal. There are quite few restaurants and each dish has a corresponding chef to explain. Sincerity is the most moving, but the level has dropped slightly after the main course. It&rsquo;s a bit of a tiger&rsquo;s head. Anyway, the whole is still very worth a visit.

Trip Gourmet Awards

Top 31 Fine Dining 

supanniga eating room I think the best one. His coconut scent is very good. The mushroom is delicious. It is recommended to eat the first meal. When there is a high standard in the heart, you will not be fascinated by the general Dongyin Gong.

Top 18 Local Restaurants

The only Thai court food Michelin two-star restaurant in Bangkok R-Haan 🍴Fine dinning Molecular cuisine for Thai food, the national chef Chumpol 👨&zwj;🍳 Super will tell the story. He is a chef who loves the royal family in Thailand!

🇹🇭 Thailand/Bangkok 📍Patara Fine Thai Cuisine A large Thai cuisine hidden in the city, the independent courtyard environment is quiet, people can enjoy the food quietly. ​ Such exquisite Thai cuisine is still relatively rare in the local area, which is a bit interesting.

First of all, the environment is very good, very clean and tidy, the food is not only beautiful, the taste is also very good, although the pizza is over-baked, but it is still delicious, and there is the dessert, the delicious is actually the chocolate powder, that delicious is simply unforgettable.

头菜是讨喜的莲雾切片搭配野杏仁粉，来自泰国南部的河虾肉配上椰子和青柠叶，让味蕾以最清新的方式得以慰藉。蟹肉混合着牛油果，青椒碎末，再搭配酸橙特有的清香，主厨巧妙地在摆盘上做了&ldquo;留白&rdquo;的处理，蟹肉的松软混合了苦香味，让松弛的神经被瞬间振奋。野生鲶鱼被烘焙过的西红柿皮，咖喱酱汤和骨髓汁包围着。顶级的奥赛佳鱼子酱搭配了少许椰浆和辣椒叶内的糯米饭，烟熏过的鸭胸肉和桑葚，芹菜辣椒搭配，让味觉冲击达到了顶峰。

Canvas位于113/9-10 Sukhumvit Soi 55&nbsp;|&nbsp;Klongton Nua, Wattana,&nbsp;Bangkok 10110,&nbsp;Thailand厨师很有艺术气息，因此是餐厅的名字。菜单还把每道菜都涂成抽象艺术，这9道菜的所有菜肴都非常好。带有泰式风味的西餐，不确定我是否称其为融合菜厨房非常开放，特别是如果您坐在柜台的话我会回来，曼谷排名前十

Canvas is located in 113/9-10 Sukhumvit Soi 55 | Klongton Nua, Wattana, Bangkok 10110, Thailand, the chef is very artistic, so it is the name of the restaurant. The menu also paints each dish as abstract art, and all the dishes in these 9 dishes are very good. Western food with Thai flavor, not sure if I call it Fusion kitchen is very open, especially if you sit at the counter I will be back, Bangkok top 10

2019年曼谷有时间餐厅首度入选米其林一星，Canvas便是其中之一，而美国主厨Riley Sanders也是一颗冉冉升起的新星。时间调回到2013年，Riley Sanders第一次来到曼谷便喜爱上这座城市，2016年他在曼谷开了Canvas。在和主厨闲聊过程中我知道他走了很多城市，包括北京，我问他来北京做什么，他简单地回答了吃。餐厅的装修很现代，开放式厨房配吧台，厨房的二楼也是座位，吧台后边还有四人台和二人台。我坐在吧台区，菜单分为6道菜或者9道菜，我选择了9道菜，3600泰铢，还要加上10%的服务费和7%的税，酒水还需要另付费。在米其林泰国官网上可以预定，不过是链接到Chope上预定，你也可以直接登录Chope预定，不需要信用卡担保，当然你也可以登陆它的官网预定，不过不知道需不需要信用卡担保。9道菜真的是非常的精致，我最喜欢的是Sticky Rice，用了&rdquo;Royal&nbsp;Oscietra&rdquo;鱼子酱，椰浆，还有甜椒叶子把米饭裹住，打开后便成了鱼子酱椰浆拌饭。主菜牛排也很有创意，味道也很好，和牛放在纯陶的锅子里烟熏，然后给我们摆到桌上闻那烟熏味，然后端走，切成一小长块，再次端上来，旁边放了和牛排差不多大小的黑白相间的酱状物，这是用熟茄子加上奶油酱和黑胡椒做成的。总体而言，这家餐厅环境和口味对得起它的价格，我是很喜欢，如果在曼谷我会选择再次光临的。

In 2019, Bangkok had time for the first time to be selected as a Michelin star, Canvas was one of them, and the American chef Riley Sanders was also a rising star. Time is adjusted back to 2013, Riley Sanders loved the city when he first came to Bangkok, and he opened Canvas in Bangkok in 2016. During the chat with the chef, I knew he had traveled many cities, including Beijing. I asked him what he was doing in Beijing and he simply answered to eat. The restaurant is decorated in a modern style, with an open kitchen with a bar, and the second floor of the kitchen is also a seat. There are four and two tables behind the bar. I sat in the bar area, the menu was divided into 6 dishes or 9 dishes, I chose 9 dishes, 3,600 baht, plus 10% service charge and 7% tax, and drinks also need to be paid separately. You can book on the Michelin Thailand official website, but you can link to Chope to book, you can also log in directly to Chope reservation, no credit card guarantee, of course you can also log in to its official website reservation, but do not know if you need a credit card guarantee. The 9-course dishes are really very exquisite. My favorite is Sticky Rice. I used &quot;Royal Oscietra&quot; caviar, coconut milk, and sweet pepper leaves to wrap the rice. After opening it, it became a bibimbap with caviar. The main course steak is also very creative and tastes very good. It is smoked with cows in a pure pot. Then we put it on the table and smelled the smoke, and then we took it, cut it into a small piece, and brought it up again, next to a black and white sauce about the size of a steak, made with cooked eggplant and cream sauce and black pepper. Overall, the restaurant environment and taste are worth the price, I like it very much, if in Bangkok I will choose to visit again.

曼谷Canvas餐厅在曼谷 一举摘下米星星菜式没有局限无法定义 结合世界元素 从街头小吃到国际料理 从传统烹饪到现代技术 开放式厨房 每一道菜都是一副抽象艺术作品 清甜的西瓜用粗粒海盐和山胡椒(mountain pepper)调味 搭配泰国香料叶(cha muang) 多一层复杂的辛香。质地柔韧的清莱牛乳奶酪(tomme de chiang rai)做成咸口脆饼 点缀罗望子酱和香蕉辣椒。花蕊里面是姜中人参(finger root)和虾酱调味的泰国生和牛。军曹鱼刺身用盐/红尖椒/金桔 盖上薄嫩的笋片 点缀红洋葱酱 衬得鱼肉格外鲜甜。胖乎乎的烤米面包无疑是全场最爱！微微发酵的味道介于sourdough和酒酿发糕之间 口感也是又松又韧。厚厚的棕黄油会让人沦陷 轻柔绵软如奶油 细腻顺滑是黄油感 用咸蛋黄和黄辣椒调味 一点点咸辣恰到好处。入口能闻到橘色茉莉花的淡淡清香。连主厨自己都很骄傲的镇店之作！好久没吃到鲟鱼 肉质紧实鲜美 嫩得超有弹性。中式腊肠切碎和腰果带来一层甜香油润 再放上凉拌四季豆和酥炸金合欢草(acacia)又见泰国小吃的精致升级。啤酒加椰子水和柠檬草等调成的酱汁甘甜清爽又有咖喱的厚度 刮盘都不足以表达出它的惊艳程度薄嫩的胡椒叶微微辛辣 裹上发酵过的酸糯米 搭配Oscietra鱼子酱 一边到上稻秆烟熏的鱼露椰奶汁。口味十分复杂令人迷惑烤小鱿鱼塞洋葱碎猪肉馅 还放了酥麻的花椒和软甜粘糯的椰枣在里面 淋上蒜油酸奶酱和香草绿辣椒酱。被自己这份辣到失去想法 但尝了一口朋友的就甜辣平衡相当好吃

Bangkok Canvas restaurant in Bangkok Picking rice stars at once There is no limit to defining Combining the elements of the world From street food to international cuisine From traditional cooking to modern technology Open kitchen Every dish is an abstract artwork Sweet watermelon with coarse grains of sea salt and mountains Pepper (mountain pepper) Seasoning with Thai spice leaves (cha muang) More complex spices. The texture of flexible Chiang Rai beef milk cheese (tomme de chiang rai) is made into salty crisps dotted with tamarind and banana peppers. The flower is filled with Thai raw and beef flavored with ginger ginseng (finger root) and shrimp sauce. The sashimi is made with salt/red pepper/kim orange, covered with thin and tender scallops, and embellished with red onion sauce. The fat, baked rice bread is undoubtedly the favorite! The slightly fermented taste is between sourdough and wine-made cakes. The taste is also loose and tough. Thick brown butter will make people fall, soft and soft as cream, delicate and smooth is buttery, seasoned with salted egg yolks and yellow peppers, a little salty and spicy. The entrance can smell the faint fragrance of orange jasmine. Even the chef himself is proud of the town shop! Long time no squid meat is tight and delicious, tender and super elastic. Chinese sausage chopped and cashews bring a layer of sweet oil, then put cold season beans and fried acacia (acacia) and see the exquisite upgrade of Thai snacks. The sauce made with beer and coconut water and lemongrass is sweet and refreshing and the thickness of curry is not enough to express its amazing degree of thin pepper leaves slightly spicy wrapped in fermented sour glutinous rice with Oscietra caviar on one side to the smoky fish dew coconut milk. The taste is very complicated and confusing. The grilled small carp is stuffed with onion and shredded pork filling. There are also castor peppers and soft sweet sticky dates in it. Garlic oil yogurt sauce and vanilla green chili sauce. I was so spicy that I lost my idea, but I tasted a friend&#39;s sweet and spicy balance. It was quite delicious.

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