Chef Aom's signature dish uses rice field crabs from Singburi province, extracting only the rich crab fat. The fat is blended with aromatic red curry paste and fresh kaffir lime zest, creating an intense umami bomb that balances richness with citrus brightness. This showcases the chef's technique of elevating humble local ingredients.
Tips from diners
This is Chef Aom's signature — it's been on the menu since opening and showcases her philosophy of using hyper-local ingredients.
The crab fat is incredibly rich — the kaffir lime is essential to balance it, so make sure you get both elements in each bite.
Duck from Khao Yai is cooked until the skin crisps while the meat stays tender and moist. The accompanying curry sauce is balanced to complement rather than overpower the duck. Multiple reviewers call this one of the standout courses, highlighting the quality of the local duck and the precision of the preparation.
Tips from diners
The skin-to-meat ratio is perfect — crispy skin without being greasy, and the meat is genuinely tender, not dry.
Don't drown the duck in the curry — dip sparingly to taste both the duck's natural flavor and the curry separately.
A deconstructed and refined version of Thailand's iconic tom yum soup, built around lobster instead of the traditional prawns. The dish maintains the essential hot and sour balance of tom yum while elevating the presentation and ingredient quality to fine dining standards.
Tips from diners
This is Chef Aom's take on reimagining street food — it's recognizably tom yum but refined in technique and ingredients.
The rich, aromatic massaman curry is prepared with tender wagyu beef, balancing the traditional spices and coconut milk base with the marbled richness of the beef. This is a modern interpretation of a southern Thai curry tradition, using premium imported beef instead of the typical chicken or lamb.
Tips from diners
The wagyu makes this massaman incredibly rich — it's a heavier course, so pace yourself if you're already full.
The classic mango sticky rice is deconstructed and refined with fine dining techniques while maintaining the essential flavors that make the original beloved. This is the final course that brings the meal full circle, from street food refined to fine dining.
Tips from diners
Even if you're full, don't skip this — it's a fitting end that connects back to the street food concept.
The menu changes seasonally but always includes signature interpretations of classic Thai dishes using local ingredients and modern techniques. The concept elevates street food traditions through fermentation, precise technique, and fine dining presentation. Each course represents a different region or tradition of Thai cuisine, from Andaman prawns to Khao Yai duck.
Tips from diners
The full 11 courses take about 1.5 hours — don't book another engagement right after, you'll want to savor the pacing.
Multiple reviewers who've dined at 100+ Michelin restaurants say this is among the best — the hype is justified.
Large tiger prawns from the Andaman coast are prepared to highlight their natural sweetness. The homemade pickled lime adds acidity and brightness, while the tomalley cracker provides a rich, oceanic umami crunch. This course demonstrates the restaurant's focus on Thai coastal ingredients and fermentation techniques.
Tips from diners
The tomalley cracker is made from prawn head fat — it's intensely flavored, so a little goes a long way with each bite.
Combine all three elements in one bite — the prawn, pickled lime, and cracker balance each other's textures and flavors.
Chef Sujira 'Aom' Pongmorn, who won the 2021 Michelin Young Chef Thailand award, opened KHAAN in September 2023 to elevate Thai street food and regional dishes to fine dining. The restaurant earned a Michelin Guide listing within a year and was named Best New Restaurant of Asia 2024 by Tatler. The name means both 'tiger' and 'proclaim' in Thai.
Requires a 2,000 THB deposit per person to secure reservations. Last seating is 9:30pm, so book early slots if you want a leisurely pace.
The tea pairing (690 THB) gets rave reviews as one of the most creative tea pairings in Bangkok — it's a good alternative to wine.
Children must be 12 or older — this is a quiet, focused dining experience not suited for young kids.
5-minute walk from Chit Lom BTS Station. The restaurant is on Soi Somkid, a quiet street off the main Sukhumvit corridor.
Closed Mondays only. Open Tuesday through Sunday from 5pm with last seating at 9:30pm.
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