The restaurant's take on Thailand's most famous soup uses king river prawns and the siphon technique to enhance the infusion of lemongrass, galangal, kaffir lime and other Thai herbs. Multiple reviewers call this the most impressive tom yum they've tasted. The soup balances spicy, sour and savory notes.
Tips from diners
The siphon technique creates a lighter, more aromatic broth than traditional tom yum. Expect different texture and intensity.
This appears early in the tasting menu. The prawns are large — pace yourself for the courses ahead.
The duck is roasted until the skin is crispy and the meat is tender, then paired with intensely flavored panang curry. Reviews mention this as a standout that changes how diners think about panang curry. The curry balances sweet, spicy and rich coconut flavors.
Tips from diners
The curry is richer and more complex than typical restaurant panang. Don't expect the sweet, mild version from most Thai places.
A traditional summer delicacy served with an assortment of condiments including shrimp paste balls, stuffed shallots, sweet pickled radish, crispy pork floss and chili-stuffed minced pork. The rice is chilled in jasmine water, creating a refreshing dish for hot weather. Available during summer months.
Tips from diners
This is typically available March to June. Call ahead if khao chae is your reason for visiting.
Mix the condiments into the rice gradually. Each one adds a different flavor — sweet, salty, spicy.
Chef Chumpol's refined version of the traditional mango sticky rice. While some reviewers find it controversial for a two-Michelin-star restaurant to serve a street food dessert, others praise the modern approach and quality of ingredients.
Tips from diners
This is a refined take on street food. If you expect something radically different, you might be disappointed.
Thai Wagyu short rib is slow-cooked until tender and served in a curry made from bird's eye chilies. The beef is rich and fatty, contrasting with the heat of the curry. This is a seasonal winter menu item.
Tips from diners
Bird's eye chilies are very hot. Tell the server at the start of the meal if you want reduced spice levels.
This is a winter seasonal dish. It may not be available during summer months — check when booking.
Chef Chumpol Jangprai opened R-Haan in 2017 in Thonglor, earning two Michelin stars in 2020 and maintaining them for six consecutive years. The restaurant specializes in royal Thai cuisine, balancing the eight fundamental Thai flavors — sour, sweet, rich, salty, bitter, spicy, astringent and piquant. Chef's tasting menu only, no a la carte.
Reservations required at least 7 days in advance. Cancellations must be made 48 hours before your booking.
The tasting menu is 6,512 THB plus service and tax (about 7,619 THB total). Wine pairing adds 3,812 THB plus charges.
Limited parking with valet service is available. Consider taking the BTS to Thonglor station if you're not driving.
Tell the staff your spice preference at the start. Royal Thai cuisine uses all eight flavors including spicy and piquant.
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