I had heard about @wana.yook from some foodie friends a while ago and was keen to visit even before they had received their first Michelin Star last year. Located in a renovated 100-year-old colonial house, Chef @chaleekader takes inspiration from traditional “Khao Gaeng” or rice with curry for his tasting menu. The latest menu doesn’t hold back on the heat - I was warned a few times by the staff as they kept inquiring about the spice level throughout the meal. Flavors-wise, I could handle the spiciness but my body unfortunately disagreed as my stomach felt like it was on fire as the night progressed. 😅

Our meal started out great with a trio of fantastic amuse bouches of pomelo salad, crab curry, and fermented pork with rice crisps in a betel leaf tart. Other highlights included the cured giant trevally with turmeric sauce, tom klong of tiger prawn, and squid with young coconut & mangosteen. But then the main course came and that was when everything went downhill. A large wooden tray was placed in front of us with two types of rice and a selection of khao gaeng dishes which were overly salty - the frog legs were also tough and overcooked. The duo of chicken and duck eggs with crispy fried egg whites was fun to eat at first but got heavy real fast. The desserts were also uninspiring and failed to save the night.

Our menu:

กินเล่น
Kin Len

น้ำพริกรายวัน
Daily Relish

ปลากระมงตาแดงย่าง | แกงคั่วสะตอใบชะพลู | ยำมะม่วงหาวมะนาวโห้
Big Eye Trevally | Gaeng Kua | Pickled Bengal Currants

ต้มโคล้งกุ้ง | น้ำพริกผัด | ยำปลาดุกฟู
Tom Klong of Tiger Prawn | Naam Prikpud | Catfish Fluff with Green Mango

มัสมั่นเนื้อกับลองกอง | หนังไก่ทอด | ยำผักกาดดอง
Beef Masaman with Longkong Fruit | Fried Chicken Skin | Pickled Mustard Salad

ยำปลาหมึก | มะพร้าวอ่อน | มังคุด
Squid | Coconut | Mangosteen

ข้าวแกง
Khao Gaeng

ขนมตาล
Toddy Palm

ขนมู
Kanom
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1*, Wana Yook
Bangkok, Thailand
#supermelThailand #supermelBKK