For fans of plating, the folks at Canvas need no introduction— its food looks as good as it tastes. The artsy spot recently released a new menu at their Thonglor resto turning color into flavor.
The new 20 serving tasting menu (and art) from Chef Riley Sanders features a focus on seasonal ingredients and high-end techniques. The Flavor of Color dish encompasses the theme, with seasonal ikejime-style fish from Surat Thani with mountain kombu, young galangal, egg fruit, hor wor, turmeric, orange chili, jicama, bengal currant, and perilla leaf.
The next two dishes focus on caviar from Hua Hin and lobster from Phuket, and the duck in their Duck in Chartreuse, Violet, and Vermillion hails from Khao Yai, complete with banana chili, prickly ash, garlic, long bean sweet basil, yoghurt, and shitake—using every part of the duck in this bite.
There’s a little bit…
