Saawaan | Rim Naam, an exclusive culinary showcase, was held at The Oberoi, Bengaluru, and TheStyle.World team had the opportunity to experience a Michelin-starred tasting menu at Bangkok’s celebrated restaurant Saawaan. For two special evenings in February, Chef de Cuisine Saritwat “Earth” Wanvichitkun and Chef Pâtissière Chayanin “Pond” Tanapradit brought their signature eight-course dining experience to Bengaluru, presenting Thai cuisine in its most refined and expressive form. Some dining experiences feel more like a journey through culture and craft.
For two exclusive nights in February, Chef de Cuisine Saritwat “Earth” Wanvichitkun and Chef Pâtissière Chayanin “Pond” Tanapradit brought Saawaan’s celebrated eight-course tasting menu to Bengaluru. Bangkok has come to know Saawaan for its refined take on Thai food, and its philosophy is centred around celebrating Thailand’s regional ingredients and food traditions with a modern flair.
Dinner started off with a bright and airy dish: raw mango with Ranong blue swimmer crab. The crab, expertly marinated with seaweed and fish sauce, was accompanied by two different types of mango, fresh and almost ripe, as well as mango jelly and a subtle cashew-infused mango sauce. A creative reinterpretation of spicy fried egg salad followed. Using organic eggs from Nakhon Pathom, the dish was built in elegant layers—silky egg whites, rich egg yolk, and hairy fruited eggplant—finished with a sphere of tangy dressing and a crisp eggplant tuile. It was playful in its presentation but grounded in familiar Thai flavours.
One of the heartwarming dishes was the pork with palm hearts and coconut broth. The broth itself was particularly interesting—created by combining a traditional salted-meat coconut broth with another slow-cooked stock simmering for days with pork bones, herbs, and spices. Pickled Sisaket shallots added brightness to the richness.
The main dish was more substantial, featuring the warmth of banana stalk curry with chicken. The dish was an adaptation of the Thai curry soup. The dish was made with different varieties of chicken, banana stalks, smoked southern curry, and coconut milk. The dish was complex, with a smoky flavour from the banana stalks.
The dessert was an ending with light flavours of delicate pastries such as the ginger flower tart, lychee tart, and coconut ice cream. These flavours were light and refreshing after the layers of flavour from the previous dishes.
The Thai pavilion’s setting over the tranquil water body with lush greenery elevated the dining experience at Rim Naam. This setting was natural with the Thai cuisine. The presence of the chefs from Saawaan was an elegant extension of the reputation that the restaurant has long held for authenticity.
The most notable element of the dining experience was the spirit of the food. The food was an adaptation of the menu that Chef Earth described as the spirit of cooking, which was about bringing people together. Every dish exuded a sense of personalisation and thoughtfulness, as well as a profound connection to Thailand’s culinary legacies.
For Bengaluru’s diners, this Michelin-starred collaboration, Saawaan | Rim Naam, at The Oberoi Bengaluru was more than a special dinner. It was a rare opportunity to experience the evolving narrative of Thai fine dining—one plate at a time.
