In the bustling heart of Bangkok, where the vibrant culture peppers every street corner, Spice Market, tucked within the luxurious Anantara Siam Bangkok Hotel, has just embarked on a tantalizing culinary journey to captivate the senses. At the helm of this epicurean expedition is Executive Chef Punn Akkawin Pitrachart, a culinary maestro renowned for his Midas touch in blending tradition with innovation. With a revered background spanning some of Bangkok’s most prestigious kitchens, Chef Punn brings his vision of sustainability to life, championing locally-sourced ingredients while reimagining Thai gastronomy.
The enchanted tale of Spice Market’s new menu is nothing short of a gastronomic Odyssey, aiming to dazzle both locals and tourists alike with unexpected notes of flavor. “I envision each dish as a sensory narrative rooted in Thailand’s rich culinary heritage, yet ascending with contemporary flair,” says Chef Punn, beaming with the pride of an artist unveiling a new masterpiece.
Diners can embark on this culinary voyage with dishes like the ethereal Yum Som-O Hoy Shell, a dazzling composition of pomelo salad crowned with seared Hokkaido scallops and a sprinkle of coconut flakes, each bite a manifesto of textures and tastes. The menu’s narrative deepens with Tom Klong Pla Ka-Pong, where tangy and spicy waltz harmoniously in a seabass soup accented by sun-dried stingray, tickling the adventurous palates.
From the depths of the sea to the lively hustle of the markets, seafood lovers will revel in Chef Punn’s audacious innovations such as Nua Pu Pad Prik Gub Sator, a robust dialogue of stir-fried jumbo lump crab, yellow chili, and the enigmatic bitter beans. Journey further with Pla Hi-Ma Thod Num Pla, featuring crispy snow fish draped in caramelized fish sauce, complemented by a tantalizing sour mango salad—a dish that is both a feast for the eyes and the soul.
In a grand crescendo, the menu introduces Kai Jiew Pu Gub Sauce Mun Pu, a luscious Thai-style omelette enriched with delicate blue crab and crab roe sauce. The savory adventure continues with Nuea Yang, where tender grilled “Little Joe” striploin marries roasted rice and vibrant green chili relish. A sweet denouement arrives with Cake Yang, a grilled black sticky rice cake cozied in a plum leaf, its richness softened by salted coconut cream and roasted sesame.
As the curtains rise on Spice Market’s renewed gastronomic act, the ambiance, redolent of traditional Thai spice markets, sets a fitting stage. Guests feast beneath an elegant canopy of cultural motifs, their senses enraptured by the delicate aromas and exquisite compositions.
Open Monday through Saturday for lunch between 12:00 to 2:30 PM, and daily for sumptuous dinners from 6:00 to 10:30 PM, Spice Market invites culinary enthusiasts into its warm embrace. For reservation whispers and further indulgences, reach out through the alchemical numbers: 02 431 9496.
Share in the culinary revelry that is #SpiceMarketBangkok at #AnantaraSiamBangkok, where each dish tells a story, and every flavor is an ode to the timeless dance of innovation and tradition.
I’ve tried Chef Punn’s creations before in Bangkok, and I have to say it’s absolutely mind-blowing! His ability to mix traditional Thai flavors with modern twists is remarkable.
I agree! His dishes not only taste incredible but also bring a fresh perspective to Thai cuisine. Can’t wait to try the new menu!
But is this really sustainable though? I mean, importing scallops from Japan for a Thai restaurant seems the opposite of local and sustainable…
Interesting point Ben. Perhaps the idea is striking a balance between celebrating local ingredients and bringing in unique elements to elevate the experience? It’s tricky, but I’m optimistic about it.
Why do so many upscale places get away with calling their food sustainable while flying ingredients halfway around the world?
I know, right? It’s all about marketing these days. People just buy into the buzzwords without questioning their real meaning.
I think ‘sustainable’ means different things for people. Supporting local farmers as he does can still greatly support the economy and environment.
Fair enough, maybe there’s more nuance to it than I initially thought. I’ll have to dig deeper.
I love discovering new food experiences when traveling. Spice Market sounds like a must-visit next time I’m in Bangkok!
Every day more tourists flock towards expensive international tweaks. Whatever happened to enjoying simple, authentic Thai food?
It’s about the experience LocalEatsLover, it’s not just food but an innovation in Thai culinary art. Chef Punn is raising our cuisine to a global scale.
Why not enjoy both? Traditional street food one day, and a lavish culinary journey the next. Diversity in choices keeps it exciting.
Good point, Ash. I might give it a try just to see what the hype is about.
I recently went to Spice Market and the ambiance is just as delightful as the food! Truly a feast for the senses.
Why the fuss over fancy menus? Give me a street vendor’s Pad Thai any day over these pretentious dishes.
Sometimes it’s nice to experience something elevated and special. It doesn’t negate the beauty of simple dishes, John.
Touché Laura, maybe I’ll try it out and see what the sensation is all about!
I’m a bit skeptical about tourists being drawn more to fancy dining than true cultural experiences. It dilutes the authenticity of destinations.
Innovation keeps the culinary scene alive globally. Thailand’s cuisine evolving can only mean more delightful discoveries.
Can’t argue with that! It’s about embracing evolution, just like how we revere traditional cuisine.
I wish such luxurious places would integrate more plant-based dishes. Not everyone eats seafood or meat!
They do offer some vegetarian choices, but yes, more inclusive menus would be welcome. Chef Punn might consider hearing the demand!
Wow, I’d love to try that crab omelette. Haven’t seen such creativity in a long time!
Despite the critiques, isn’t it exciting that chefs like Punn are putting Thai cuisine on the map in new ways?
Yes! It brings attention to the culinary arts in Thailand and might even inspire positive changes in traditional food scenes.
I’ve never tasted anything quite like the snow fish dish. It was sublime!
The fusion of flavors is what gets me every time. It’s like a melody for the taste buds.