TAIPEI (Taiwan News) – Master Chef Chumpol Jangprai has brought his two-Michelin-starred Bangkok restaurant, R-Haan, to Taipei for an exclusive pop-up.
Hailed as one of Bangkok's hardest-to-book restaurants, R-Haan has also captivated global superstars like Blackpink's Lisa. Its acclaimed cuisine will be on display at the Sheraton Grand Taipei Hotel until Oct. 31.
At just 19, Jangprai joined the Royal Kitchen team, where he mastered the complex and refined techniques of royal court cuisine.
He later founded R-Haan in 2018, guided by the ancient proverb, "In the water, there is fish; in the fields, there is rice." This philosophy celebrates Thailand's abundant resources by interpreting the country's four main regional cuisines with modern culinary techniques.
This approach not only honors tradition but also showcases Jangprai's masterful skill, earning him the nickname "Iron Chef."
For his Taipei residency, Jangprai has crafted a menu of R-Haan's signature dishes, with a strong focus on seafood.
The yellow curry stir-fried slipper lobster is a standout, featuring plump Australian slipper lobster stir-fried in a fiery wok with yellow curry powder, egg, and fresh herbs. The dish cleverly uses a Chinese stir-frying technique to lock in flavor, allowing the tender lobster to absorb the essence of the rich, aromatic curry.
Another highlight is the royal Bangkok red curry with grouper, which uses fresh grouper from Penghu. After being fried to a crisp, the fish is quickly tossed with a fragrant red curry sauce, coconut milk, and kaffir lime leaves. The tender fish is coated in a vibrant, fragrant sauce that is spicy and sweet, offering an exquisite taste of central Thai royal cuisine.
The menu also includes the classic green curry beef ribs. This dish features US beef short ribs slow-cooked for four hours in a distinct green curry made with northern Thai herbs and coconut milk. The rich, aromatic curry tenderizes the beef, creating a hearty flavor profile representative of northern Thai cuisine.
Beyond the main courses, the menu features creative appetizers and desserts, such as the Thai golden cup, once served at an APEC state dinner, and the auspicious Thai five-color sticky rice balls.
Through these dishes, Jangprai proves himself not only a culinary master but also a dedicated ambassador for Thai food culture, promoting sustainability and authentic flavors on the world stage.
R-Haan's pop-up at Taipei's Sukhothai offers an a la carte menu starting at NT$480 (US$15) and an eight−course sharing menu for NT$9,999.
(Taiwan News, Lyla Liu video)
