Canvas

Punchy Pigeon Breast

Pigeon from Kanchanaburi, mulberry, mulberry wine, coffee, cocoa, celery, red jinda chili

Our second serving of pigeon is the brined, smoked, aged, and grilled breast, glazed with a mulberry kombucha reduction. It’s served with fresh mulberries, a mulberry emulsion made from mulberry wine, grilled Thai celery, and a several months aged miso made from fresh coffee cherries from Chiang Rai with cocoa and chilies.
To eat, cut the pigeon breast and try with the various condiments.

Punchy Pigeon Breast is a part of Oomph, our all-new 28 course experience now open at Canvas.

Reservations are available at www.canvasbangkok.com or 099-614-1158.

Pearls

Caviar from Hua Hin, sticky rice, coconut, wild pepper leaf

One of our signature combinations - caviar and sticky rice - returns for this extravagant dish contrasting luxuriant pearls of caviar with humble pearls of sticky rice. The sticky rice is steamed, then stuffed in a wild pepper leaf with fresh grated young coconut. It’s finished with a sauce of smoked coconut milk seasoned with caramelized fish sauce and an aromatic oil made from wild pepper leaves.

Pearls is a part of Oomph, our all-new 28 course experience now open at Canvas.

Reservations are available at www.canvasbangkok.com or 099-614-1158.