Open Kitchen

MIANG NUEA

Sundried Thai Wagyu | Orange Dressing | Betel Leaf

CRAB CURRY

Crab Meat | Thai Egg Cake Curry | Salted Egg Yolk

PLA HEANG TEANG MO

Watermelon Tartelette | Smoked Mackerel

(KUA~CHARRING) PHLA SQUID

Thai Melon | Banana Blossom Confit | Pork Prosciutto

(LARM~BAMBOO COOKING) BAMBOO~COOKED MUSHROOM

Local Mushroom | Mushroom Cracker | Lemon Basil

(YANG~GRILLING) TOM-KLONGGOONG

Grilled River Prawn | Prawn Fat Mousse | Chili Paste

(BHOM~EMBER ROASTING) BHOM PLA

Salt Baked Southern Fish | Spicy Red Onion Salad | Udoi Rice

(ANN~HANGING OVER THE FIRE TO SLOW COOK) ANN PORK JOWL

Red Curry Sauce| Local Eggplant

(PAO~BURNING)

PINEAPPLE

(JEE~TORCHING) JEE CORN

Butter Corn Ice Cream | Burnt Corn Syrup | Charred Coconut Meringue

Tucked inside the Nysa Hotel in Sukhumvit, Kwann offers a compelling take on modern Thai dining that feels both rooted and refreshingly new. The restaurant’s name comes from the Thai word for smoke, and that influence is woven throughout the experience, from the open kitchen where chefs work over live fire to the subtle layers of char and depth in each dish.

We had the Kwann Experience menu, a journey that highlights the kitchen’s creativity and respect for Thai ingredients. The crab curry bite set the tone, combining rich crab meat with Thai egg curry and salted egg yolk in a single indulgent mouthful. Equally memorable were the watermelon tartlets topped with smoked mackerel, a playful balance of sweetness, salinity, and gentle smokiness.

Among the appetizers, the Phla Squid stood out. Tender squid was accented with Thai melon, pork prosciutto, and banana blossom confit, offering a layered interpretation of a traditional spicy salad. A bamboo cooked mushroom dish reimagined larb using local mushrooms, served with a crisp mushroom cracker that added both texture and depth. The Tom Klonggong, a grilled river prawn with prawn fat mousse and chili paste, delivered bold and smoky intensity.

Mains continued to impress. Pork jowl in a rich red curry was deeply flavorful and comforting, while Thai Wagyu paired with a vibrant green curry sauce showcased a refined balance of richness and freshness.

Led by chef Napol “Joe” Jantraget, the team at Kwann blends heritage recipes with modern techniques and lesser used local ingredients. The space itself is sleek and stylish, while the open kitchen keeps the experience interactive and grounded.

At Kwann, Thai cuisine is reimagined through fire, smoke, and imagination, resulting in dishes that feel both inventive and deeply connected to place.

www.kwannrestaurant.com

73/7-8, Soi Sukhumvit 13, Khlong Toei Nuea, Watthana, Bangkok 10110

+66 80 076 4370