The story
Offbeat Thai-Chinese cuisine. This is the promise of GOAT, a restaurant in Bangkok that has earned a Michelin star for its high-quality cooking. Established in late 2020, the restaurant is the vision of Chef Tan-Parkorn Kosiyapong, whose unique style blends Chinese flavors with European cooking techniques, all while using Thai ingredients and methods. The name "GOAT" is a tribute to the zodiac year of the chef’s birth.
The dining room is decorated in Sino-Portuguese style, a nod to Thailand’s rich culinary culture and the chef’s own Thai-Chinese heritage. An open kitchen allows guests to watch the chefs at work. The atmosphere is intimate, designed to complement the tasting menu experience.
The menu is a culinary journey across Thailand, with each dish named after the province from which its key ingredients are sourced. The Full Experience Dinner is a 13-course tasting menu titled "From Land, Sea & Soil," telling a story of place, people, and produce. The restaurant is dedicated to using 100% Thai ingredients, supporting a network of local farmers and fishermen. This commitment extends to ingredients like fish sauce from the Poo Yai Dang factory, made exclusively from herring caught by local fishermen, along with Thai sugar and special rice varieties.
In 2024, GOAT intensified its commitment to environmental sustainability. The restaurant cultivates its own herbs and edible flowers for every dish, converting waste into bio-fertilizer that is returned to farmers. They also use recycled plates made from natural materials, such as chicken eggs. Beyond food, the restaurant highlights Thai beverages, offering a curated wine list, Chiang Dao mead pairings, herbal tea sets from their garden, and cocktails and mocktails featuring traditional Thai fermentation techniques. Chef Tan-Parkorn brings experience from a three-star Michelin restaurant, ensuring a high standard of quality in this fine dining experience.
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