Saawaan

The story

Saawaan Bangkok – Thai Contemporary Cuisine with French Technique

Saawaan, in Bangkok’s Sathon district, is a fine dining restaurant that builds every dish around a pillar of traditional Thai cooking: boiling, steaming, grilling, stir-frying, or fermenting. The approach is both homage and evolution, guided by a chef who trained in French kitchens before returning to his roots.

Chef Earth’s Return to Thai Cooking

Chef de Cuisine Saritwat “Earth” Wanvichitkun grew up in a restaurant family in Phuket. After studying at Le Cordon Bleu in Bangkok and working at two-Michelin-starred Mezzaluna, he realised his French technique was strong but his Thai skills needed deepening. His mother became his teacher, sharing family recipes from Southern Thailand. Before joining Saawaan, he led Nitan in Phuket, which earned a MICHELIN mention and a Tatler award. At Saawaan, he continues the restaurant’s tradition of refined Thai contemporary cuisine, adding his own Southern Thai accents and working with small-scale organic farmers. “Chefs need to learn about the soil and farmers need to know about the taste,” he says.

A Menu Rooted in Technique

Each course on the tasting menu highlights one of the five techniques, from a delicate stir-fry to a slow-fermented broth. Chef Earth’s French training appears in the precision of execution and the harmony of each plate, but the flavours are unmistakably Thai. The wine pairing is designed to complement this complexity.

Pastry That Tells a Story

Chef Pâtissière Chayanin “Pond” Tanapradit brings her own journey to the desserts. After training at Dusit Thani College and working at Issaya Siamese Club, she joined Saawaan in 2021 and became pastry chef in 2025. Her style blends classic French pastry with bold Thai ingredients, creating desserts that are both artistic and culturally rooted.

Saawaan held a Michelin star for four consecutive years and remains listed in the guide—a testament to its consistent, thoughtful cooking in the heart of Bangkok.