Canvas turns color into flavor with new menu

For fans of plating, the folks at Canvas need no introduction— its food looks as good as it tastes. The artsy spot recently released a new menu at their Thonglor resto turning color into flavor.

The new 20 serving tasting menu (and art) from Chef Riley Sanders features a focus on seasonal ingredients and high-end techniques. The Flavor of Color dish encompasses the theme, with seasonal ikejime-style fish from Surat Thani with mountain kombu, young galangal, egg fruit, hor wor, turmeric, orange chili, jicama, bengal currant, and perilla leaf.

The next two dishes focus on caviar from Hua Hin and lobster from Phuket, and the duck in their Duck in Chartreuse, Violet, and Vermillion hails from Khao Yai, complete with banana chili, prickly ash, garlic, long bean sweet basil, yoghurt, and shitake—using every part of the duck in this bite.

There’s a little bit of seasonal, locally-sourced Thailand in every dish; even the Venn Bread features tomme de Chiang Rai and the Marbled Marble Goby comes from Kanchanaburi.

This is Canvas after all, so you can expect some very inventive flavors on the menu. The Tastes Like Neon puts Earl’s Melon from Saraburi with turmeric, giant water bug, wasabi, kaffir lime, and peppermint—all in a fluorescent neon yellow.

The three dessert courses include an edible color wheel featuring six sabayons, a mix of yams and berries from Phetchabun and goat cheese from Nakhom Pathom, and lastly there’s the Neutral, Sweet, Dynamic dish with tangerines, dark and white chocolate, turmeric, vanilla, and Job’s tear.

Opening six years ago, this Michelin-starred spot comes from the masterminds behind Rabbit Hole. Canvas is known for its devotion to domestic ingredients yet happily strays outside Thai flavor definitions thanks to Texan Sanders, who mixes the local bites with fine-dining, artistic flair.

A version of this story originally appeared in BK Magazine.

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