Saawaan means ‘heaven’ in Thai, and you’ll feel like you’ve been there with this contemporary 10-course set menu. It’s a creative showcase of Thai flavours, art and cooking techniques, including raw, fermented, boiled, miang, stir-fry, curry and desserts. Besides premium imported goods like Jean Paul’s Utah Beach oysters, Brittany Tourteau crab and Challans ducks, they use local seasonal ingredients like organic rice paddy crab from Sing Buri, or squid from Krabi.