saan

General information

Head chef Wichian Trirattanavatin, better known as Lek, takes the helm in the kitchen at saan. Born, raised and trained in Thailand, Lek serves a taste of his homeland that many Kiwis will not have been exposed to.

Focusing on Lanna (Northern) and Isaan (North Eastern) cuisine, the menu showcases traditional dishes from the Trirattanavatin family. The recipes have been passed down from generation to generation, a concept known as ‘Sueb Saan’ which represents the history of creating sustenance from your own land and this is evident in Lek’s use of fresh, seasonal ingredients.

With attention on authenticity, the menu is divided into Khang Thang (street snacks), Jarn Rerm (smaller dishes), Jarn Lak (grand dishes or larger dishes), Khong Kiang (sides) and Khong Warn (desserts).

Dishes include Sai Ua, Sai Krok Isaan, Lanna and Isaan pork sausages, Geang Sadoong, a semi-cured venison and Larb Ped, a wok-seared spicy duck and mint salad – all recipes from Lek’s Grandmother. Another highlight on the menu is a crispy pork curry recipe called Moo Krob Prik Khing, from Lek’s father.

Chef Lek received his formal training at Thailand’s premier culinary institute, the prestigious Dusit Thani Palace College. Previously head chef at Café Hanoi, it has been Lek’s dream to run his own

Thai restaurant to share his family’s recipes with guests. Coming from a family of chefs, Lek cites his grandmother as being his major inspiration.

“I have a very deep respect for the tradition and culture which underpins the food we are offering our customers,” Lek says. “It is my most important guide to ensure our dishes respectfully represent the traditional food my family and community would be proud of. I am so honoured to have this opportunity to develop saan; it’s a dream come true for me.”

Inspired by Lek, the restaurant is the latest offering from inveterate restaurateurs Krishna Botica, Tony McGeorge and Jason van Dorsten owners of Café Hanoi and XuXu Dumpling Bar.