Aroy mak!

Entering Wan is like being enveloped by the place, as if guided by the hand, transported to a street in Bangkok. The location of Wan receives its light from above, creating a pathway, a day that draws a corridor with, on one side, the bar and open kitchen, and on the other, a décor placed atop a beautiful tile; there are wooden features, wicker light fixtures highlighting the origin and the calming image of a benevolent Buddha. This is meant to help us understand the soul of the place before the first dishes even arrive.

This Thai restaurant delivers on its promise with a true atmosphere, impeccable and smiling service, and a cuisine of great quality. This is exactly where Wan begins to reveal itself; through a rich menu that guides us from cocktails to appetizers (signature or not), soups and salads, rice and noodles, stir-fries, signature dishes, and curries.

Chef Wan, from the Isaan region in northeastern Thailand, has been immersed in Thai culture and cuisine since her childhood. She takes us on a journey through Siamese treasures with dishes that have now become 'Signature': Kao Yam Nem (a crispy rice salad with cold-cooked minced beef, shallots, mint, and ginger), Pla Mannao (bar fillet cooked skin-side down in a steamer, with a sauce infused with lime juice, garlic, lemongrass, coriander, and chilies), and Chuchi Nua Yang (matured Angus beef rib-eye, chef’s traditional curry sauce, sautéed vegetables, and rice).

We loved the freshness of the ingredients, the accuracy of the cooking, and also the liveliness and impact of Chef Wan’s magnificent juices and sauces.

It’s quite rare to come across a place that makes promises, signs them, and delivers. From the very first visit, the unknown quickly dissipated, and this restaurant is now one of our favorites.

Aroy mak! ... It means “delicious” in Thai.

LD