Jun 30, 2017 Restaurants
For the latest review, see the 2018 review of Saan.
Saan
City-Fringe Bistro—Modern Thai
The fragrant spices and smoke from the chargrill floating on the air place you firmly in the streets of Thailand at Saan, where chef Lek Trirattanavatin calls on a wealth of knowledge and family history to turn out northern Thai food unlike this city has seen before. Pretty blond wood, lush plants and handcrafted Ben Glass furniture (brought together by none other than Nat Cheshire) are the backdrop for Trirattanavatin’s Lanna and Isaan cuisine, a style characterised by its pungent and fiery flavours. His skill is evident on the menu, where he tweaks old recipes to work with local produce and offers dishes even Thai-food devotees won’t have seen before. There are New Zealand wines, craft beers and delightful cocktails to match. Hospitality doyenne Krishna Botica is a wizardly conductor of service, ensuring a pace that’s always energetic but never rushed.
A favourite dish
Larb moo: pork mince, chicken liver, toasted rice, fresh herbs and dried chillies, served with crunchy vegetables.
What it offers
Shared-plate options / Fixed-price meals / Good for vegetarians / Free-range chicken and/or pork / Good seating outside / Bar / Craft beer selection / Good for kids
Hours—L Wed-Fri; D 7 days
Bookings—Yes
Price—$$
Seats—110
Chef—Lek Trirattanavatin
PONSONBY
160 Ponsonby Rd
Ph 320-4237
saan.co.nz
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