The Sublime Journey of Flavor and Innovation of sustainability with Chef Tan at GOAT Bangkok
Chef Tan, Pakorn Kosiyapong, is the visionary behind GOAT Bangkok, a restaurant whose name reflects both personal and culinary significance. Born in the Year of the Goat, Chef Tan's heritage is celebrated through a striking mural featuring a woman holding a goat, symbolizing his personal story and connection to the concept. The name GOAT also serves as an acronym for "Greatest of All Time," embodying the philosophy of striving for excellence and self-improvement.The restaurant’s interior design is inspired by the Sino-Portuguese style, seamlessly blending European, Thai, and Chinese influences. This fusion of decor and cooking styles underscores the restaurant’s commitment to offering a unique and exceptional dining experience.
Previously Chef Tan worked at Ekamian, a restaurant where the concept centered on food as art and creating beautiful memories. Ultimately, however, Chef Tan decided to return to his true passion and focus on GOAT restaurant.
Chef Tan's culinary philosophy centers on sustainability, achieved through the use of 100% local ingredients combined with global cooking techniques. This approach not only minimizes environmental impact but also supports local farmers who provide his ingredients.
The signature concept, "Journey Through Thailand," offers diners an immersive experience, guiding them through the diverse regions and provinces of Thailand. This thematic journey highlights the rich culinary tapestry of the country. Moreover, Chef Tan is dedicated to sustainability by cultivating a variety of home-grown vegetables. This commitment to local production further underscores his dedication to reducing the environmental footprint of his cooking.
The current menu aims to showcase ingredients that are either unique or rarely found in Thailand. By incorporating these rare elements, the restaurant seeks to offer a distinctive culinary experience. Additionally, he is committed to the restaurant's motto of striving for sustainability. This dedication involves sourcing ingredients in a way that minimizes dependence on external supplies and maximizes the use of locally produced resources. Through this approach, the restaurant not only highlights unusual and exceptional ingredients but also supports sustainable practices.
The most exciting aspect of Chef Tan’s approach is his creation of entirely new dishes, featuring unexpected textures and flavors that harmoniously blend together. This innovative spirit is driven by the chef’s passion for combining unique ingredients with the art of fermentation. Each dish crafted is a journey in itself, paired thoughtfully with exquisite Thai beverages to enhance the dining experience through this fusion of Thai cuisine and sustainability.