Thailand does not hold still. It is a system
and continuous transformation. At Goat, we work within that system
and continuous transformation
At Goat, we work within that system
An offbeat Thai-Chinese
Tasting menu
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that reads the country as a connected landscape — mountain, plain, river, and two coasts.
that reads the country as a connected landscape — mountain, plain, river, and two coasts.
Thailand is not a cuisine. It is a system of ecosystems, each with its own climate, its own migration patterns, its own relationship to fire and salt and time.
At GOAT, we celebrate the art of culinary fusion — bringing together the sophistication of European technique, the boldness of Chinese flavors, and the authenticity of Thai recipes.
We wanted to set that conversation on a single table.
Thailand is not a cuisine. It is a system of ecosystems, each with its own climate, its own migration patterns, its own relationship to fire and salt and time.
At GOAT, we celebrate the art of culinary fusion — bringing together the sophistication of European technique, the boldness of Chinese flavors, and the authenticity of Thai recipes.
We wanted to set that conversation on a single table.
Most restaurants begin with a dish.
Most restaurants
begin with a dish.
We begin with a place.
We begin with a place.
What you call Thai food is not one thing — it is a weather system, a migration, a coastline. Each province keeps its own fire, its own salt, its own sense of time. Each dish arrives in its own season.
What you call Thai food is not one thing — it is a weather system, a migration, a coastline.
Each province keeps its own fire, its own salt, its own sense of time.
Each dish arrives in its own season.
"We do not tell you where Thailand is.
We let you taste
where it is."
We let you taste
where it is."
"We do not tell you where Thailand is.
Sourcing
Sourcing
Bangkok at the center,
Thailand as satellites.
Bangkok at the center,
Thailand as satellites.
Bangkok at the center,
Thailand as satellites.
— Each line is a real road. Each distance measured from our kitchen.
— Each line is a real road. Each distance measured from our kitchen.
Every leaf that reaches the plate was watched every morning. We do not rush a season.
Every leaf that reaches the plate was watched every morning.
We do not rush a season.
Every leaf that reaches the plate was watched every morning. We do not rush a season.
Our Garden
A calendar
of the rooftop.
A calendar
of the rooftop.
A calendar
of the rooftop.
Sixteen plants, each with its own window. When a plant is out, a course is out. Time is a main ingredient here.
Sixteen plants, each with its own window. When a plant is out, a course is out. Time is a main ingredient here.
Each ring is a month. Each arc is a plant. The curve shows when that leaf or flower reaches the plate.
Each ring is a month. Each arc is a plant. The curve shows when that leaf or flower reaches the plate.
"Growing in the city is harder than growing in the country — and that is the point."
"Growing in the city is harder than growing in the country — and that is the point."
Each ring is a month. Each arc is a plant. The curve shows when that leaf or flower reaches the plate.
Sixteen plants, each with its own window.
When a plant is out, a course is out.
Time is a main ingredient here.
"Growing in the city is harder than growing in the country
— and that is the point."
Sustainability
Nothing is thrown.
Sustainability
01 · The Numbers
01 · The Numbers
Nothing is thrown.
02 · The Zero-Waste Loop
02 · The Zero-Waste Loop
03 · Fermentation Room
03 · Fermentation Room
Time is a main ingredient here.
The Chef
Tan-Parkorn
Kosiyabong.
Chef Tan came up through the kitchens of a three-Michelin-starred restaurant before returning home to Bangkok. The technique is European. The palate is Chinese, by inheritance. The ingredients are Thai, by commitment.
GOAT Bangkok opened in late 2020 in a Sino-Portuguese townhouse on Ekamai 10. The name is a tribute to the zodiac year of his birth — and a quiet ambition: the Greatest of All Taste.
In 2024, the kitchen moved to 100% Thai-sourced ingredients. The new menu, arriving in 2026, is the next step of the same sentence.
"The country has enough. It always did. We just had to look closer."
Tan-Parkorn
Kosiyabong.
Chef Tan came up through the kitchens of a three-Michelin-starred restaurant before returning home to Bangkok. The technique is European. The palate is Chinese, by inheritance. The ingredients are Thai, by commitment.
GOAT Bangkok opened in late 2020 in a Sino-Portuguese townhouse on Ekamai 10. The name is a tribute to the zodiac year of his birth — and a quiet ambition: the Greatest of All Taste.
In 2024, the kitchen moved to 100% Thai-sourced ingredients. The new menu, arriving in 2026, is the next step of the same sentence.
"The country has enough. It always did. We just had to look closer."
Tan-Parkorn
Kosiyabong.
Chef Tan came up through the kitchens of a three-Michelin-starred restaurant before returning home to Bangkok. The technique is European. The palate is Chinese, by inheritance. The ingredients are Thai, by commitment.
GOAT Bangkok opened in late 2020 in a Sino-Portuguese townhouse on Ekamai 10. The name is a tribute to the zodiac year of his birth — and a quiet ambition: the Greatest of All Taste.
In 2024, the kitchen moved to 100% Thai-sourced ingredients. The new menu, arriving in 2026, is the next step of the same sentence.
"The country has enough. It always did. We just had to look closer."
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