Offbeat Thai-Chinese cuisine.
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Welcome.
Our menu is a culinary journey across Thailand, with each dish named after the province from which its key ingredients are sourced. Beyond food, we emphasize Thai beverages, offering a wine list, Chiang Dao mead pairings, herbal tea sets from our garden, and Thai traditional fermentation techniques in our cocktails and mocktails.
About.
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GOAT, established in late 2020, is a restaurant inspired by Sino-Portuguese architecture, reflecting Thailand’s rich culinary culture and the Thai-Chinese heritage of our chef, Tan-Parkorn Kosiyapong. The name "GOAT" is a tribute to the zodiac year of our chef’s birth. We are dedicated to using 100% Thai ingredients and proudly support a network of local farmers and fishermen.
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Our
Chef.
Chef Tan-Parkorn Kosiyapong, with his unique style, blends Chinese flavors with European cooking techniques, all while using Thai ingredients and methods. With experience from a three-star Michelin restaurant, he brings a high standard of quality and excellence to our fine dining experience.In 2024, we have intensified our commitment to environmental sustainability.
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Our Sustainability.
We cultivate our own herbs and edible flowers for every dish and convert our waste into bio-fertilizer every three months, which is then returned to our farmers for growing fruits and vegetables. Additionally, we use recycled plates made from natural materials, such as chicken eggs, to complement our menu's theme.
Our dining room is decorated in Sino-Portuguese style and features an open kitchen where guests can watch our chefs at work. Our menu is a culinary journey across Thailand, with each dish named after the province from which its key ingredients are sourced.Beyond food, we highlight Thai beverages, offering a curated wine list, Chiang Dao mead pairings, herbal tea sets from our garden, and cocktails and mocktails featuring traditional Thai fermentation techniques.At GOAT, we invite you to explore the diverse flavors of Thailand through our thoughtfully crafted dishes and immersive dining experience.
Thai Suppliers 100%
In 2024, our restaurant shifted to using 100% Thai-sourced ingredients, which was a significant challenge, particularly with items like caviar, Wagyu beef, and seafood, traditionally sourced from abroad. Besides the main ingredients, every dish incorporates local Thai products, such as fish sauce from the Poo Yai Dang factory, made exclusively from herring caught by local fishermen, along with Thai sugar, special rice varieties, and herbs to enhance each dish's flavor and presentation.
To support Thai farmers and fishermen, we realized how diverse and harmonious Thai ingredients from different regions and cultures can be when combined. This approach is far more enriching than sourcing from just one province, showcasing the unity and balance of Thailand's regional ingredients in our dishes.
We grow vegetables, edible flowers, and herbs, most of which are chosen for their low space requirements, as our restaurant is located in the heart of the city. This presents a considerable challenge due to the limited space available.
Our garden
16%
Priority goals for zero waste at
GOAT BANGKOK
Composted.
The fermented compost liquid (EM) at Goat is used in two impactful ways. First, we pour it down all of our building’s drain systems to reduce unwanted odors and help break down grease in the kitchen drains. Second, we send the ready compost to our farmers. Since we only need 15 ml of EM compost per 1,000 ml of water, it’s more efficient to send the EM liquid and solids to the farmers, where they can use it to refertilize the soil on a larger scale.
