Review

Chef Riley Sanders opened Canvas in 2017, and without a doubt, since that beginning, this restaurant has seen the most incredible cuisine transformation across our entire dynamic city. Riley has always been a pioneer; his ongoing commitment to sustainability, using 99% local ingredients, remains as strong as ever; his first menus dazzled with innovative combinations of ingredients many had never heard of before, artfully presented in a unique style. Never following the crowd, he very quickly established Canvas as one of the best restaurants in Thailand. Roll the camera forward to today; there is little that hasn’t changed at Canvas, perhaps only the furnishings and kitchen, with a bit of updating and new equipment over the years, and of course, Riley remains as affable as ever. From his first six and eight-course menus, his dining experience has evolved to now with the latest theme, 28 courses, and yes, small bites showcasing premium Thai ingredients and inventive techniques, from the simple to the complex and always exciting. Ceramic plates are designed for each dish, only used once, and recycled, only when an appropriate opportunity arises. Due to the intensive research and labour involved in totally changing the menu, themes stay in place for around six months. In a city where one often sees almost the same dish in several restaurants simultaneously, there is next to zero chance of that happening following dining at Canvas.