Khao Taan, Thai Restaurant, Berlin

20/09/2026

06/07/2026

Seasonal special now on the menu: ผัดกะเพรา — Pad Krapao.

These beautiful holy basil — กะเพรา — are in season right now, grown by Khun Sarita at her farm in Mecklenburg, north of Brandenburg.

So we are serving Thailand's most beloved dish. Minced beef slowly roasted in a hot pan until golden brown and aromatic, with garlic, chilli and holy basil. No fussy greens. No paprika. Just bold, pure flavour and aroma.

Tuesday–Saturday from 6pm — book via link in bio. 🌿

#ผัดกะเพรา #กะเพรา thaifoodinberlin seasonal brandenburgfarm กินข้าวกัน

12/06/2026

ผัดผักคะน้า — Pad Pak Kailan.

There is an unspoken rule at every Thai table — there is always a vegetable dish. Always. Not as a side, not as an afterthought. As part of the meal, shared like everything else.

Kailan stir-fried in a screaming hot wok with bird's eye chilli, garlic, mushroom sauce and fermented soy bean. Crisp, smoky, a little fierce.

This is on the table at Khao Taan. Come share it.
Tuesday–Saturday from 6pm — book via link in bio.

#ผัดคะน้า berlinfood thaivegetable กินข้าวกัน

08/06/2026

แกงรัญจวน — Gaeng Ranjuan

New dish on the menu for summer

A light curry dish with the broth based on the shrimp paste I brought back with me from Bang Khla, my hometown. Made by hand from the Bang Pakong River, the same paste we saw drying in the sun a few weeks ago. Some things travel well. 🌿

This dish was once a royal Thai dish, first recorded during the reign of King Rama V. The name means "the curry one yearns for." It began as a dish made from leftovers in the royal palace — meat simmered with a bold paste of shrimp paste, fresh chilli, lime and herbs. My version brings it to summer, with black tiger prawns.

Tuesday–Saturday from 6pm — book via link in bio.

#แกงรัญจวน summermenu กินข้าวกัน