Cocktails of Taan speaks for themselves. The cocktail names matches the character. I suggest to take your dose of cocktails depending on how light or strong the flavor is. As for me, I started with Saam Pran with sweetness from Bael Syrup mixed with Phraya Rum of Nakhon Pathom. I followed it with Kusuma, with a frothy appearance but deadly in taste due to dried Thai chili. Then, you can wash it with a fruity mocktail called Umdaeng.
As for the service, I'd say that it is world class. The fact that they keep on developing new and exciting cocktails make you say that they are dedicated and passionate about their work. Special mention goes to their mixologist/bartender Teerawee Piyajiaranai for his enthusiasm in mixing the drinks while explaining them upfront. He is to-die-for when it comes to his expertise in mixing drinks. Kudos to him and the whole Taan Team.
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