Owner-chef Gan and his wife Yuka run this restaurant together with their 62-years-old veteran chef. The cosy interior is decorated with objects collected by the couple over the years. At 28, Gan may still only be young, but he has a confidence in his ability that comes from having trained as a chef for 13 years. “I don’t change the taste of my dishes just because the customers are Japanese, if I did that it wouldn’t be Thai food anymore,” he says, before adding with a smile “I do tone the spiceness down a little bit though!” He began learning to cook through helping his mother when he was around 10 years old.
The Nam Tok Mu (Spicy Grilled Pork with Herb Salad, ¥880) is a specialty of Gan’s birthplace, Isan, and includes roasted rice for added texture and fragrance. The Kung Chae Nam Pla (Fresh Shrimp with Spicy Sauce, ¥900) has a rich, complex flavor combining full-bodied fish sauce with tangy lemon juice.
Puu Phat Phong Curry (Crab and egg curry) ¥1200
Kai Yang (Barbequed chicken) ¥480 (per skewer)
Pad Thai (Stir-fried Noodles) ¥750
Kaeng Khiaowan (Coconut-flavored Green Curry) ¥900
Tom Yum Goong (Hot and Sour Soup) ¥900
Singha Beer ¥650
Raan Gan Een
Address: 1F Daimyo Eight Bldg.Ⅱ, 1-10-21 Daimyo, Chuo-ku, Fukuoka
Open: 11:30~15:00 (L.O.14:30), 17:00~22:30 (L.O. 22:00)
Web Site: members3.jcom.home.ne.jp/raangan/
Originally published in Fukuoka Now magazine (fn140 Aug. 2010)