Raan Gan Een

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.
Menu
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

 

1F Daimyo Eight Bldg.Ⅱ, 1-10-21 Daimyo, Chuo-ku, Fukuoka

092-716-2839

 

オーナーシェフのガンさんと奥さんの由佳さん、キャリア16年のベテラン料理人のおばちゃん（62歳！）の3人で切り盛りする。アットホームな雰囲気が魅力で、店内を飾る雑貨も、ガンさんと由佳さんが開業前に集めていたものだ。

シェフのガンさんは28歳とまだ若いが、料理の修業期間は延べ13年間。料理には強いこだわりをもっている。「日本人がお客さんだからといって味は変えません。味を変えてしまったら、もうそれはタイ料理ではないんです。もちろん辛さは控えめにしてますけど（笑）」料理は、10歳のころからお母さんの手伝いをしながら覚えた。ローストした豚肉をハーブで和えたナム トック ムウ（￥880）は、ガンさんの故郷、イサーンの料理。食感と香りを出すために煎り米を入れている。クンチュ ナンプラー（￥900）は、生エビに特製ソース・ナムチムタレーをかけたもの。ナンプラーのコクとレモンジュースの酸味で奥深い味わいに。
Menu
プー パット ボンカリー（カニと卵のカレー炒め）　 ¥1200
ガイヤーン（味付けチキンのグリル）　￥480（1本）
パッタイ（タイ風焼きそば）　￥750
ゲーン キアオ ワーン（ココナッツ風味のグリーンカレー）　￥900
トム ヤム クン　￥900
シンハービール　￥650

 

福岡市中央区大名1-10-21　大名エイトビルⅡ 1F

092-716-2839

 

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.
Menu
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

 

1F Daimyo Eight Bldg.Ⅱ, 1-10-21 Daimyo, Chuo-ku, Fukuoka

092-716-2839

 

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.
Menu
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

 

1F Daimyo Eight Bldg.Ⅱ, 1-10-21 Daimyo, Chuo-ku, Fukuoka

092-716-2839

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.
Menu
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

 

1F Daimyo Eight Bldg.Ⅱ, 1-10-21 Daimyo, Chuo-ku, Fukuoka

092-716-2839

 

オーナーシェフのガンさんと奥さんの由佳さん、キャリア16年のベテラン料理人のおばちゃん（62歳！）の3人で切り盛りする。アットホームな雰囲気が魅力で、店内を飾る雑貨も、ガンさんと由佳さんが開業前に集めていたものだ。

シェフのガンさんは28歳とまだ若いが、料理の修業期間は延べ13年間。料理には強いこだわりをもっている。「日本人がお客さんだからといって味は変えません。味を変えてしまったら、もうそれはタイ料理ではないんです。もちろん辛さは控えめにしてますけど（笑）」料理は、10歳のころからお母さんの手伝いをしながら覚えた。ローストした豚肉をハーブで和えたナム トック ムウ（￥880）は、ガンさんの故郷、イサーンの料理。食感と香りを出すために煎り米を入れている。クンチュ ナンプラー（￥900）は、生エビに特製ソース・ナムチムタレーをかけたもの。ナンプラーのコクとレモンジュースの酸味で奥深い味わいに。
Menu
プー パット ボンカリー（カニと卵のカレー炒め）　 ¥1200
ガイヤーン（味付けチキンのグリル）　￥480（1本）
パッタイ（タイ風焼きそば）　￥750
ゲーン キアオ ワーン（ココナッツ風味のグリーンカレー）　￥900
トム ヤム クン　￥900
シンハービール　￥650

 

福岡市中央区大名1-10-21　大名エイトビルⅡ 1F

092-716-2839

 

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.
Menu
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

 

1F Daimyo Eight Bldg.Ⅱ, 1-10-21 Daimyo, Chuo-ku, Fukuoka

092-716-2839

 

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.
Menu
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

 

1F Daimyo Eight Bldg.Ⅱ, 1-10-21 Daimyo, Chuo-ku, Fukuoka

092-716-2839