RONG · SOUP
Double-Boiled Fish Maw & Morel Consomme
฿850
Two days of gentle simmering turn fish maw and morel mushrooms into a broth so clear you can read the bottom of the bowl.
Fish maw, double-boiled until it turns silky and yielding.
Morel mushrooms, deeply savoury with a faint smokiness.
Slow-extracted clear broth, skimmed to a pale amber.
Served hot, unadorned, so the clean flavour carries.
The double-boil is the quiet part: fish maw and morels steep for hours in a broth kept just under a simmer, so nothing clouds and nothing is lost. What arrives is delicate, faintly earthy, and more about texture than seasoning — the maw soft and almost gelatinous, the morels firm against it. Served hot in a plain bowl.
Ingredients: Fish maw, morel mushrooms, slow-extracted clear broth
Allergens: fish. Tell the team about any allergy: the kitchen confirms every dish.