Tande Thai, the authentic Thai restaurant at Grandscape in The Colony, is introducing its new weekend brunch.
This menu, crafted by Founder and Chef Paul Imjard and Executive Chef Matt Baum, features a distinctive blend of brunch classics and vibrant Thai flavors, reflecting Paul’s Thai heritage.
"Chef Baum and I were inspired to create a unique brunch menu providing staples with a Thai twist,” said Imjard in an official statement. “We want to challenge the preconceived notion that Thai food is eaten only during dinner or as a quick lunch.”
The brunch, available on Saturdays and Sundays from 10 a.m. to 2 p.m., features an array of options that combine the best of both worlds.
Standout dishes include:
Bangkok brunch burger: A Tande-seasoned custom burger blend topped with glazed pork belly, white cheddar cheese, a sunny egg, field greens, house pickles and Thai aioli, all on a toasted bun.
Panang short rib hash: Braised Angus beef short rib with caramelized onions and peppers, roasted potatoes, butternut squash and a rich Panang curry queso, finished with sunny-side-up eggs.
Thai style shrimp and grits: Grilled lemongrass prawns served over creamy green curry grits, accompanied by glazed pork belly and tear-drop peppers.
Baked and brûléed French toast: Thick-cut challah bread dipped in Captain Morgan spiced rum and tangerine egg batter, baked and brûléed, then topped with powdered sugar, fresh seasonal berries, whipped cream and a side of maple syrup.
Kai kata (Puff Pastry Eggs And Sausage): A modern take on a popular Northern Thai street breakfast, featuring fried eggs, Thai herbed pork sausage, pickled carrots and onions, scallions, spicy green sauce and microgreens, all served in an edible puff pastry shell.
"Exceptional food starts with high-quality ingredients," said Baum. "We sought out only the best, including bread from Empire Bakery and specialty ingredients that come to us directly from Thailand. Adding hints of Thai flavors enhances the brunch dishes and takes the flavor profile to another level."
In addition to the enticing brunch dishes, Tande Thai’s new menu offers a range of unique beverages. Guests can enjoy the ultimate bloody mary, which brings a Thai-spicy twist to the classic cocktail. The mimosa flight for two features a selection of tropical fruit juices such as watermelon, passionfruit, lychee and tangerine. For a sweet and creamy indulgence, the espresso Thai tini combines Absolut vanilla vodka, Bailey’s Irish Cream, Ascension espresso and house Thai tea caramel into a delightful martini.
After spending 15 years in the corporate world, Imjard helped his family open their first restaurant in 2012, igniting his passion for the hospitality industry. In 2019, he transitioned to working full-time at the restaurant while developing plans for an upscale concept.
Although the pandemic delayed these plans, Imjard used the opportunity to reconnect with his roots by returning to Bangkok to explore the latest Thai food trends. During this period, he also completed classical chef training at Le Cordon Bleu, enhancing his culinary skills to incorporate these refined techniques into his new menu.
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