Acclaimed chef Thitid “Ton” Tassanakajohn of one Michelin-starred Le Du, along with his brother Chaisiri “Tam” Tassanakajohn, is looking to bring more dining diversity to the historic area of Tha Thien with a new venture that offers a great selection natural wines as well as modern takes on favorite Thai street food.
May Rai, which takes its name from the poetic Thai word for liquor, takes over the ground floor of a shophouse located right in front of Sala Rattanakosin Hotel. The bar is small and intimate, swathed in gleaming neon lights and a chill vibe that makes you think you were in one of the hip bars along Soi Nana. Take a seat at the bar, where either Ton or Tam will entertain and educate you with stories behind the varied wine selection on offer.
“We want natural wine to be accessible to the general public, so the bottles we’ve selected are not intimidating and can surely be enjoyed by everyone,” Tam says. “And the prices are friendly, too.”
Recommended sips include the Phaunus Pet Nat 2017 (B1,990/bottle), a sparkling natural wine from Vinho Verde, Portugal that was made using ancient methods of single fermentation, and without the addition of yeast or sugar. For a full-bodied red, Tam suggests the Alpsmanta Natal Malbec 2017 (B1,699/bottle) from Mendoza, Argentina, which has pleasant notes of plum and blackberry. Wine by the glass starts from B200.
May Rai also produces its own spirit, a yadong made from 12 Chinese medicinal herbs.
The wine bar also churns out pad thai dishes, including its signature spicy Pad Thai May Rai B79) and pad thai with river prawns (B690). The khao soy (Northern Thai noodles, B390) with wagyu beef is another must-try.
The second floor of May Rai will soon be home to Chef Ton’s new fine-dining establishment, which will serve food inspired by ancient Thai cuisine.
