100 Mahaseth Ekamai

  • Restaurants
  • Ekamai
  • Recommended
  1. 100 Mahaseth Ekamai
    Tanisorn Vongsoontorn/Time Out Bangkok
  2. 100 Mahaseth Ekamai
    Tanisorn Vongsoontorn/Time Out Bangkok
  3. 100 Mahaseth Ekamai
    Tanisorn Vongsoontorn/Time Out Bangkok
  4. 100 Mahaseth Ekamai
    Tanisorn Vongsoontorn/Time Out Bangkok
  5. 100 Mahaseth Ekamai
    Tanisorn Vongsoontorn/Time Out Bangkok
  6. 100 Mahaseth Ekamai
    Tanisorn Vongsoontorn/Time Out Bangkok
  7. 100 Mahaseth Ekamai
    Tanisorn Vongsoontorn/Time Out Bangkok
  8. 100 Mahaseth Ekamai
    Tanisorn Vongsoontorn/Time Out Bangkok
  9. 100 Mahaseth Ekamai
    Tanisorn Vongsoontorn/Time Out Bangkok
  10. 100 Mahaseth Ekamai
    Tanisorn Vongsoontorn/Time Out Bangkok
  11. 100 Mahaseth Ekamai
    Tanisorn Vongsoontorn/Time Out Bangkok
  12. 100 Mahaseth Ekamai
    Tanisorn Vongsoontorn/Time Out Bangkok
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Time Out says

The nose-to-tail Northeastern Thai eatery branches out to Thonglor

100 Mahaseth, the restaurant near Charoenkrung that has elevated nose-to-tail eating and given a gourmet twist to less appreciated meat cuts, has branched out to Ekkamai. The new dining room boasts a more casual bar vibe, and serves creative tipples to go with soulful dishes that celebrate locally sourced ingredients from the northern and Isaan region.

Wooden details permeate the establishment’s two floors, giving the feel of one of those suan arhaarn eateries outside Bangkok. Chef/owner Chalee Kader wants this second branch to feel less formal, designing it as a casual dining spot before party-goers hit the watering holes and clubs in the area. There are plans to include more tapas-style bites in the menu but, for now, you can enjoy 100 Mahaseth’s popular fusion dishes such as American-style beef pho and sai oeur hotdog.

The restaurant also gives Isaan food a creative twist. The som tum ponlamai (spicy fruit salad) mixes pineapple with plara (fermented fish sauce),cockles and sliced green taro. For heavier fare, order the grilled bavette (locally sourced) served with a sauce of bai ya nang (bamboo grass) and grilled onion flower stem, or the Western-style blood sausage with spicy larb.

Pair these boldly flavored dishes with drinks that pile on Thai spirits. Chamchan is a heady concoction that combines Isaan rum and New Moon (a spirit made from fermented jasmine rice) with lemon juice, purple lemonade and a shot of M150. Equally fun is Nam Dang Lumyong, which brings back memories of childhood by highlighting Red Hales Blue Boy, but mixed with a kick of New Moon.

Phavitch Theeraphong
Written by
Phavitch Theeraphong

Details

Address:
16/5
Soi Ekkamai 21
Bangkok
10110
Contact:
0 2004 6932
Opening hours:
Open daily 16:00-22:00
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