Located outside of city limits, this somtum eatery is set within a rustic shack, giving diners an experience that can’t really be duplicated in Bangkok.
Ubonratchathani cuisine takes the lead so expect somtum with strong plara (a seasoning produced by fermenting fish with toasted rice) flavors. The eatery also serves delicacies whipped up with foraged exotic ingredients like bee larvae, mae peng (flying ants), ant roe and kai pum (an algae-like plant) to appease adventurous gourmands.
