31 Degrees by Kad Kokoa

Imagine a place where cocoa and chocolate could be implemented into every menu in a restaurant from drinks, desserts, salads, cocktails and even main course. But there is more, they also included cocoa pod, beans and cocoa juice which could be rarely seen even in a booming period of cocoa in Bangkok. After seeing a blog from The Cloud, I rushed to find out how this idea could be materialized.

Stepping into a seclude area in Sukhumvit 31 as the location and 31 degree Celsius as a crucial final temperature of chocolate production process. 31 degree defines itself as a Bistronomy (Bistro+ Gastronomy) which reflect in their menu of playful culinary experiences. The staff are extremely friendly and also bilingual.

Fried local fish with cocoa pickled veggies. Fresh and crispy fish texture. Still I could felt just a small roles of cocoa in pickled veggies though.

Time for some sweet treat! I went for Chocolate praline rocher and Pineapple chocolate tart.

Pineapple chocolate tart. Curious about how they approach this particular dessert. The chocolate texture are delicate supported by a moderate sweet and sour pineapple resulted in an enjoyable dessert.

Chocolate praline rocher cake are also a yummy treat. I am quite excited about the possibility of this bistronomy in the future and looking forward for a revisit to explore their future bistronomy experiment.

A little visit to Mensho Tokyo Signature Tori Paitan Ramen.


Sukhumvit area contains variety of Japanese restaurant vary from affordable lunch set to exquisite Kaiseki (懐石) cuisine. The term also refers to the collection of skills and techniques that allow the preparation of such meals and is analogous to Western haute cuisine.

Umenohana Solaria are located at Solaria luxurious Nishitetsu Hotel Bangkok. Conveniently next to BTS Asoke with an exclusive junction from BTS station. Umenohana (“Plum Blossom”) was first established in 1976 in Japan specializing in Crab and also later Tofu dishes which I am experiencing Tofu Kaiseki lunch set today.

As I arrived around late afternoon, there are not many guest in the restaurant. I was impressed with the staff services level since they provide such excellent etiquette close to what I experienced in Kaiseki establishment in japan. The ambiance are peaceful with amazing traditional background music which seems like a perfect place for a tranquility retreat from chaotic Sukhumvit street.

Starting off with a contrast between of cold Mineoka Tofu (Left) and hot Steamed Egg custard (Right). Menoka Tofu are cold with delicate texture supported by a fresh citrusy Yuzu sauce. Steamed Egg custard are also enjoyable with delicate texture combined with small shrimp.

Tofu Shumai are presented beautifully with a kick off mustard on top to spice things up.

Yuba Age are Fried tofu blended with steam fish ball which exceeded my expectations. The texture are perfectly crispy without being too oily and seasoning are just perfect. This is my highlight for this meal.

Tofu salad with crispy potato on top, Miso soup, pickles and rice are up to enjoyable level.

Fuku Fuku Tofu are Fresh Tofu served with “Mabo An” sauce which seems like a mild Mapo Tofu version. The main idea is to reflect Tofu natural taste and texture.

Lastly, dessert was Mineoka fruits as a light way to end this enjoyable Kaiseki Tofu lunch set. I would says the place are more suitable for a more formal business meeting with an excellent cuisine, services and ambiance. Also, an adventurous way to experience Tofu base lunch set in a healthy and satisfying feeling at the end of a meal.


First impression into Burapa feels like boarding Oriental Express carriages with a lively crew back in 1940. Interior resembles a classy dark-toned traveling experience with button-back leather chairs which are really comfortable.

My table was on second floor which gave a really nice carriage dining vibe. All the staff are extremely polite and helpful in providing their service which really increase overall experience. There are so many good spot for photos too, I would say their uniqueness theme are worthy of visiting combining with impressive food quality.

Burapa menu selection are based on a journey from eastern part of Thailand into Bangkok based on local ingredients in each region. Various usage of fruit within their menu such as Durian, banana, pineapple.

Asian Seabass in loads of crispy garlic and black pepper

Aromatic, crispy and crunchy fried seabass with perfectly balanced seasoning. Kudos to the staff on removing all small bones too. If I have to pick one menu, I will definitely pick this menu.

Pink Jelly fish / Thai mustard green /Peanut brittle dressing

Jelly fish are fermented into pinkish color which gave a slightly more chewy texture. A good dish with sourness and spiciness just to kick off some appetite.

Grilled Thai-Wagyu beef tongue

Simply good and soft beef tongue texture.

Pork belly stew / Cha-muang leaf

This curry are well-known menu from Sri Trat which is Burapa parent restaurant. I love that they actually reduce sweetness from typical Chamuang curry in Thailand.

Crispy String ray / Green mango salad / Sweet shrimps

First of all, biggest dry shrimp I have ever encountered with a twist from typical salty shrimp into sweet shrimp. Sting ray texture are crisp and hard at the same time.

Bananas Bananas: Dream dessert platter for banana lovers.

  • Dusty Monkey : Steamed banana
    with coconut & brown sugar powder
  • Grilled banana with caramelized
    brown sugar sauce
  • Candied banana

Beautifully presented with a miniature yoke. A good way to end an exquisite meal for banana lovers. I am excited to find this hidden gem inside Sukhumvit 11 area. Burapa are great for local and tourist searching for a fresh and exciting culinary voyage.