Burapa

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.

100 Mahaseth

Bangkok has reached hot and arid summer season which could be easily cured with a sour and spicy packed flavor of Thai north-eastern (Isaan) cuisine. I already had a reservation at 100 Mahaseth before Asia’s 50 Best Restaurants expected revealed on Thursday, 25th March 2021 from 4.30pm (HK/Sing). Alongside Kyoto’s legendary Soba restaurant since 1465 Honke Owariya, 100 Mahaseth has been nominated as root-to-fruit, nose-to-tail and farm-to-table restaurant with 100 Smile Meals initiative to help farmers and suppliers during the pandemic.

100 Mahaseth are packed around lunchtime, the staff informed me that all guest have an advance booking so make sure to reserve before visiting. The ambiance seems to be rustic and simple with an imitation of Isaan vibe. Overall atmosphere seems to be a bit more relaxed than normal fine dining vibe.

Starting with a complimentary starters, crispy pork rind served with fresh vegetables and herbs. Accompanied with Thai Chimichurri, Jaew (Chili sauce with tamarind juice) and Jeaw Pla-ra with moderate spiciness.

Pineapple and Blood Cockle – A Spicy salad of pineapple and blood cockle with Pla-ra (Thai fermented fish sauce)

Blood cockle are famous for their metallic flavor and excessive blood when cooked which I try to stay away from as far as possible. In this particular case, the presentation was well-executed. Combination of sweet and sourness from pineapple with blood cockle and crunchiness from peanuts does blend together.

Som Tam Kai Yang – Marinated grilled chicken with papaya compressed in a seasoned fermented fish sauce with lime and chili

You think you have seen every form of Som Tam? A break from expected Somtum image we normally found in Thailand. Chicken are juicy and the seasoning does blend well too. I wish it would be stronger in the sour and spicy taste though.

Bone Marrow – Bone marrow roasted and buried in charcoal served with toasted perilla seeds, scallion, palm sugar, lime and lemongrass

Bone marrow have a fatty gelatinous texture which felt like a oily custard. One combination bite with toasted perilla seeds felt like a light herbal yummy treat. For the wow factors, this menu definitely got it and majority of the tables ordered Bone marrow.

Grilled sticky rice patties – Sticky rice from Khonkaen rolled into patties glazed with eggs and grilled

A gorgeous presentation of sticky rice apart from our common sight. Be wary of fermented fish on top though since it was extremely salty.

Grilled Braised Ox Tongue – Served with dry Bittergound relish

A generous portion of Ox tongue with a tender texture. Bittergound would be each individual preference due to their strong bitter flavor. Still a strong recommendation as simple and satisfying pick.

Grilled pork Chitlins (Sai-On Yang)

Simple and odorless with a enjoyable chewiness texture

Green Mango Sorbet – served with Naam Plawaan sugar shards with salt and chili marshmallow

Emulating simple green mango with Thai’s snack Naam Plawaan (Sweet fermented fish sauce). Green Mango Sorbet are balanced in sourness and sweetness supported by solidified Naam Plawaan just gave a new twist. Chili marshmallow resides more on a salty side which I would not mind have a full bag as a snack.

Coconut ice cream – in a brioche bun served with sticky rice and roasted peanuts

Packed with creamy and satisfying coconut milk flavor and shred golden thread which was originated from Portuguese Fios de ovos.

In conclusion, 100 Mahaseth offer a lot of twist to Isaan food which still retains enjoyable original taste. The staff are very friendly and informative yet a little bit overwhelmed with full table capacity though. I could see myself revisit this place again in the future.

What is your favorite Thai restaurant around you areas? Please feel free to share your favorite dishes and story.

Yamato Yakiniku

If you have been following my blog closely. You will surely know that I always have a soft spot for a good beef or seafood meal from my past experience in Hokkaido. As soon as I heard that there is a good Wagyu deal on lunch set around Sukhumvit 49 area, I just rush to the restaurant just to clarify how good this deal is.

Yamato Yakiniku are a branch of well-known restaurant from Iwate. Wagyu lunch set are from 190 THB to 290 THB. The pricing are just shockingly insane compared to other places. Presentation photos looks nice so let’s check it out.

I ordered a Jyou Wagyu set A [290 THB] and it was beautiful. Wagyu texture seems to be a sight to behold to marbling just waiting to be sizzle to perfection. I will review each parts of Wagyu based on each photos.

Wagyu Jyou Karubi

The best Wagyu from the plate. Majestic beautiful texture speaks for itself. Just grill for a brief moment then enjoy with salt, tare(sauce) or vinegar as your heart desire.

Wagyu Jyou Rosu

Less marbling fat content resulted in more firm texture. Therefore, less grilling are required for this part.

Gyu Tan (Jyou Shio Tan)

Gyu Tan are well-known as a signature dish around Sendai area of Japan. My favorite way to enjoy is just grill for a short duration then topped with lime and salt to enjoy Gyu Tan amazing texture.

Nakaochi Karubi

Nakaochi are served as a cube shape rib Wagyu. Texture are more on a bit chewy but not too chewy in a good way.

Wagyu Jyou Harami

Harami is one of the top runners in this set as a balance marble and meat ratio. Just try to grill for a brief period.

Finished with a Vanilla ice cream. Overall bill came out as 400 THB plus drinks and service charge which is acceptable for me. I would surely came back to try out another menu if possible for sure.