[2025 Bangkok Restaurant] Travel Guide for 100 Mahaseth (Updated May)

#VisitBangkok 🌈 Who would have thought that one day Isaan food would be proudly made into Fine Dining? With the concept of Nose to Tail of 100 Mahaseth, which uses complete ingredients from head to tail and premium ingredients, adding value to every menu with surprises in every dish, truly worthy of the Michellin Guide. +++++++++++++++++ ✅ Bone marrow, sesame bone marrow: What impressed me the most was this menu because I had eaten it from many restaurants and never felt like this. The bone marrow is grilled with a fragrant charcoal stove, topped with sesame, which we mix with fish sauce, palm sugar, lime, and pounded chili, spring onions, adding a great texture. And there is fresh lemongrass beautifully arranged on top to cut the taste of the bone marrow. ✅ Pineapple and cockles, pineapple and cockle salad: A unique menu with a surprising taste!! Spicy fresh cockles salad, large, well-boiled, crunchy meat, mixed with 3 flavors of fish sauce, sour, sweet, eaten with juicy Phuket pineapple. ✅ Grilled Jasmine Wagyu Striploin Konkean Grilled sirloin. (400g) 2,700.- When you come here, you must not miss trying good Thai meat, which is available from many sources. But this dish is a Japanese Wagyu breed mixed with dairy cows, raised at Arun Farm, Khon Kaen Province, raised with jasmine rice and rice grains that the farm grows and mills itself. It will have high marbling, soft meat, thin crispy skin. When eating, try the meat alone first, and then try mixing everything together for the second bite. It will be like a larb, sour, sweet, salty, spicy, complete flavors. ✅ Larb of duck breast with galanga and duck fat Larb Ped: This menu uses a whole duck that has been smoked and then dried in a temperature-controlled refrigerator before being chopped and mixed with Foie gras, roasted until cooked with duck fat. Seasoned with galangal-based larb for a fragrant aroma and topped with fried duck intestines. ✅ Dry Aged Ox Tongues: Dry-aged beef tongue for 21 days, grilled with longan charcoal, topped with spicy Karen chili sauce, eaten without dipping sauce, topped with sesame seeds, pickled daikon radish, and a little sour from chamuang leaves. The beef tongue is so soft that I wondered if this was beef tongue??? 5555 ✅ A Northerner’s Hot Dog: Smoked Sai Ua Hot Dog: Smoked Sai Ua with longan wood for a fragrant aroma, served in bread. Inside the bread is spread with shredded chim num chili paste and coriander, and flavored with pickled daikon, basil, and coriander. Served in a 100 Mahaseth box. ✅ Fried Pork Intestine: Another signature dish of 100 Mahaseth. Stewed pork intestines that have been scrubbed clean with salt. Boil until tender in stock with spices to remove the fishy smell, then dehydrate until dry, deep-fry until crispy, sprinkle with fried chili and garlic, serve with sweet and sour chili sauce. ✅ Grilled Sticky Rice Khao Jee: Grilled sticky rice, the outside is coated with egg sauce mixed with fish sauce, the center is filled with fried garlic and sugar, grilled over low heat until fragrant, topped with grilled gourami fish sauce, fragrant and rich.

#favouriteitinerary 100 Mahaseth is such an incredible gem recommended to us by a close friend. The atmosphere and environment were nice for a date. We also had some wagyu flank steak of the highest grade and it was amazing! My favorite part is the unlimited refills of Thai papaya salad, fermented fish, chili paste, crispy pork rinds, and fresh vegetables. Address: 100 Maha Set Rd, Khwaeng Si Phraya, Khet Bang Rak, Krung Thep Maha Nakhon 10500, Thailand Opening hours: Tuesday to Sunday, 11.30 am to 11.30 pm #travel #bangkok

#thailandtrip We were recommended by our friend to this hidden gem in Bangkok. This is a unique restaurant that features exotic local premium beef and north eastern Thai cuisine flavors. Reservation is highly recommended as it is quite popular. There is a variety wagyu beef choices (all grown in Thailand) and incorporated with Thai flavours. The bone marrows were pretty rare and it was mind blowing. The wagyu steak was really divine - tender and flavourful! 📍100 Maha Set Rd, Khwaeng Si Phraya, Khet Bang Rak, Krung Thep Maha Nakhon 10500, Thailand

#bangkoktrip Address - 100 Mahaseth Road, Si Phraya, Bang Rak, Bangkok, Thailand. Ambiance/Facilities - this is a cosy warm and beautifully decorated restaurant located in the busy area of Bangkok City Center. The restaurant serves wide range of Northern and Northeastern Thai Cuisines, from dishes to desserts in the choices. We tried some of the most recommended dishes from the menu, all are very delicious and yummy. Avg. Price per Person - affordable price.

#Songkran2024Travel 100 Mahaseth – A restaurant that brings local Thai food from the North and Northeast to be elevated to the form of exquisite Fine Dining, promoting the concept of From Nose to Tail by using local ingredients such as beef and pork to cook almost every part and organ. It becomes an interesting experience for those who seek new tastes from ingredients that are hard to find elsewhere. It is also recommended in the Michelin Guide. [Appetizer] • Jaew Pla Ra - Deep-Fried Pork Intestines - Sticky Rice Served on a tray, 1 bite each. The Jaew Pla Ra tastes good, is moderately spicy, and the smell of the fermented fish is mellow and fragrant, indicating that good quality fermented fish is used. The sticky rice is soft and delicious. The highlight is the deep-fried pork intestines served in a small mortar, which is fried until dry and crispy, with no odor left at all. This restaurant makes the cleanest fried intestines of all the fried intestines I have ever eaten. Dipping it in the black sesame seeds that are filled in the mortar is both fragrant and crispy. Very enjoyable [Main Course] • Deep-fried duck leg with sweet sauce, vegetables - The confit duck leg was perfectly cooked, with thin and crispy skin, and the meat inside was soft and juicy. It was served with sweet fish sauce and fresh vegetables to cut the richness. It was absolutely delicious. Spicy eggplant salad - Grilled eggplant with a medium-flavored salad, not too sour or spicy. It was great to eat on its own. Luang Prabang salad and Thai salad - I really liked both of them. The papaya salad was just the right amount of sour and spicy. The vegetables were fresh and crispy. Chili salad - This salad uses fresh green coriander. The salad has a mild flavor and the strong aroma of coriander is really good. Fried pork chin - I really like this one. The pork chin is soft, smooth, and firm. It is served with sweet fried onions to help cut the richness. I really like it. Pork curry - It is loaded with offal, cut into plump, soft, and chewy pieces. The aroma and texture of the offal are all there without any hidden techniques. Pork Prosciutto Crumble – or Prosciutto ham baked crispy and crushed into dry powder, seasoned with a slightly spicy chili paste. Dipped with sticky rice, it’s perfect. I’d say it’s really good. Pork Rib Sausage – I was a bit annoyed by the excessive amount of pork fat. [Dessert] • Banana – This is a banana dish consisting of grilled bananas on syrup (the same kind used to pour over grilled bananas), served with sliced ​​banana stalks in coconut milk, crispy banana chips on top, and a separate cup of coconut milk for pouring over the bananas, and fragrant roasted rice ice cream. Overall, this dish isn’t too sweet.