Cold, dark and windy – that is what Stockholm is like right now. Regardless of the weather, I am starting to recover from the shock of returning home. Browsing through pictures from the previous weeks is a bit depressing, but I will still torture myself further by writing about Bangkok for a while. There is so much good there that I want to recommend. Eat Me, in this case, is not an invite to come and chew off my arm, but the name of one of my favorite restaurants in Bangkok. It is absolutely amazing quality and for a fraction (well perhaps half) of the price of Europe.
Eat Me is a veteran in the Bangkok dining scene. Its been around for a long time, yet it still feels fresh and new. Head Chef Tim Butler manages a bold international kitchen with an Asian twist. The menu has influences from all over the world; chef Tim uses ingredients like for example black truffle, heirloom tomatoes, Alaskan scallops and Burrata. Some of the dishes also have a clear Thai twist with papaya, spicy chili and passion fruit. The dishes are mid-size and range between 300 to 800 TBH in price. We had an awesome chilled spring onion soup with cucumber and tomato, Black chicken salad with red papaya, toasted coconut and chili (this one had a real kick to it), truffle risotto which was classic but very well made and spicy lemongrass chicken. For dessert we had a passion fruit Pavlova and homemade ice creams: coconut and lime and Chamomile baked apple.
For drinks, I think it is the cocktails that are to die for at this place. Passion fruit Caipirosca, Siam Daiquiri with lemongrass and Kaffir lime and ginger and lychee Mojito, are local interpretations of the classics. My favorite drink from the list, on paper though as I have not tried it is Laab Mootini with vodka, mint, shallot, long coriander, roasted rice syrup and SERRANO HAM. Ham in a cocktail! AWESOME! After a night out with cocktails earlier that week, we were craving for some wine. The list by the glass has some safe but nice whites from New Zealand: Marlborough Sauvignon Blancs (Wairau River and Cloudy Bay) and Chardonnay from Auckland, plus some old world basics: German Riesling, Italian Pinot Griigioand Albariño from Rias Baixas. For bubblies they have a Juve y Camps cava and Bollinger Special Cuvee by the glass. Prices for wine were quite reasonable, ranging from 200 TBH to 665 TBH for the Bollinger which is around 17 Euros.
The restaurant its self is like an oasis in the middle of a buzzing street: plushy sofas, candles and a wall of bamboo to hide the terrace from the noisy street. The service is extra friendly and food comes quite fast regardless of the restaurant being full. This is a place, we always return to (like Issaya) to mark a milestone in our trip. We save the best for last and go there on one of the last evenings of the trip. Perhaps we are getting old as we re so drawn to our old favorites. Anyway, looking forward to being a slave of our habits and visiting again next year.