This partnership between chef Chalee Kader (Surface, Holy Moly) and Randy Noprapa (Fillets) has brought nose-to-tail dining back to Bangkok by serving uncompromised Isaan staples in a space that’s right at home on hipster Charoenkrung. Tuck into rice noodles with pig’s brain, a beautifully rich tom kee lek hang wua (ox tail braised in herb stock and cassia leaves) and some of the best pork crackling we’ve ever tasted. It all comes served alongside a buzzing, high-society crowd.
