This chic bag showroom turned perpetually-packed Isaan restaurant draws mostly on co-owner Nattaphong Saehu’s Nakhon Phanom roots in made-from scratch dishes. The heady somtam pu plara may not be for the faint-hearted, but it comes topped with plentiful kratin beans for a burst of freshness to balance out the fermented fish. Their take on the Isaan staple of laab moo thod (herbal minced pork balls) is another spice-laden revelation.
Award
