Review

EAT ME fully occupies a Silom townhouse, with lights dimmed to add intimacy to every table. The kitchen plays with the fusion of New American techniques and Asian ingredients. Start with three pan-seared scallops in soup-thick lobster bisque bringing concentrated shellfish flavour with the sweetness of caramelised sear. Recommended mains include uni and ikura risotto; arborio rice that absorbs briny mineral notes from sea urchin while salmon roe adds bursts of pop. The grains’ slow starch release gives the risotto a rich creaminess that the white wine’s acidity helps cut through. Australian Wagyu tenderloin, arrives medium rare with sauce that combines elevated barbecue flavours with smoky char. Buttered maitake mushrooms on top contribute woody, almost walnut-like earthiness. Extra butter on the side provides optional dairy creaminess. The recommended dessert is flourless chocolate cake with red wine pairing. The dense cocoa base has sweetness with an almost fudge-like texture, while sauce adds bitter chocolate intensity. Wine tannins provide an astringent contrast to the rich chocolate. The cocktail lineup imagines Thai regional dishes in liquid form. Papaya salad includes Thai anchovy, bitters and fish sauce, while green curry cocktails use real curry paste and nut milk. Laab-Moo is Ketel One vodka infused with mint, shallot, coriander and toasted rice, served with a thin slice of serrano ham to nibble between sips.