Review

Ekkaluck, which translates to “unique” in Thai, is located within the boutique Madi Paidi Hotel on Ekkamai road. Chef Tor helms the kitchen, ensuring that ingredients are locally sourced when possible, but importing premium produce when necessary. Begin with Ekkaluck salad, composed of vibrantly fresh ingredients, including radicchio, arugula, pumpkin, pomegranate, ripe mango zebra tomatoes, apple, and seaweed caviar, drizzled with kumquat dressing. Or tao hoo klong ngae, a textured crispy fried Hat Yai tofu appetiser accompanied by piquant tamarind sauce, topped with peanuts and Thai parsley. Continue with khao soi-inspired fettuccine, fusing Chiang Mai’s famous noodle soup with Spanish chorizo sausage for a mouth-watering combination, or Thai wagyu tenderloin MB 9 from Sakon Nakhon with green peas elevated with Alston berries, surrounded by a richly rewarding meat jus and accompanied by buttery mashed potatoes. For a less elaborate platter choose the burger, a generous and innovative surf and turf combination of Thai wagyu beef and grilled spicy banana shrimp dressed in signature Mighty Mo sauce. Desserts include sang kaya fuk thong, a twist on crème brûlée with coconut and pumpkin custards laced with golden egg yolk threads and crispy coconut rolls; a showstopper. A relatively short wine list is well-priced, while handcrafted cocktails each have a story to tell.