Review

This gem in the old town continues to flourish. Always full, bookings a must. With open kitchen and tables in close proximity, the kitchen is led by chef New. The food, described by many as gap glaem, or drinking food, belies the quality and creativity behind the dishes. Begin with an appetiser of Nong Khai wagyu tartare on a toasted rice cracker with lao khao, or browse the blackboard for fresh Surat Thani oysters, baked with house made seaweed butter and seasonal fruit, mouthwateringly good. Blue fin trevally fish soup is a winner. Continue with house specialty of braised pork in Chinese five spice in a homemade bao, krapao, a choice of beef or pork, or a stellar roasted pork belly with expertly charcoal-grilled crispy skin. An often-daily special of NK 25, Thai wagyu striploin is a crowd pleaser, the tom saab smoked short rib, is equally memorable.

Choose one of their world class omelettes, a mini-me for two, Jay Joe for larger gatherings. Desserts are renowned with khanom chun of coconut and butterfly mochi, ice cream and crumble or go for Bangkok, Yora ice-cream or sando. A 20 label wine list, anda marvellous offering of local craft beers and ciders gives diners more than ample drinks choice.