“We’re passionate about our farmers and the recipes we’ve accumulated through our own lives and experiences of our journeys to acquire the ingredients. The core of our menu is about glorifying the North and Northeast of Thailand and regional ingredients that aren’t easy to source. This adds meaning to each and every dish. Nothing goes to waste at 100 Mahaseth.”

Cassia leaf curry with braised oxtail, salted mackerel, and eggplant relish; bone marrow with roasted perilla seeds, lemongrass, spring onions, fish sauce, cow’s blood, lime, and palm sugar; and fried tripe.

Chef Chalee Kader is all about locality, traceability, and sustainability, travelling Thailand to source the finest produce from farmers he supports with know-how and logistics. The beef and pork is sourced from a small group of people he loves and respects for their integrity. From salt crystals to cutlery, ceramics, and art, everything is local – including 100 per cent of the ingredients used in the kitchen. Herbs flourish in a vertical garden, while plans are taking shape to establish a farm to grow all produce sixty kilometres from Bangkok.

“This nose-to-tail restaurant takes Isaan food to another level ... 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 and some of the best pork crackling we’ve ever tasted.”

BK Magazine