Khao at Ekkamai 10 (ข้าว เอกมัย 10)

Michelin Guide

Khao has been awarded 1 Michelin Star in the MICHELIN Guide Bangkok 2020.

Description

Diners at Khao will find that an experience at this restaurant will prove unforgettable. Featuring delicious fare that’s fundamentally Thai in its flavours, but clearly shows other influences as well, let yourself be swept away by the irresistible palette of tastes and textures. ‘Khao’ the Thai w ...More

Diners at Khao will find that an experience at this restaurant will prove unforgettable. Featuring delicious fare that’s fundamentally Thai in its flavours, but clearly shows other influences as well, let yourself be swept away by the irresistible palette of tastes and textures. ‘Khao’ the Thai word for rice, which is fitting, because rice is such a central component of Thai cuisine, and the restaurant’s sensibilities, though partly shaped by contemporary influences, remains undeniably and authentically Thai.

The restaurant is unusual in that it hosts one table on its premises, making for a highly personalised dining experience including A La Carte Menu with extremely attentive and warm staff. There is also no fixed menu day to day – but rest assured: you’re in safe hands. Chef Vichit Mukura is as respected and experienced as you can get, and under his direction the restaurant uses the finest seasonal ingredients, ensuring that quality rests in the preparation as well as the material. You’re more or less guaranteed a culinary journey that’s as unique as it is memorable. So do head down to Khao sometime soon, for the special experience as much as the delicious fare! (November 2017)

The Buzz

“Expect modernized traditional Thai dishes like red curry with grilled taraba crab leg, and akami (non-fatty tuna) with mango and papaya spicy salad. Each curry dish is served with red jasmine rice from the chef’s own farm. Desserts are just as creative, such as the red-beanand-chestnut-filled tua ...More

“Expect modernized traditional Thai dishes like red curry with grilled taraba crab leg, and akami (non-fatty tuna) with mango and papaya spicy salad. Each curry dish is served with red jasmine rice from the chef’s own farm. Desserts are just as creative, such as the red-beanand-chestnut-filled tua paep (sweet split mung bean pocket) and the whole strawberry-stuffed yokmanee (emerald tapioca with shredded coconut).” -BK Magazine Online

Dishes We Love

Lamb shank in yellow curry sauce with sweet potato, Crab red curry with betel leaves, Steamed curry fish mousse