UNO MAS

MICHELIN GUIDE

UNO MAS has been awarded The Plate in the MICHELIN Guide Bangkok 2020.

ABOUT

Soak in the gorgeous views of Bangkok’s skyline as you put away a delightful meal of Spanish and other Mediterranean fare at UNO MAS. The interiors aren’t anything to sniff at either; beautiful elements of Moorish design can be seen in all three zones of the establishment. There’s the Wine Cellar ...More

Soak in the gorgeous views of Bangkok’s skyline as you put away a delightful meal of Spanish and other Mediterranean fare at UNO MAS. The interiors aren’t anything to sniff at either; beautiful elements of Moorish design can be seen in all three zones of the establishment. There’s the Wine Cellar, the Tapas & Raw Bar, and the Dining Deck, all of which are more than worth a visit.

Unwind from the stresses of city living at the semi-alfresco Tapas & Raw Bar, a classy space which, in addition to a nice selection of tipples, offers an exciting range of tapas options. Do try the tasty Gambas Pil Pil, where prawns are cooked in olive oil, cayenne chilies, and garlic, making for a thoroughly addictive dish.

Another semi-alfresco part of the establishment is the Dining Deck, where diners will be treated to a visual (and actual) feast from the show kitchen. Meat lovers will adore the Presa Iberica de Bellota, or grilled boneless shoulder from the famous Iberico pigs – one bite and it quickly becomes clear why Iberico pork enjoys such a reputation. We’ve barely scratched the surface of all that Uno Mas has to offer – so why not go check it out yourself? With good food, good drink, and good views, there’s not much more to ask for, really. (October 2017)

THE BUZZ

“But the really exciting stuff happens out on the Josper charcoal oven, where they roast up Cochinillo suckling pig the Spanish way: halved down the middle, perfectly salted and permeated with the flavor of fresh rosemary (… serves 2-4 people). From the tapas menu, don’t miss the wild porcini mus ...More

“But the really exciting stuff happens out on the Josper charcoal oven, where they roast up Cochinillo suckling pig the Spanish way: halved down the middle, perfectly salted and permeated with the flavor of fresh rosemary (… serves 2-4 people). From the tapas menu, don’t miss the wild porcini mushroom croquettes… raw Galician razor clam ceviche… or what the chef calls “Mock Tuna”…; cubes of Sangria-drenched watermelon on ice—perfect to cut through the fatty profile of some of the other tapas. Oh, and that 36-month-cured Joselito ham: it’s worth the hype.” -BK Magazine

DISHES WE LOVE

Presa Iberica de Bellota, Spanish ‘Cochinillo’ Asado, UNO MAS PAELLA, UNO MAS MAINE LOBSTER SPAGHETTI, Grilled Spanish Octopus, Gambas al Pil Pil.