What a treat to return to Haawm, Dylan Eitharong’s private supper club in Bangkok’s On Nut. Located in the first floor dining room of a small shophouse, this intimate space seats 8 per table and draws on Dylan’s expertise Thai cuisine. (The menu is on the second to last image!)
The highlight of the meal was the main course, served with Jasmine rice, as always. My favorite dish was the torch ginger flower salad, a new ingredient for me. It has a bright, citrusy/floral flavor, and it was a great contrast with the fiery curry of roast pork jowl and smoked mackerel laab.
Dinner was served with Sato, sticky rice wine made in Kalasin province in Thailand’s Northeast (Isaan) region. Definitely a must-try for any visitors to Bangkok.
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What a treat to return to Haawm, Dylan Eitharong’s private supper club in Bangkok’s On Nut. Located in the first floor dining room of a small shophouse, this intimate space seats 8 per table and draws on Dylan’s expertise Thai cuisine. (The menu is on the second to last image!)
The highlight of the meal was the main course, served with Jasmine rice, as always. My favorite dish was the torch ginger flower salad, a new ingredient for me. It has a bright, citrusy/floral flavor, and it was a great contrast with the fiery curry of roast pork jowl and smoked mackerel laab.
Dinner was served with Sato, sticky rice wine made in Kalasin province in Thailand’s Northeast (Isaan) region. Definitely a must-try for any visitors to Bangkok.