Where fresh and quality ingredients speak for themselves
Eat Me is one of those few classic restaurants in Bangkok where nothing can go wrong with your meal. From eager staff to timeless design, impeccable drinks and hearty dishes, everything is in order. Nothing too much or too little, but just right.
First and foremost, their cocktails feature savoury ‘Sip Some Thai’ creations or classic Thai dish in a glass. The vodka-based signature Laab-Moo (B390) is flavoured by ground roasted rice syrup, spiced on half of the rim by condiments and perfumed by muddled herbs. It is garnished with a fine piece of crispy Serrano ham which gives smokiness to the roasted rice nose and citrusy taste; you can sip with or without the crunchy bits by rotating the glass. A sweeter take: Thai rum-based Mieng-Khum cocktail (B390) is served alongside a honey glazed Mieng-Khum bite. Both elements contain similar components including wild betel leaf, roasted coconut, shallots and ginger but no peanut and dried shrimp to prevent food allergies. The drink has a tart nose with slightly bitter ginger taste and chewiness from the coated rim. The bartender suggests that you take one sip, a bite of Mieng-Khum, then another sip to allow a fuller experience.
For starters, saltiness from the miso, creaminess from the sea urchin and acidity from the lime complement the sweet Grilled Dutch Harbor King Crab (B1,250) leg from Alaska. Sea Urchin Bruschetta (B1,500) carries the weight of flavourfultomato salsa, crackling piquant Serrano ham slices, and nori sheets. The sourced sea urchin has a particular aftertaste. My favourite: White Asparagus + Caviar (B790) consists of perfectly seasoned and cooked white asparagus, firm manchego, and the smoothest, fluffiest, buttery saffron-infused sauce.
For mains, Lobster + Bucatini Pasta (B1,200) absorbs the plentiful Colatura di Alici sauce with the hollow centre of the pasta and immerses the fleshy lobster meat in chilli and herbs. Next, Grilled Iberico Pork Pluma (B1,250) is soaked in fragrant chimichurri sauce topped with chopped hazelnuts. The bed of cooked leeks underneath dissolves in the mouth. The rare pork cut, known as a feather, from behind the neck of the black pig is loaded with subcutaneous fat lines which makes it extra tender. Last but not least, Australian SaltBush Lamb Rack (B1,220) arrives full-scale with four chops, olives, thyme and dark vincotto paste. The juicy meat is odourless despite medium-rare cooking.
For desserts, cushioned Sticky Date Pudding with hot butterscotch sauce + vanilla ice cream (B390) might be Eat Me’s crucial highlight but wait until you try the Flourless Dark Chocolate Cake + chocolate sauce (B380). Deep dark high-quality chocolate and cocoa, thick intense glaze layer, and ganache-like sauce elaborate the moist density of the cake.
Pipat Soi 2, Silom Rd.
(20m off Convent Rd.)
Tel: 02 238 0931
Open daily: 3pm-1am