Chef Ian Kittichai, the genius behind Bangkok’s first gastrobar, Hyde & Seek, has a new venture underway. Namsaah Bottling Trust occupies a century-old mansion in Silom Soi 7 that was once a soda bottling company’s office – Namsaah means ‘effervescent water’. Here high ceilings, rich teak floors and a wealth of antique furniture achieves a warm, classy informality that makes the venue the perfect place to unwind and enjoy intimate conversation with friends.
A long wooden bar segues into a small dining area that was once the living room of the house, encouraging guests to begin the evening with drinks from an extensive cocktail menu. Favourites include the Roasted Tangerine Negroni (B290), poured over a hand-chipped ice ball, and the Sathorn Dirty Vodka Martini (B290), which achieves the perfect balance of brine and bluster. A gin and tonic (B390) infused with rosemary, lavender and juniper berries, served in a brandy snifter, is also a big hit. An extensive wine list offers red, white and sparkling varietals by the bottle or the glass.
Chef Ian’s creative whimsy achieves full force in Naamsaah’s eclectic menu offerings. Salmon Tartar Wonton “Tacos” (B260) place high-quality raw salmon into wonton skins that have been folded and crisped to resemble the Mexican speciality. Dressed with chilli, lime, tomato and a hint of chipotle to make the Mexican reference, the crunchy, savoury half-moons are delicious Croquette Noir(B200), pingpong-sized balls of mashed potato blended with red curry paste and galangal, are coated with squid-ink bread crust and lightly deep fried to produce a surprisingly light, enjoyable starter, while Momos (B220), a cluster of delicate beef dumplings steamed in a wicker dim-sum basket and served with a cumin, black pepper and coriander sauce, elevates the reputation of this Himalayan staple to heretofore-unseen heights.
Getting into the mains, the Kung Pao Chicken (B320) is well balanced with cashew nuts, roast dried chilli, green onions and Chinese wine sauce while the Sai Oua “Haute Dog” (B350), in which spicy Chiang Mai sausage is folded into a ginger-shallot bun and dressed with Sriracha aioli, and the Pink Krapow Burger (B450), made with Wagyu beef, fried egg, tomato and holy basil sauce, and served on a toasted pink peppercorn brioche bun, are two dishes that make perfect drinking food to go with after-work cocktails at the bar.
Namsaah Bottling Trust
Silom Soi 7 | 02-636-6622 | namsaah.com | 5pm-2am