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Simple sophistications
Guru, Richard Mcleish, Published on 05/09/2014
» Time to eat? After the big successes of Supanniga Eating Room, a follow-up venue was always going to attract a lot of interest. The policy is the same — "the best ingredients we can find from the places we like, cooked the way we like," says co-owner Tatchai Nakapan. While Thong Lor almost sells itself as a dining destination, the big new variable in play at EAT is the mall location, putting the traditional flavours in a challenging new context. It's positioned upstairs at Groove in an irregular-shaped room, which affords it good vantage of the open kitchen as well as natural light from above (something that's missing at other Groove venues). Its modest dimensions mean that much of the prep work (sauces, etc) is still done in Thong Lor, but the cooking is now on show — a luring new element. There's space enough for 40 diners inside, while another 15 can fit out the front where the mall makes more of an impact and the seats are less comfy. Plenty of worker bees from nearby offices were present on the early evening we visited, as well as important-looking Thais and curious tourists from nearby hotels.
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Living the high life
Guru, Richard Mcleish, Published on 29/06/2012
» What do you call a restaurant and bar that's right on the park and needs the letters "So" in it? Park Society, that's what.
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