Foodies Asia (en)For "foodies" who are particular about food.

 

A Michelin one-star restaurant, “80/20” is an innovative and unique restaurant in Bangkok that represents Thai traditional cuisine with a New Nordic Cuisine twist.

In this article, we introduce the restaurant, including its food review, menu, budget.

Ave. Budget: Dinner course 3,900++THB / “Michelin Guide Bangkok 2023″ 1-star,

Reserve via Chope 

 

 

The cutting edge of Thai Innovative

The location is exactly halfway between the Thai railway terminal “Fahrenheit Station” and the BTS “Saphan Taksin Station.”

It’s a 12-13 minute walk from either station along Charoenkrung Road. The access by train isn’t great, but walking along Charoenkrung Road is quite interesting.

On the side of “Saphan Taksin Station,” there is a bustling street with shopping centers like Robinson’s Department Store, and there are many good restaurants around.

This area is also home to the Mandarin Oriental (famous for its French “Normandie” and “The Bamboo Bar”), so it’s an indispensable area for food lovers.

“80/20” is located on the first floor of “Oldtown Hostel,” a colonial-style wooden building with a nice atmosphere.

The interior of the store has also been renovated with a good atmosphere.

I’m impressed with the recent stylish shops in Bangkok, as they are well-renovated old buildings. I think the sense has gone up quite a bit.

 

80% Thai and 20% global

The name “80/20” represents the stance they pursue.

It is said that it was named after 80% Thai ingredients and 20% other ingredients, but there are also local media outlets that introduce it as being taken from the theory that 80% of results are mainly caused by 20% of causes.

If I had to categorize the cuisine, I would say it’s innovative, but after finishing the meal, my honest impression was that I felt like I ate 80% Thai cuisine.

Considering the actual cooking methods, there may be more elements of other food cultures, but it’s interesting that the impression fits into an 80:20 ratio.

 

 

 

 

Mainly Omakase menu

The actual menu has recently been focused on courses, with options for a 5-course meal for 2,800 THB and a 7-course meal for 3,500 THB.

With not much difference in price, so 7 courses were selected.

In Bangkok, instead of wine, a cocktail was chosen.

The amuse bouche consisted of 3 dishes and the pork was cute. It was a variation of Thai-style dumplings (bao).

 

First: Smoked White Prawn Crude | Ants Eggs | Cured Foie Gras | Papaye

The first dish is smoked shrimp and foie gras with ants on top of papaya.

If you try it without any preconceptions, the sourness similar to lemon goes well with the papaya and shrimp.

 

second: Local Oyster | Chakram | Local Aigae | Kaffir Lime

The second dish is fried oysters.

The fried oysters are served on a sheet-like fire roasted kusa with homemade mayonnaise and a slightly sweet sauce that resembles ketchup, which has a familiar taste to Japanese people.

At this point, take a break and have another signature cocktail.

The third dish came out in a coaster with a lid that had smoke inside, a clever presentation.

 

 

 

 

 

From the middle of the course to a Thai taste at once

The beginning had a feeling of international cuisine using Thai ingredients, but the direction started to change gradually.

 

third: Fermented “Bai Lieng” Curry | Fresh Crab | Rice of the Moment

The third dish is Bai-Lian Curry.

“The typical image of Thai curry may be made with coconut milk to make it creamy, but this is in a traditional style. It’s going to pack a punch,” says the chef.

The garnish is black rice, which has a firm texture like ancient rice.

The carbs came out earlier than I expected, but it felt like I was in Thailand, so it was a good flow.

 

forth: Slow Cocked Pork Belly | Dehydrated Vegitables | Pork Consomme

The fourth dish is a pork consommé soup, presented at the table from a teapot.

The contrast between the mellowness of the chunks of pork belly that has been cooked slowly and softly, and the unique crunchiness of the dried vegetables.

And this soup has a very Asian taste. Rather than consomme soup, it looks like a soup used in Taiwanese beef noodles.

 

fifth: Duck Breast | “Puk Ped” | Slow Cocked Onion

The fifth dish, the main meat, is duck breast. The baked condition is excellent. It has just the right amount of elasticity, but it has a finish that doesn’t make you think it’s hard.

The sauce for “Puk Ped” in the foreground has a bit of mustard in it, giving it just the right amount of accent.

The refreshing sorbet is a watermelon type. In hot Bangkok, it cools the body, so I am grateful.

 

sixth: Jack Fruit | Soy Milk | Sesame

Dessert from the 6th dish. Jackfruit sorbet with frozen soy milk. Sesame flakes.

 

seventh: coconut

7th dessert. This is a type that uses each part of the coconut to create variations in taste and texture.

Great taste and ideas. The place where two ice creams are served in a row is typical of Thailand.

It’s so hot that I want as many cold things as possible.

Finish off with a small confectionery that includes Thai street food.

 

One of the few famous restaurants in Asia where you can enjoy the deliciousness that is not overly “completed”

Chef Napol Jantraget (commonly known as Joe) must have trained in Canadian French cuisine.

It’s true that some French techniques are used here and there, but it doesn’t leave much of an impression on me.

And that’s it. The only way to eat is Thai food.

Many of the innovative Japanese chefs started with French cuisine, and many of them are well-established chefs, so they tend to be unable to escape from French cuisine.

This leads to stable deliciousness, but I often think that it is too perfect or too mellow.

Personally, I think it should be a little rougher. Sometimes I think.

Well, there are times when I want to enjoy the magnificence of the completed classical music, and there are times when I am touched by the rough hip-hop.

There is no end to which one is “correct”. It’s fine if it’s good for its category (by the way, Chef’s atmosphere is more like Takehara Pistol than hip-hop).

Even if you search for the whole of Asia, the ones that are able to fuse this kind of local taste with a high level of global sensibility are Tokyo’s Fu, Bali’s Rocavor, and Manila’s Toyo. Eataly’ is the only one that comes to mind, so now is the season. maybe it’s time to go

 

 

 

 

 

 

 

If you want to find a Michelin-starred restaurant in Bangkok, this article is recommended▽

 

If you’re looking for restaurants ranked in “Asia’s 50 Best Restaurants,” this article is for you! ▽