They’re having a party on Mar 24. Mieng-kham in a glass, anyone?

“Thai” cocktails are dominated by Tourism Authority-designed stuff fixed with cheap local booze, lime, basil and some chilies.

Eat Me’s newest concoctions are on a whole other level. Mixologist Buntanes "Pop" Direkrittikul uses ingredients such as actual green chili paste, toasted rice, roasted chili and shallots. Flavors are so powerful, they can be almost too real: the gaeng kaew wan (B320) comes fully loaded with garlic.

Save for a couple creamier recipes using jackfruit or coconut milk, most of Buntanes’ creations are on the lime-y side, draw powerful aromas from a little side snack or crusted rims rather than just the drink itself.

One of our favorites would have to be the Laab Moo (a spicy, herbal Isaan dish made with minced pork, B320), which comes topped by a crispy strip of Serrano ham, its rim flecked with with a crunchy mix of cilantro, rice and mint flakes. Saep!

The mieng kham (B320) comes with an even more elaborate snack, a betel leaf with roasted coconut shavings and tamarind paste. It’s a sign of Eat Me’s increasing focus on being as great a bar as it is a restaurant (it ranked #31 in this year’s Asia’s 50 Best Restaurants).

In a move that seems almost out of character, they’re even having party on Mar 24, 7pm to launch the eight new drinks.

1/6 Soi Phiphat 2, Convent Rd., 02-238-0931

Watch our video and check out some pics below: