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Bangkok restaurant REVIEW:
Nan Charcoal Grill

  • Nan Charcoal Grill
  • Nan Charcoal Grill
  • Nan Charcoal Grill
  • Nan Charcoal Grill
  • Nan Charcoal Grill
  • Nan Charcoal Grill
  • Nan Charcoal Grill
  • Nan Charcoal Grill
  • Nan Charcoal Grill
  • Nan Charcoal Grill
  • Nan Charcoal Grill
  • Nan Charcoal Grill
  • Nan Charcoal Grill
Northern Spain's Basque cuisine of coal-grilled meats takes the center stage at Nan Charcoal Grill.
 
In the casual, soft-industrial space, complete with vast windows and some green visions, owner-chef Vimvadee Piyavanich and her team cook up imported meat and local seafood on a charcoal-fired Josper grill. The results give a beautiful smoky, char-grilled aroma to dishes like the Galician-style octopus served with confit potato (B450) and the Iberico pork presa (shoulder, B520).
 
Even though cooked on a pan, the bomba rice paella (with chicken and seafood, B390) also gets a final touch from the Josper grill. Not able to sell alcohol, they encourage you to bring your own bottle (corkage B250) to pair with Spanish cold cuts like the 48-months-cured Beher Iberico ham (B395/30g).
 
Don’t miss the whiskey tart (vanilla mousse tart topped with whiskey, B250) and choco coco ball (chocolate mousse dome with a layer of coconut milk and hazelnut, B250) for desserts. 
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Phone: 081-939-8389
Nan Charcoal Grill, 1124 Narathiwas Soi 17, Bangkok, Thailand

Area:

Sathorn

Opening Hours:

Mon-Sat 5:30pm-midnight

Cuisine:

Spanish

Open Since:

June, 2017
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7.3
 
 
Nan Charcoal Grill

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