One Ounce at Chang Chui
The restaurant is the best reason to make the trek to Chang Chui.
The new One Ounce restaurant is quite possibly the best reason to make the trek out to Thonburi’s Chang Chui art complex.
Here, chef Parkorn "Tan" Kosiyabong, who earned his molecular gastronomy chops in the kitchens of Azurmendi in Spain and then Phuket, teams up with chef Lalisara “Oil” Bootwong to serve globe-spanning flavors made from 100-percent local ingredients.
Dishes are made to be paired with creative mocktails, like the Dirty Bird (B180), fried deboned chicken with ground peanuts, sweet soy sauce with a pinch of sliced lemon, which is enhanced by the E-sarn Classic (B120), a lime juice-based drink that features Thai spices such as lemongrass. The Chinglish Baby in Seoul City (B300) sees hand-rolled gnocchi accompanied by a Sichuan-style Korean gochujung (chili paste), seafood and leek crumbs. Have it with the Lady Yaowarat (B140), a refreshingly sweet mix of pomegranate juice, gold leaf and jujube jelly.
Chef Tan says he likes to make the most of all his ingredients, resulting in a dessert like a lemon meringue (complimentary until the end of August), which is made from the white skin of lemon leftovers and also comes with crumbles and fresh-picked water pennywort.
|Address:||One Ounce at Chang Chui, Chang Chui, 460/8 Sirindhorn Rd., Bangkok, Thailand|
|Open since:||July, 2017|
|Opening hours:||Tue-Sun 11am-8pm|
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