Thonglor’s Isaan food specialists, Zao Larb, have recently merged with Zao Ekkamai to turn its old property into Saole, a high quality seafood joint that combines multicultural flavors and culinary techniques commonly found in mountainous and seaside communities. 

 

 

This all started when head chef Hanief Pittayasarn did a Zao pop up in Milan. There, he began to explore the European fish market with top-tier produce; it could get boring if you only season it with a rotation of olive oil, salt, and the odd splash of paprika. 

 

Returning home, the chef took over two decades of experience in the industry and injected his Thai-chinese identity into the menu. You’ll get creative use of Thai species, herbs, and fermentation techniques to lift the already stellar seafood produce, but there are also proteins like the frog leg congee hotpot (B850) and baytong chicken (B1,650) on the menu. 

 

 

One of the dishes that best represents chef Hanief’s childhood is the egg fried rice with Yunnan ham (B490). Yunnan food is big on food preservation techniques such as dry aging and pickling vegetables. 

 

The fried rice has strong whiffs of pepper and spice-infused oil. Chef Hanief explains that when he was young his family was in the business of wholesale sausages. So he would take these Chinese sausages and ham and fry it up with the pickled veggies. As per Yunnan tradition, the fried rice is a little crispy.

 

 

On the seafood side, we recommend the Gambero Rosso fermented in fish sauce (B650). The red shrimp is difficult to come by in Bangkok, and Saole have cured it so you’ll get the sweet juicy flavor from the meat, the saltiness from the fish sauce, and the richness of the head.

 

 

For something refreshing on the side, go for the yellow salad (B250) which piles on citrus-y fruits like kiwi, orange, baby tomatoes, and pomelo all on one plate.

 

Another stand out is the sweet cuttle fish with perilla seeds (B490). The sauce is done in the sweet and tangy Yunnan style, creating a great balance with the bouncy meat. The perilla seeds add a bit of earthiness and crunchy texture.

 

 

If you’re entertaining a big crowd, don’t miss the chef-recommended busiate with prawn (B1,250). We reckon this is an optimal portion to share with 2-3 people. The spiral shaped pasta is perfect for the tomato sauce with some chili paste. Though it looks like an Italian delicacy, this dish packs in the Thai-style heat. 

 

But don’t you worry, Saole is open to customer dietary restrictions and taste preferences. If you still want to stick to traditional western-style seafood, they can tone it down and give you a Mediterranean experience. If you want to experiment, you’re in for a long list.  

 

11, 9 Thonglor Soi 25, 091-916-2242, Open Mon-Fri 11:30 am–2 pm and 5 pm–12am; Sat-Sun 11:30 -12 am