Ekkamai's Thai fine-dining mainstay expands with a more central branch.
Since 2014, Chef Vichit Mukura has been delighting Ekkamai diners with his traditional Thai cuisine. From chef’s table experiences to a la carte favorites like crispy stir-fried catfish with red curry paste (B360), nuea daed diew (sun-dried beef, B220) and pomelo and prawn salads (B350), the former chef of Mandarin Oriental’s Sala Rim Naam offers a master class in Thai cooking. Now, he has opened a second branch of Khao close to Chit Lom, offering a la carte only for both lunch and dinner. With cream walls, brown chairs, white tablecloths and gold vine metal detailing, the venue is distinctly more traditional than its airy blond-wood predecessor.