Rayong’s seafood masters opened a Thai tapas bar in Thonglor.
After successfully bringing their mantis shrimp to Ruamrudee Soi 20 from Rayong, Kang Banphe is branching out their seafood specialties to this tastefully twee Thai-Spanish tapas bar at Thonglor’s Seen Space 13, dubbed Thaipas.
Like its first establishment in Bangkok, Thaipas excels in simplicity and boasts local produce and wild-caught seafood, offering arguably the most affordable range of small bites and fulsome sharing plates in the area.
Try the croquettes (B180/2 pieces) in which chef Anupa “James” Kavindrakolvajira sources fresh wild mantis prawns and stuffs them inside these crispy and savory fillings. Or, you can order the duck liver pate baguettes (B95/4 pieces) topped with freshmade blackberry jam—a surprising favorite—to share.
During our visit, James brought out his 20-hour dry-aged sea bass to the kitchen counter and slowly sliced away the fresh from its bones before pouring Peruvian citrus marinade leche de tigre on top. The result was a refreshing, plump sea bass ceviche (B180) with a satisfyingly bouncy texture. Boiled wingshell with maldon salt (B120), meanwhile, saw hoy chak teen served with lemon and Thai spicy seafood sauce.
The highlight, however, is a large sharing pan of arroz negre, or black paella (B420), tinted black with squid ink and accompanied by a wide range of seafood—think hefty Kang Banphe’s mantis shrimp, fresh prawns, and clams.
Wash it all down their kluay tak (Rayong’s dried banana) ice cream (B75) featuring tiny bits of caramelized banana in every bite, a perfect combination to their creamy caramel flan (B120).
Drink-wise, Thaipas also offers wines by glass, including Follador Prosccco (B150), Villa Martina Pinot Grigio (B220), and Penfolds Max’s Chardonnay (B250); and a fancy Dom Perignon will run up to B18,500.
Thaipas also doubles as a seafood noodle shop at noon, so stop by early to taste their Michelin-plate recognized mantis shrimp or wait until 5.30pm to have fun with these new bites.