The buzz: Soft serve, uni with choux pastry, croissant, and caviar? Need we say more. Le Cordon Bleu Paris alumni Chef Buddy (owner of Khao Pad Ka Prao, Easy Buddy BKK) is pushing the boundaries of conventional food pairings. The result is new, multifaceted, borderless flavors that are indulgent, feel-good comfort food.  

 

The vibe: Set in a modern and minimalist mid-century house in Sathorn with round tables draped in white tablecloth, the ambiance is cozy and welcoming—like you’re heading to a friend’s place for dinner. Though the decor is simple and clean, the colorful and playful dishes speak for themselves. 

 

The food: The nine-course tasting menu, presented as a picture menu, is a clever touch that adds an extra layer of fun to the experience. The tasting menu is based on the “fat kid” concept which is inspired by Buddy’s childhood favorites and daily encounters that focus on pairing savory and sweet. 

 

To start, Buddy goes back in time. If you grew up dipping fries in ice cream, Buddy has got you covered with their bowl of milk soft serve, fries in a red package like from McDonald’s and ketchup on the side. The juxtaposition between flavors and textures of hot, crunchy, and salty fries and cold, sweet and creamy soft serve, is satisfying and moreish. Next up is the uni choux, which comes in a cute gimmick box with fun illustrations and graphics. Uni is often eaten with seaweed or Japanese rice, but they’ve given it a unique spin by preparing it like a cream puff dessert or uni ice cream sandwich. The choux is filled with brown butter shoyu ice cream topped with uni sourced from Hokkaido. The one-biter is light and delicate with an umami punch. This was followed by croissants served with hazelnut ice cream and roasted hazelnuts with refreshing lemon curd. The ice cream is sprinkled with none other than oscietra caviar to elevate the dish for a smooth, creamy texture. One of the favorites of the night was the black cod charsui with crispy fried rice, a playful spin on the classic Chinese-style stir-fried sticky rice. Departing from the traditional pork-based charsui, Buddy introduces black cod, which is cooked so that the soft, layered slivers of fish practically fall apart with each bite, enhanced with a truffle sauce. 

 

One of the main courses was steak and mashed potato. The Wagyu ribeye beef from Australia is juicy and tender and complemented well with the velvety mashed potatoes. The dish is completed with Japanese rice stir-fried in black pepper sauce, garlic, and beef trimmings, accompanied by cheddar sauce, offering a playful nod to a deconstructed cheeseburger. 

 

What’s better than one dessert to end the course? Four bowls of dessert! Calling all ice cream lovers! Got Any Grapes was a dessert showcasing five facets of grape flavors and textures. There's grape fanta-flavored ice cream with grape salsa accompanied with grapes mixed with lemon peel. As a grand finale, Buddy’s Parlour takes center stage with a magnificent tray of soy milk panna cotta ice cream and an array of condiments. He whips up three bowls of ice cream, each packed with various toppings, from pistachio, tiramisu to chocolate. 

 

Why we’d come back: It’s relatable, no-fuss food stirring up sweet, quirky, and nostalgic memories. It’s a glimpse into Buddy’s culinary mind, where unconventional flavor pairings and rule-breaking creations leave you wanting more. With the newly launched a la carte menu, we'll be sure to return for our favorites.