After bidding farewell to Backstage Bar, Ronnaporn “Neung” Kanivichaporn and Chennarong “Janz” Bhumichitr did not wait long to open a new drinking den.
But this time they went further from their usual Thonglor and Ekkamai haunts to the Si Phraya area in the riverside district of Bang Rak. On March 29, Mahaniyom Cocktail Bar will oficially open above nose-to-tail restaurant 100 Mahaseth to serve cocktails packed with flavor and some surprises helmed by Neung and his team.
The first thing to notice on stepping into the bar is the two-headed neon tiger gleaming from a wall. Look closer, and on each cushion, find little tigers printed on the upholstery. A touch of playful aesthetics come from sheer fabric draping from the ceiling. So relax and make yourself cozy at home for this is not the luxury cocktail pretentiousness many might have expected.
“We’d like to call it Thai Rocco with disco,” Janz said. “We want to keep the place funky, fun with some rebellious vibes.”
The cocktails come under a “resourceful” theme in which one drink is made using only one key ingredient – each cocktail is therefore named after the ingredient, such as Rice, Pineapple, Coconut, or even Squid and Cow. Every signature cocktail is THB390.
Among the extensive menu, Janz recommended Pineapple as a “good start” for the night. Using several parts of a pineapple including its leaf, peel and juice; the beverage consists of Vietnamese coriander-infused gin, vermouth, pineapple tepache, and cordial. The drink is refreshing and easy-to-drink – inviting sips help patrons stay cool, especially during a summer night out.
For something a little bit more boozy with a more complex flavor profile, try the Pomelo, a white rum infused with rice paddy herb blended with jasmine cordial, citrus oil syrup-soaked pomelo peel, pomelo juice, pomelo pulps, and pomelo leaf tea. The beverage ends pungent as a pomelo cracker with dried chili is pasted onto the side of the glass.
Next up are two savory cocktails, however, that will leave patrons awestruck. Moving from the sea into a glass is Squid that arrives in a clear-colored cocktail with dark squid ink floating on the top. Nueng and his team use three types of alcohols – sake, mezcal, and vodka – and mix them with squid ink, dried squid, tomato juice, and ginger cordial. No, it does not taste as fishy as one may think, but it does lend a mild salty, briny flavor that compliments the strong boozy element.
Bold and unexpected flavors await in the adventurous, risk-taking drink Cow. The cocktail is served with light, airy blue cheese foam placed on a wooden popsicle stick. The red wine and brandy drink draws delicious savoriness from beef fat, clarified milk, miso, black peppercorn, brown butter, and blue cheese air.
Working with the downstairs kitchen of 100 Mahaseth, the bar serves appetizing snacks to go with the drinks. Among the crowd-pleasers are Deep-fried papaya fritters served with fermented fish sauce (THB180), marinated Japanese clams (THB250) and moo ping with sticky rice (THB200). Those who want to embrace 100 Mahaseth’s dining philosophy can do so too by ordering charcoal-roasted bone marrow (THB200) topped with perilla seeds.
Mahaniyom is located on the second floor of 100 Mahaseth on Si Phraya Road. It will open 5pm to 11pm every day.
FIND IT:
Mahaniyom Cocktail Bar
Si Phraya Road, Bang Rak
5pm-11pm, daily
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