Opening in 2020, Nusara has received praise from diners both locally and internationally. At first, renowned Chef Thitid Tassanakajohn or Chef Ton of Le Du wanted to open Nusara as a chef's table to pay homage to his beloved grandmother, who had raised and taught him about Thai cuisine, on top of his Pad Thai & Wine Bar Mayrai in the small Tha Ruea Daeng Alley in Tha Tian Area, Maha Rat Road, opposite Wat Pho. After Nusara gained popularity with diners, Chef Ton and his brother, Managing Director Chaisiri Tassanakajohn or Tam, decided to relocate and expand their restaurant to a nearby building at the front of Tha Ruea Daeng Alley.
With Chef Ton's busy schedule and many obligations, He appointed Chef Nithit Nithikampol or Chef Lenk as Nusara's Executive Chef. The trio has a harmonious work dynamic that has pushed this restaurant on the food connoisseurs' map. In 2021, Nusara first secured its place in Asia's 50 Best Restaurants at number 20. The following year, it climbed to number 10 on the list, and in 2023, it rose to third place.
Nusara recently launched a new menu featuring local goods, Thai techniques Chef Lenk has executed and foreign techniques he got from travelling. Combining these three factors results in tantalising tastes and textures, and the restaurant's ritual makes the experience at this colourful Thai cuisine Nussara unforgettable.
Upon arrival, guests are greeted and served a cup of welcome drink made from local ingredients and a small scroll with a welcome message from the two brothers before being escorted to the kitchen by a kitchen team member for the kitchen tour and welcome Amuse Bouche of Kratong Thong Kapi Sator, a shrimp topped with sweet pork and stink bean, and Khanom Krog Gaeng Kradang, a sphere of grouper Gaeng Kradang on top of soft and crispy coconut pancakes.
After finishing the delicious bites, guests will take the lift to the third floor and then climb the narrow, antique stairs to reach the top floor. There, they will enjoy the splendid view of the magnificent Wat Pho while savouring a dish of wonton and caviar in spicy clear soup paired with a glass of bubbly Krug.
Once guests have finished their wontons, they will be guided to the counter, where they will be introduced to the ingredients of the dishes that they are about to taste. Additionally, they get to taste Laab Khua Nuah, beef from Sakon Nakhon Province mixed in Thai Northern-styled aromatics garnished with garlic flower and Vietnamese coriander, served in a tiny tomato cone.
Guests will be escorted back to the third floor to their dining tables and start their ten-course meal.
As a starter, guests will be treated to the mouthwatering Tom Som King Mackerel dish. This dish boasts a chunky, smoked king mackerel that comes with a lime meringue made from a blend of Thai aromatics baths in a spicy and sour Tom Som broth, which brings out the savoury and tangy flavours of the fish and herbs.
Yum Pang Yuan is the following dish, featuring thinly diced juicy and crisp heirloom tomatoes and cucumber hiding under a blanket of soft and translucent soaked rice paper.
The third dish is Plah Look Rork, an egg with pork intestine and wing beans sprinkled with dried krill. The egg contains dashi soup, resulting in the egg tasting like a Japanese steamed egg, with umami and seaweed. It is complimented by the sauce, which is sweet, salty and sour with a hint of spiciness. The wing beans add crunchiness and grassy and sweet tastes to the dish.
The next dish is Gaeng Pu Bai Chaplu, chunks of blue crab meat covered in a Thai Southern reduced yellowy bisque-like spicy betel sauce, served on a deep-fried betel leaf and sprinkled with horseshoe crab roe. This dish is aromatic and legitimately spicy, with a hint of sweetness and the ocean from the crab.
Following the Gaeng Pu Bai Chaplu is Yum En Hoi, Hokkaido scallop stuffed with sea giant catfish roe, served with creamy, milky corn soup with shaved house-made cured egg yolk that has been smoked with pine wood. This course is packed with aromas, textures and flavours.
Tomkha Pla Salid, the sixth course, is shredded snakeskin gourami meat fried in hot oil until crunchy and crumbly. It comes with grilled flathead lobster, Indian oyster mushrooms and a spicy and sour coconut milk soup.
The seventh course comes in a Samrub, or Thai-style dining set, containing rice and side dishes (or main dishes, depending on the culture). The rice options for diners are refined jasmine rice or unrefined jasmine. They both are cooked in coconut water.
The first side dish or main dish is Numprik Tua Lisonk, a spicy peanut dip served with local vegetables.
Next is Grilled River Prawn with Satia Sauce, a colossal grilled river prawn served with sweet and juicy grilled pineapple, garlic purée and shallots purée swimming in a sweet and tangy Satia sauce.
Another dish, Gaeng Keaw Wan Gai Rom Khwan Boran, is a smoked rolled-up chicken breast with Gaeng Keaw Wan chicken stuffing on top of grilled chicken blood and Yum Makua or grounded aubergines in a moat of Gaeng Keaw Wan soup. This dish is a deconstructed version of the well-beloved Gaeng Keaw Wan. It has layers of spiciness and multiple textures and aromas. The grilled chicken blood is a delicacy Chef Lenk discovered when travelling to the Philipines.
Smoked Short Rib in Kaprao Sauce is the following dish. The short rib is wagyu and has been sous-vide for twelve hours before being smoked with cedar wood for another twelve hours, resulting in juicy, tender, and aromatic meat. The Kaprao sauce is made from mince wagyu, fish sauce, red holly basil leaf and bird's eye chillies.
Beef Soup, the last dish in this course, is a meatball wrapped in Chinese broccoli leaf with a clove of Chinese garlic and goji berry bathing in clear beef soup. This dish is umami, slightly sweet and aromatic.
These side or main dishes go incredibly well with the coconut-watered jasmine rice of diners' choice. The refined one is soft and fluffy, while the unrefined one has an additional bite.
Nusara serves two desserts and petit fours, starting with Pink Guava and Roselle Parfait, consisting of sour cream swimming in roselle syrup, topped with pomegranate, pink guava sorbet, meringue and rose petals. The parfait is a treat with floral notes and combinations of sweet, sour, rich and freshness.
Sago and Young Coconut is another dessert that is hard to come by. Nusara uses real sago from a ten-year-old sago tree from Phatthalung Province and boils it in coconut water, adding aroma and natural sweetness. The sago is served with coconut cream and coconut ice cream that uses palm sugar from Petchaburi Province, with toppings of steamed taro and young coconut meat and garnished with freshly shaved fresh chestnut. Not only Nusara's guests can relish this dessert, but first-class passengers can also enjoy it when flying with Qatar Airways.
The petit fours come with five small bites of desserts: Fried Banana Ball, Goat Milk and Pineapple Ice Cream Sandwich, Coconut Jelly, Khanom Chun (pandan layered custard), Passion Fruit and Peanut Butter Assorted Dark Chocolate, and fresh fruits with plum sauce.
After finishing the dinner, guests have a choice of heading home with a bar of local chocolate in hand or chilling at Nuss Bar on the first floor, where they can relish some cocktails made from local ingredients by the world-renowned bartender Ronnaporn Kanivichaporn or Ronny.
Hours: WED-MON, 17:00 - 21:00 Hours
Tel: +6697 293 5549
Email: email@example.com Location: 336 Maha Rat Rd, Phra Borom Maha Ratchawang, Khet Phra Nakhon, Bangkok 10200