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Food & Drinks:
Thai Taste Hub Mahanakhon CUBE
Newest Street Food Landmark for Urbanites

By 27 October 2020 No Comments

Experience a feast for your eyes and belly!
Enjoy contemporary art as we cook up a storm at Bangkok’s new creative space

PHOTOGRAPHY: Thai Taste Hub Mahanakhon CUBEKING POWER MAHANAKHON

The world’s top metropolises boast not only a centre of flourishing economy, society and culture but bustling food scene as well. The tummy affair may seem trivial for some but it could cause a real big difference as food has always been a big traveller magnet for many global metropolises. King Power has made headway in propelling Bangkok to become a true metropolis in every sense of the word.

Thai Taste Hub Mahanakhon CUBE is the latest landmark for street food lovers in Sathon-Silom neighbor where new flavours are ready to be served. Bangkok residents would be happy to know that we have gathered 12 eateries both legendary ones and those Michelin-listed. All dishes are available at reasonable price points and served in a comfortable, convenient and pleasant vibe. Visitors can enjoy the art of culinary along with contemporary art. Foodie and urbanites should make it a point to pop into this new creative space in the prime location of Bangkok.

At the very first step into Mahanakhon CUBE, you will be greeted with nostalgic Sino-Portuguese interior design. The air conditioned venue packs with over 200 dining seats.

The world’s top metropolises boast not only a centre of flourishing economy, society and culture but bustling food scene as well. The tummy affair may seem trivial for some but it could cause a real big difference as food has always been a big traveller magnet for many global metropolises. King Power has made headway in propelling Bangkok to become a true metropolis in every sense of the word.

Thai Taste Hub Mahanakhon CUBE is the latest landmark for street food lovers in Sathon-Silom neighbor where new flavours are ready to be served. Bangkok residents would be happy to know that we have gathered 12 eateries both legendary ones and those Michelin-listed. All dishes are available at reasonable price points and served in a comfortable, convenient and pleasant vibe. Visitors can enjoy the art of culinary along with contemporary art. Foodie and urbanites should make it a point to pop into this new creative space in the prime location of Bangkok.

At the very first step into Mahanakhon CUBE, you will be greeted with nostalgic Sino-Portuguese interior design. The air conditioned venue packs with over 200 dining seats.

Nai Ek Roll Noodle

Let’s start with Michelin-listed eateries. A household name in Yaowaraj or Bangkok’s Chinatown is famed for soft and chewy roll noodles in a soup bursting with flavours and pepper aroma. The highlight is chunky deep-fried crispy pork made from well-marinated pork belly which was grilled until the skin is golden, crispy and puffed. Its crispy pork also pairs well with steamed rice.

Nai Ek Roll Noodle

Let’s start with Michelin-listed eateries. A household name in Yaowaraj or Bangkok’s Chinatown is famed for soft and chewy roll noodles in a soup bursting with flavours and pepper aroma. The highlight is chunky deep-fried crispy pork made from well-marinated pork belly which was grilled until the skin is golden, crispy and puffed. Its crispy pork also pairs well with steamed rice.

Maverick Suki

Having been around since 1960, this legendary taste was originated by Boonsong Apikijthanapol and his winning recipe still rules for over half a century. Its name came from a popular American cowboy TV series at that time. The skills of the hero as the quickest sharp shooter are used to refer to his quick frying skills in suki cooking. The signature menus include Suki Soup boasting rich flavour, soft marinated pork and soft and chewy vermicelli and Flash-Fried Suki with Spicy Sauce or vermicelli quick-fried with heated pork lard for a charred aroma imparted from the wok. Not to be left out is Stir-Fried Rice Noodles with Chicken which is not too soggy or too dry and flavourful chicken with big preserved squid and other extra ingredients.

Pad Thai Fai Ta Lu

Dinsor Road’s renowned Pad Thai is created by Andy Yang – the Bangkok-born Michelin-starred chef who rose to fame in New York. His ambition is to elevate this iconic, yet, iconic Thai dish to a fine dining status using his unique traditional cooking technique with a whoosh of blazing flame, hence the name of Pad Thai Fai Ta Lu or Pad Thai Penetrating Flame. Discover how extreme heat makes all ingredients fully absorb the flavours. Topped with either crispy pork or grilled pork, his Pad Thai noodles are al dente and fiery spicy complete with a whole host of extra ingredients.

Pad Thai Fai Ta Lu

Dinsor Road’s renowned Pad Thai is created by Andy Yang – the Bangkok-born Michelin-starred chef who rose to fame in New York. His ambition is to elevate this iconic, yet, iconic Thai dish to a fine dining status using his unique traditional cooking technique with a whoosh of blazing flame, hence the name of Pad Thai Fai Ta Lu or Pad Thai Penetrating Flame. Discover how extreme heat makes all ingredients fully absorb the flavours. Topped with either crispy pork or grilled pork, his Pad Thai noodles are al dente and fiery spicy complete with a whole host of extra ingredients.

Yih Sahp Luhk

The restaurant that carries the culinary legacy of Nai Soie Beef Noodles which has been a staple choice for foodie on Phra Athit Road for over 40 years. Nai Soie’s son – Napatara ‘Tee’Lertsaowapak – has opened Yih Sahp Luhk (meaning easy to cook in Cantonese), a new eatery specialised in simple beef claypot rice served piping hot. The main stars of his dishes is premium imported beef is masterly braised beef and perfectly cooked rice with an inviting aroma of smokiness. Recommended are the Michelin Guide featured Braised Short Ribs Claypot Rice and Japanese Scallop Claypot Rice; both are served with hot soup and signature chilli paste.

Phed Phed Hey!

If it was not for a certain chef’s yearning for his hometown of Nakhon Panom and his mother’s cooking, Phed Phed Hey! would not have been opened. That certain chef is Nattapong ‘Tom’ Saehoo who dishes up home cooking Isan dishes mixing heirloom cooking and culinary secrets passed down from his mother with his own recipes. Ingredients are carefully selected in the same manner he does when he cooks for this family. As the name suggests, the tastes are hot and spicy. Worth trying are rounded-taste Mangosteen Salad with Shrimp Paste and Cane Sugar as well as Extreme Fermented Rice Noodles Salad

Phed Phed Hey!

If it was not for a certain chef’s yearning for his hometown of Nakhon Panom and his mother’s cooking, Phed Phed Hey! would not have been opened. That certain chef is Nattapong ‘Tom’ Saehoo who dishes up home cooking Isan dishes mixing heirloom cooking and culinary secrets passed down from his mother with his own recipes. Ingredients are carefully selected in the same manner he does when he cooks for this family. As the name suggests, the tastes are hot and spicy. Worth trying are rounded-taste Mangosteen Salad with Shrimp Paste and Cane Sugar as well as Extreme Fermented Rice Noodles Salad

Apart from the above Michelin-listed, we also have several other eats worth checking out.

Boon Lert

Boon Lert has been serving Egg Noodles with Grilled Soy Sauce Pork in Nang Loeng neighbourhood for over 40 years. Only choice pork sirloin is used to get marinated for 4 hours with soy sauce, sugar, salt and pepper before charcoal grilling. Tasty item of the house also includes pork wontons in traditional pork bone broth.

A Na Mai Noodle

Beef Noodles in Clear Broth has made this eatery a longstanding player in the Bangkok street food scene for over 60 years, thanks to their homemade flour-free beef balls, tendon beef balls, sliced beef, liver, braised beef and livers which are everyone’s favourites. Not to be missed is also Grilled Beef Balls are perfectly accompanied by yummy and spicy sauce.

Pinn

With Michelin-starred Chef Thaninthorn ‘Noom’ Chantrawan at the helm, Pinn’s  famous Grilled Chicken and varied Thai-fusion menus are worth trying. Chicken is sourced from eco organic farms and grilled with house special sauce. Come savour the tender and tasty chicken oozing with tempting aroma.

Limlaosa

The full-bodied bounce of their fish balls has earned the reputation for over 80 years among foodie. They are made fresh every day in its entire process including seasoning and kneading on the house without borax. At Limlaosa, they are indispensable when it comes to any kind of noodles which would be sprinkled with fragrant fried garlic and some sauce before serving. Chef recommends Egg Noodles, Yentafo and Fish Skin Wontons.

Limlaosa

The full-bodied bounce of their fish balls has earned the reputation for over 80 years among foodie. They are made fresh every day in its entire process including seasoning and kneading on the house without borax. At Limlaosa, they are indispensable when it comes to any kind of noodles which would be sprinkled with fragrant fried garlic and some sauce before serving. Chef recommends Egg Noodles, Yentafo and Fish Skin Wontons.

Kor Moo Rama 5

Chef Nakul ‘Yeast’ Kavinrat’s own favourite food of choice, which is pork, has driven him to start a chill hangout in his own style. Here various pork dishes cooked based on his family recipes and served – Barbecue Pork Neck on Rice, Braised Pork in Spicy Miso Soup or Sichuan Pork Ribs.

Chumpol Patonggo

This Buriram’s famous deep-fried dough sticks for its being crispy on the outside and fluffy on the inside. On top of that, they are ammonia free. They are a fabulous match for old-style coffee and soft-boiled egg. Catch Chumpol Patonggo’s live show of dough kneading, cutting and deep frying at King Power Mahanakhon CUBE.

Chumpol Patonggo

This Buriram’s famous deep-fried dough sticks for its being crispy on the outside and fluffy on the inside. On top of that, they are ammonia free. They are a fabulous match for old-style coffee and soft-boiled egg. Catch Chumpol Patonggo’s live show of dough kneading, cutting and deep frying at King Power Mahanakhon CUBE.

Pa Hong Thai Dessert

Auntie Hong’s Thai desserts are a longstanding staple at Nang Loeng Market. The bestseller here is Thai Custard or Mor Gaeng which is best known for its signature slightly caramelised top and fried thin onion slices.  Other classics include Sticky Rice with Durian, Thai Pudding, Thai Custard, Coconut Milk and Pandanus Jelly, Sticky Rice with Black Beans in Sweet Coconut Milk, Egg Yolk Golden Pinch, Egg Yolk Golden Drops, and Shredded Egg Yolk Golden Threads.

Thai Taste Hub Mahanakhon CUBE is offering special deals to celebrate the launch throughout October. With every purchase of non-refundable dining coupon worth THB300 and get THB400 (free THB100). Thai Taste Hub Mahanakhon CUBE is open every day from 10 am – 8.30 pm. Convenience commute via BTS as it is right in front of Chong Nonsi Station’s Exit 3.

For further information, please call 0 2677 8721 or https://kingpowermahanakhon.co.th/cube.

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