Root-to-Tail at Mahaniyom Cocktail Bar

Written by Wariya Intreyonk | March 23, 2022

Mahaniyom Cocktail Bar interior

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Hiding from public eyes, Mahaniyom Cocktail Bar is tucked inside nose-to-tale restaurant 100 Mahaseth’s second floor on Mahaseth Road in Sripraya district. 

As you ascend the stairs to the second floor, a bright and colourful neon light of a two-headed tiger greets you at the entrance to the bar. The bar interior is eclectic with traditional Thai elements and 70s Thai style. Somehow it could remind some people of Marrakesh Bazaar due to the clash of vibrant and earth tones. 

Ronnaporn “Neung/Ronny” Kanivichaporn and Chennarong “Janz” Bhumichitr, the duo behind Backstage Cocktail Bar, Find the Locker Room and Find the Photo Booth joined forces with Founders of 100 Mahaseth, Chef Chalee Kader, Chef Randy Noprapa and Nichapa Mungpien, to open this bar.

Teasing with the restaurant’s concept, Mahaniyom Cocktail Bar serves root-to-leaf cocktails, making it the first root-to-tale cocktail bar in Thailand.

pineapple cocktail at Mahaniyom Cocktail Bar

What to Order at Mahaniyom Cocktail Bar

Let’s start with something refreshing like “Pineapple”. This drink is a gin-based cocktail mixed with vermouth, pineapple tepache, green pepper and pineapple cordial, pineapple leaf and soda. This sweet and sour drink with a bubbly mouthfeel could rule many drinkers’ hearts. 

Next is Pomelo, a rum-based cocktail mixed with rose vermouth, cordial made of jasmine and pomelo Saccharum, pomelo juice, rice paddy herb, pomelo leaf tea and tincture made of dried chilli and pomelo albedo. Garnished with pomelo cracker and ready to serve. This is a sour drink with a little bit of kick and bitterness.

Squid is a mixture of vodka, mezcal, sake, mirin, dried squid slow-cooked in tomato water, pickled ginger cordial and layered with squid ink. The look is intimidating for some people, but this drink is fishy in a good way.

the cow cocktail at Mahaniyom Cocktail Bar

The brandy-based Cow is a complicated drink. The brandy is fat washed with jasmine Wagyu beef fat and brown butter, mixed with a milk-clarified concoction of red wine, miso, palm sugar and mulberry, and served with a spoon full of blue cheese foam. This drink is a liquidised steak, and it will make both blue cheese lovers and haters scream, “Wow!”

Coffee is also a drink that deserves recognition. It’s another gin-based drink with a mixture of white port wine, coffee blossom, cascara, lemon juice and coffee from Left Hand Roasters hidden under a hot guava foam. Not only will you receive a contrasting fruitiness and bitterness, but this drink will also give you a hot and cold experience.

bone marrow dish at Mahaniyom Cocktail Bar

Other than delectable cocktails, the bar food is nothing but exquisite. Of course, it is made by the same kitchen team from 100 Mahaseth, so what else do you expect?

The bar food is Chef Chalee’s interpretation of Thai Northern street food and snacks, Khang Pong, Jhin Thoob etc.   

Khan Pong is a food of the Tai Yai tribe that lives in Burma and Thailand’s Northern part. Chef Chalee uses young papaya and slices it thinly before deep-frying it in hot oil. It comes in a mimic McDonald’s french fry packaging with spicy housemade sauce. With this snack, you can’t stop yourself from eating it.

Canned clams, a snack that uses Japanese clams marinated in housemade vinaigrette. It’s umami, tangy and herbaceous.

Bone marrow with perilla seeds deserves some praise. The bone marrow is grilled in flame and topped with a generous amount of perilla seeds. This dish is creamy and crunchy.

If you’re a meat lover, then Jin Thoob is a dish for you. Chef Chalee sundry Wagyu beef marinated in fish sauce before frying it and smashing it into shreds. Eat it with dried Namprik Kha, and you’ll be hooked.

Last but not least, organic Moo Ping. This dish looks like any Moo Ping or pork skewers on the street but with the house marinate sauce and the organic pork Chef Chalee uses, this is an elevated Moo Ping.

Mahaniyom Cocktail Bar is a great place to eat and drink while supporting sustainable practices to save the planet.

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