We revitalized this old house and turned into “100 Mahaseth”, where patrons can savour traditional E-saan meals and at the same time, enjoy the decoration that gives an atmosphere

of being a “Baan” (house) and also a “Barn”, which is a crucial part of the lives of Thai farmers. With the intention to serve a variety of menus from North East (E-saan) to North of Thailand in Root to Fruit and Nose to Tail concept.

“100 Mahaseth” underlines the importance of quality of ingredients especially beef and pork from selected local farmers from E-saan province. We strongly believe that each part yields the different taste, texture, and deliciousness. All ingredients here are sourced on the priority of being local and seasonal from farmers all over Thailand. Putting an emphasis on pungent taste and smell, and also seeks to fine-tune and find the right mix between the traditional flavour and modern presentation in order to appeal to everyone who comes to visit. Our innovative approach aims to balance modern culinary techniques while preserving the taste and identity of each of our handcrafted menus, thus, making each dish unique and special.

An enthusiast of food and passionate cook with vast experience from working at restaurants and 5-star hotels, including at the Embassy of France in Bangkok. Currently, an Executive Chef and owner of 100 Mahaseth, Mickey’s Diner, and Wanayook. He is bringing his broad experience and skills to perfect the kitchen management and, more importantly, the idea and design of the menus that are so unique and creative that you will want to try them all.