Mahaniyom is a Thai word meaning great desire or great popularity. The fortuity in the word now lends itself to the brand new cocktail bar in Si Phraya, Bangkok, a collaboration between some of Bangkok industry’s biggest names in mixology and gastronomy.

On the mixology side are two long time collaborators Ronnaporn “Neung” Kanivichaporn, (Global Bacardi Legacy 2019 winner

And Twice Thailand’s Diageo World Class bartender of the year) and Chennarong “ Jan ” Bhumichitr (founder of Majestic Bar Management and Consultingand Majestic Bar Academy). Together, they co-founded several award-winning cocktail bars and speakeasies around Bangkok like Backstage Cocktail Bar, #FindTheLockerRoom, and #FindThePhotoBooth

The culinary side at Mahaniyom is handled by award winning chefs, Charlie Kader (100Mahaseth, Mickey’s Diner, Wanayook), and Chef Randy Noprapa (Fillets, Cutts, 100Mahaseth). Together lending their skills to create one-of-a-kind gastronomy experience but also sharing their culinary knowledge that are essential in the creation of the beverage concept at Mahaniyom.

Behind the scene of Mahaniyom is Nichapa “Ib” Mungpien, the women behind the success of Fillets, Mickey’s Diner, and 100 Mahaseth. Ib is considered Bangkok’ srestaurant and nightlife expert, starting her career and the co-founder of Wine Bridge Plus, considered as an institution to Bangkok’s bar and pub scene.

Resourceful Cocktail is the concept behind Mahaniyom’s cocktail menu that derived from the philosophy of sustainability and zero waste.

The team at Mahaniyom believes every part of a plant or animal can impart a distinctive flavor or texture to the end result. Advance mixology methods are used to extract flavors from seeds to leaves and nose to tail in creating each one of the kind signatures cocktails. Banana plays with time, a cocktail that combines the flavors of each stage of the banana from raw to ripe, while Cow is a cocktail that uses the by-product of the animal such as beef fat as well as milk, butter and cheese to create an unbelievably savory and round flavor.

Mahaniyom takes its bar food seriously. Mainly highlighting Northern Thailand’s Isan cuisine made with modern techniques. Sai-Oua Hotdog is fermented Thai sausage on a warm hot dog bun pack a punch with refreshing Thai herb and spice flavors. Another highlight dish is the Bone Marrow, slow roasted over wood fire and too with toasted perilla seed and lard seasonings.

Mahaniyom welcomes guests with its’ Thai Roccoco ( Thai – Rocco – Disco ) ambience. Situated in a classic wooden Thai home, once in you are greeted with a neon lit two headed tiger and Mahaniyom’s logo reminiscent of Thailand’s famous Old Town. Seat yourself at the bar or table decorated with contemporary Thai furnishings and prepare yourself for a one-of-a-kind experience.