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100 Mahaseth Si Phraya
Chef – Turku, Finland
A local friend recommended this and we went in four of us without knowing about the concept, except that hyoer local ingredients used there. This is ideal state of mind for dining out, I think. It leaves room to xperience everything without too much expectations.
Place was medium in interior and staff was fairly quiet but determined to do everything by the book, without saying a word, infact. Then the extensive menu card was presented and I wanted to order everything. Unusual and intriguing flavour combinations and rare parts of animals featured on the menu. Went for these and left all dry aged and unsusual cuts of beef for next time:
Salad of pineapple, raw blood cockels and tomatillo. Grilled bonemarrow with amaranth and lemongrass. Frog’s legs and garlic. Spicy sausage stuffed calamares. Duck heart skewers. Green mango fritters as a side dish.
Pineapple and wild herb sorbet. Bananas, braised banana stems and coconut ice-cream.
Every single dish was stunningly cooked, marinated with confident amount of spices and served swiftly with loads of fresh herbs and numerous fragrant dipping sauces — now this is lovely packedy, all served without single xplanation which we really did like.
Note: desserts we’re delicious too and were both large in size, that is a nod to old school French style desserts.
We had no reservation but managed to get a table around 7:30 pm on Tuesday with less than 10 minute wait outside.
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