100 Mahaseth Ekamai

Why Northeastern Thai Fermented Food is an Undiscovered Delicacy

"Chalee Kader’s contemporary Isan restaurant, 100 Mahaseth, offers a menu beyond their comprehensive varieties of som tam. Giving a new spin to sai krok Isan, they stuff boneless chicken wings with sticky rice mixed with different seasonings. Left to dry for 3-4 days to develop its sour taste, the sausage is then grilled so the chicken skin becomes deliciously crispy. This is one of the biggest stars of the restaurant that breathes new life into Isan cuisine, so don’t miss ordering it. Another creative dish is their khao jee. This local snack uses soft, aromatic sticky rice from Khon Kaen. It’s shaped into bite-sized pieces and dipped into pla ra seasoned egg. Then it gets another slather of pla ra before it is grilled until a delicious aroma fills the air. This comforting delight is served with a side of jaew bong." - MICHELIN Guide Thailand