關於 mahanakhon of lives ，我們在網路上蒐集到這些相關的討論、資訊與評價

When you think of any Som Tum (Papaya salad) establishments in centres or malls it rarely lives up to the street food expectation. Generic, bland and not particularly fresh, yet is cool inside and often a matter of convenience, especially considering the fazing out of street food carts in Bangkok's Central district.

Yet "Phed Phed Hey!" at THAI TASTE HUB @kingpowermahanakhon CUBE feels about legit as it gets. Well, apart from being in the Northeast of Thailand itself, these guys know about freshness and finding that essence of Isan "taste". Originally from the northeastern province of Nakhon Phanom—the birthplace of its founder and chef. Inspired by his mother’s cooking and culinary secrets have been passed down through generations. The secret is clearly in the sourcing of fresh ingredients, many of which you rarely see nowadays.

The meticulously crafted dishes are both original-tasting and mouthwatering. Read our full article on www.bangkokfoodies.com.

Highlight dishes include Strawberry Papaya Salad with Shrimp Paste, Salad with Vermicelli Noodles, Northern Thai Spicy Soup with Beef Tongue or Pork.

ㆍSalad with Vermicelli Noodles THB 275
ตำขนมจีนโอเวอร์

ㆍMangosteen Papaya Salad with Shrimp Paste and Sugar Cane THB 275
ตำมังคุดกะปีน้ำตาลอ้อย
@ Thai Taste Hub Mahanakhon CUBE

In terms of taste and execution the 48-HOUR AUSTRALIAN SHORT RIBS (1,200) With couscous, grape and Thai eggplant was most representative of the Chef’s skills. The short rib was heavenly; rich and succulent. The roasted grapes and eggplant provided a beautiful balance where sour and earthiness lives in harmony with fatty and smokey. The ‘sauce’ however, came with a little more sweetness than I was expecting, but alike Chef Joshua Cameron’s ( U.S ) other dishes, you will come to realise this the signature style. Bold, adventurous but safe and approachable at the same time. Clearly a well-designed menu, adapting for a Western - Asian palate, which is clear when looking around with a room full of affluent and well-traveled Thai and Asian diners. Classic-loving Europeans on the other hand, may take a little more convincing, to the ‘a little bit more is more’ approach.

The “LARB PED - SPICY GRILLED DUCK SALAD “ ( 600 THB ) was another welcome collaboration between Western and Asian flavours, a playful yet modern deconstruction of the Larb Ped (Spicy duck salad), although, I couldn’t help but feel the chunkiness of the duck made it difficult to create that perfect morsel which was easy to cut and swallow, and may have been more enjoyable to eat off were the duck a hand-minced tartare. The Flavours combination were indisputably well-thought out nonetheless.
Mahanakhon Bangkok SkyBar / King Power Mahanakhon
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