Motherbkk

Fresh, sweet Hokkaido scallops salad, drizzled with a spicy dressing gel, sprinkled with cashew nuts and chili flakes. A Thai spicy and hot flavor.

Marinated white prawns, ceviche-style, served with a spicy fermented fish dressing and wasabi. A bold flavor with a refreshing twist.

Grilled river prawn on toast, topped with prawn roe and salmon roe, drizzled with a delicious seafood sauce.

Adapted from traditional Kanom Krok, using a smooth coconut cream mousse mixed with crab meat. A sweet, rich, and savory flavor profile reminiscent of Krab Lon.

Crisp baby cos lettuce salad with a fragrant shrimp paste dressing, topped with shredded mackerel and crispy egg. A signature dish with authentic Thai flavors.

Pickled mackerel, served with Thai herb sauce and olive oil. Perfectly sour and salty.

Crispy fried corn ribs, seasoned like Tod Mun (fish cakes), served with our special house mayonnaise.

Baked bun with caramelized onions, served with savory bacon butter.

Hot jasmine rice topped with deboned fried sea bass, mixed with Thai herbs and spicy dressing, with a confit egg yolk for richness.

Fragrant crab roe rice, served with generous crab meat, topped with a flavorful curry sauce and betel leaf sauce.

Grilled catfish glazed with Koji kabayaki sauce, offering a Japanese sweet and savory flavor, balanced with seasoned eggplant.

Freshly cooked Thai jasmine rice, fragrant and soft, to be enjoyed with Thai side dishes.

Half chicken, sous vide until tender, then roasted for crispy skin. Served with coriander jaew dipping sauce and sweet chili sauce.

Generous pork chop, deep-fried and topped with a rich Northern-style Hang Lay curry sauce. Served with cabbage salad with ginger dressing to cut through the richness.

Duck leg confit until the skin is crispy and the meat is tender, topped with a rich red curry sauce, fragrant with curry spices.

Grilled stuffed squid, served with sugarcane and ginger puree and satay sauce. Sweet and aromatic with spices.

Grilled river prawns with a sweet and sour tamarind sauce, slightly spicy, served with Thai Brussels sprouts.

Tender, fall-off-the-bone pork ribs, brushed with a BBQ curry sauce, served with potato terrine and coleslaw.

Pan-fried beef, wok-fried with fermented soybean paste and water mimosa, seasoned with chili oil.

Perfectly cooked grilled beef, topped with Thai herbal gravy sauce, fragrant with beef and spices.

Fragrant toasted rice ice cream, contrasted with crispy bacon and white chocolate sesame cremeux. A crunchy texture.

A modern take on 'Kluay Buat Chee' (banana in coconut milk), featuring banana cake, light coconut foam, and roasted banana.

Yaowarat-style dessert. Almond milk ice cream, black sesame cookies, and longan granita with cereal toppings.

A modern interpretation of Kanom Bueang, presented as a Yule log cake with palm sugar meringue, burnt caramel ice cream, toasted coconut, and shrimp.

Ice cream of the day. Please ask your server for today's flavor.

A special set menu featuring appetizers, starters, soup, main course, and dessert, offering a variety of flavors in one meal.