100 Mahaseth

A Nose-to-Tail Restaurant in Bangkok

100 Mahaseth has become one of my go-to restaurants in Bangkok when I’m wandering around the Charoen Krung area of Bangrak. It’s been awarded a Bib Gourmand by the MICHELIN Guide, which makes sense — the food is always great, and the concept is something a bit different. We’ve been several times, and it’s been consistently excellent each time. It’s also almost always full, but not in a chaotic way. There’s a nice buzz in the room, with that mix of warm lighting, exposed brick, and wood that makes the space feel both cosy and confident.

From the restaurant:

Situated on Mahaseth Road, bordering the charming quarters of Charoen Krung, is our humble restaurant at house number 100.Our home serves an array of recipes with a root to fruit & nose to tail experience in the food we are fond of from the Southeast Asian Region.

Our ingredients, from the beef and pork, all the way down to the salt crystals, are sourced with the priority of being local and seasonal from farmers all over Thailand. Join us as we take you on a nostalgic trip with our memories and recipes of South East Asia at 100 Mahaseth.

ROOT TO FRUIT AND NOSE TO TAIL

What makes 100 Mahaseth stand out is its commitment to nose-to-tail cooking. If you haven’t come across that term before, it means using the entire animal, from the head to the tail, instead of just the typical cuts. It’s about respect for the animal, less waste, and getting more creative with flavour and texture. At 100 Mahaseth, this approach meets Thai and Isaan-style cooking in a way that’s bold but still very approachable.

We always go for the grilled beef tongue — super tender with that smoky depth and a spicy jaew sauce on the side. The roasted bone marrow with toast is another must. It’s rich and comforting, especially with a splash of lime and herbs. They also do great fermented sausages and offal-based salads, if you’re in the mood to try something more adventurous. If not, there are plenty of safer options: grilled pork jowl, sticky rice, and classic nam prik dips.

The staff are usually friendly, though it gets busy fast, especially at dinner, so I’d book ahead. You’ll find a mix of locals, expats, and Bangkok chefs who clearly come for inspiration. It feels like the kind of place that never tries too hard but still gets everything right.

The restaurant sits quietly on Mahaseth Road, near the riverside end of Charoen Krung. Easy to miss if you don’t know the area, but well worth the detour. Pricing is mid to high, but portions are fair, and everything is made with care, from local ingredients to slow cooking methods that bring out proper depth.

If you’re looking for a nose-to-tail restaurant in Bangkok that delivers on flavour without the fuss, 100 Mahaseth is well worth a spot on your list. Still one of our favourites.