Fresh clams cooked in a fragrant broth where fermented Thai sausage (sai oua) adds savory depth and coriander provides brightness. The lime cuts through the richness. Each clam opens just enough to absorb the broth flavor. Multiple reviewers cite this as a consistent opening course that defines their cooking philosophy—simple ingredients, perfect execution.
Tips from diners
Order this on arrival to ease into the meal. The broth is clean and restorative, especially if you've had a heavy day. It's the restaurant's way of saying welcome.
Carabinero prawns—the giant Mediterranean variety—are split and pan-seared before being built into a creamy risotto with white wine, stock, and aged Parmesan. The sweetness of the prawn meat contrasts with the umami of the cheese and the acidity of the wine. The risotto gets finished with wild arugula for peppery bite. This dish shows Butler's comfort with both Thai and Italian techniques.
Tips from diners
One portion is rich and filling. If ordering with others, consider sharing this with a light salad or lighter main rather than having it as solo course.
Bluefoot mushrooms get a high-heat sear until the edges char and caramelize. Finished with brown butter that's been cooked until nutty, fresh thyme, and garlic that's been toasted. The earthiness of the mushroom becomes intense when properly charred. This side works perfectly with any of their mains or as part of a vegetable-forward meal.
Tips from diners
Order this if you want to see how seriously a fine dining kitchen treats vegetables. It rivals the meat dishes for flavor intensity.
Black chicken (a specialty breed with darker meat) gets shredded and tossed with fresh papaya, crushed toasted coconut, and bright betel leaf for herbal bite. The lime dressing is sharp and assertive. Reviewers consistently mention the textural contrast—tender chicken against crispy coconut against chewy betel. This is Southern Thailand prepared with Bangkok technique.
Tips from diners
Ask for less lime dressing on the side if you're uncertain about the intensity. You can add more but can't remove it once it's mixed.
A slightly different take on their clam preparation—this version emphasizes simplicity with nam pla and lime as the primary seasonings. The broth is lighter and more mineral-forward than the fermented sausage version. Good for comparing the restaurant's approach to both refined and rustic traditions. Reviewers note the broth has an umami depth that doesn't announce itself.
Tips from diners
Save the broth and drink it straight after eating the clams. The flavor intensifies after the clams release their juices.
Since 1998, Eat Me has blended global techniques with Thai ingredients in a rough-hewn industrial space that doubles as a rotating art exhibition. Chef Tim Butler's menu spans three levels—casual dining below, fine dining mid-floor, private chef's table on top. The constantly changing gallery walls showcase work from H Gallery, making the restaurant as much about visual art as the food on the plate.
Sunday brunch runs 11am-5pm with a different menu than dinner. Arrive early (before 12pm) to get a table without a wait. The crowd picks up after noon.
Last orders at 1am means you need to order by midnight and finish by around 1:30am. The kitchen doesn't rush, so arrive with time to eat at your pace.
Exhibitions rotate monthly. If you visit multiple times, the gallery walls change completely. Ask your server about the current artist when you arrive.
The standalone bar on the lower level is good for drinks alone or before dinner. Cocktails are creative but expensive at around 400-600 baht each.
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