With the growing popularity of sustainability-led, zero-waste food trend, we see a myriad of Thailand’s top-tier restaurants whose aspiration is going forward with redefining the food industry – but isn’t that easier said than done? Pi kun is, however, an exception to the fleeting hype.
This newly-arrived Isan Thai restaurant by Chef Andy Yang, a Michelin-starred chef owner of the fine-dining restaurant, Table 38, is another piquant creation positioning at effective minimisation of food waste by utilising the uncooked but finest pork and other resources retrieved from the fine-dining sister.
With the ‘eat-the-head, eat-the-tail and eat-the-whole-body’ principle of the restaurant, Pi Kun is no other delectable eatery serving North-eastern Thai dishes. Its emphasis centres on sourcing condiments and raw ingredients from the locals. Not just to support them, but to set the thought leadership on encouraging local businesses.
Chef Andy talks with Prestige, with an overjoyed smile of pronounced confidence, “I’m deeply proud of almost all the ingredients used of which 85% are from Table 38. Everything is locally sourced, and is impeccable. The raw materials, such as duck eggs, are obtained from duck fields that aren’t for growing to slaughter. This way, the substances are safer and sounder. I spent a lot of time during the R&D stage where I had to order the same materials continuously for about 10 times to make sure the consistency is up to my standard. Because safety and sustainability are engraved within my DNA of responsibility.”
The eatery escorts you right to the authentic, Isan-inspired realm where the dinning atmosphere of the cultural region’s ‘temple fair’ is creatively crafted. Added to that, we also see a twisted concoction of Isan Jazz with a Seoul-style environment of modernity that recalls one of those famous scenes appearing in today’s Korean dramas.
The first tantalising dish we love, is Tum Go Ma ha Zapp (Papaya Salad with Crispy dough). This one-and-only Som Tam is served with crispy dough which adds a fun touch to the plate’s texture and chewiness. The crispiness combined with the spicy flavour of the papaya salad has created the next level of Som Tam we never knew we’d need.
If you’re fond of rice cuisines, we recommend Moo Tod Makhwaen (Fried Pork Bits Rice with Special Thai Herbs). The chef’s signature coconut-smoked rice topped with crispy pork and a duck egg is well served with a local-spiced, fragrant sauce from Nan province.
Another recommended rice dish is Kao Pi kun (Coconut rice with Grilled pork special Jaew). The dish sees smoked Kurobuta pork alongside the aromatic rice-roasted jaew sauce, a duck egg and a generous sprinkle of royal project fruit with a crunchy finish of fried shallots to cut off flavours with the discerning texture. The dish also comes with Leng Zaab (Hot and Spicy Pork-bone Marrow) as a set of scrumptious delight.
In addition to that, there’s also an additional array of Thai Isan dishes that have been added to special flavours in the style of Pi Kun, such as Tab Waan (Spicy Pork Liver Salad), Kor Moo Yang (Grilled Pork Neck), Laab Sai Aon (Spicy Pork Intestine), Gai Yang (Supreme Grilled Chicken) and French Fries Samsaab. Plus, exotic flavours derived from these diversified mocktails blended with fruit, herbs and soda are definitely not to be found anywhere else – except here at Pi Kun.