This nose-to-tail inspired offal restaurant serves elevated Isan fare made from quality ingredients sourced from local Thai farmers. The chef puts great care into balancing flavours and presenting attractive plates – and this is evident with dishes like the aged beef tongue and the fried offal chips. Guests are served in a dining room that matches the rustic with the industrial; a dry-aging meat cabinet adds a modern touch. Don’t forget to check the blackboard for aged steak specials.