Restaurant
100 Mahaseth
100 Thanon Maha Set, Khwaeng Si Phraya, Khet Bang Rak, Krung Thep Maha Nakhon 10500, Thailand
Find 100 Mahaseth
100 Thanon Maha Set, Khwaeng Si Phraya, Khet Bang Rak, Krung Thep Maha Nakhon 10500, Thailand
Directions ↗*Opening hours may differ during holidays.
Book NowAbout 100 Mahaseth
Bangkok’s dedicated carnivores skip the tourist circuit and head straight to 100 Mahaseth for nose-to-tail Northern and Isaan cooking. The dining room pairs rustic warmth with an industrial dry-aging cabinet stocked with domestic beef from Sakon Nakhon and Surin. Regulars make quick work of the roasted bone marrow, grilled tongue, and skewers—though the kitchen's sai oua hot dog draws a devoted following of its own. Every table kicks off with complimentary pork cracklings alongside fiery house dips that refuse to dial back the chili heat.
- Local beef & nose-to-tail cuts: Charcoal grills turn out dry-aged tongue, duck hearts, and bone marrow alongside prime cuts sourced from Sakon Nakhon and Surin cattle farmers.
- Complimentary table starters: Tables receive house pork cracklings paired with pungent, traditional chili dips that keep their fiery regional heat intact.
- Creative regional twists: The kitchen reimagines street staples through inventive creations like northern spiced sausage hot dogs and fermented rice stuffed chicken wings.
What's On at 100 Mahaseth
Upcoming events, special menus and other reasons to plan a visit.
No events or specials listed right now.
Why Bangkok's Serious Eaters Choose 100 Mahaseth
From dry-aged domestic beef to uncompromising regional spice, experience elevated Isan and Northern Thai dining at its boldest—book your table today.
Elevated Northern and Isan Heritage
Traditional Northern and Isan recipes are delivered with uncompromised heat and refined grill technique, giving diners an authentic regional profile elevated by modern kitchen craft.
I would say this restaurant serves very authentic Thai local dishes ( northeastern and northern food) with a twist. Execution of each dishes were beautiful .
srida soedibjo Steakhouse Tradition Reimagined Through Thai Flavors
The kitchen pairs high-heat charcoal cuts with punchy nam phrik, vibrant herb salads, and a curated natural wine program, reimagining the classic steakhouse through a bold Thai lens.
Basically a classic steak house meets Thailand and the outcome is awesome cuts with spicy sauces, salads, herbs - and an epic wine list.
Michael Bradshaw Locally Raised Domestic Thai Beef Program
Rather than relying on imported cattle lineages, the beef program champions artisanal domestic beef from Sakon Nakhon and Surin, dry-aged and grilled over open flame.
The use of locally sourced Thai beef as the centerpiece for their red meat offerings sets them apart, and it’s clear they’ve mastered the art of cooking it to perfection.
P S Masterful Nose-to-Tail Offal Execution
Adventurous eaters can explore a dedicated nose-to-tail repertoire spanning dry-aged tongue, bone marrow, and offal chips balanced with nuanced seasoning.
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.
Sagara Kusuma Communal Feasting Made for Groups
With an expansive menu of grilled skewers, fiery dips, and sharing plates, the dining format rewards group dining where guests can sample across cuts and preparations.
come as a party, so you can try and share more dishes
Nigel Kaw Distinctive Backdrop for Hosting and Entertaining
The energetic dining room and rooted yet creative menu make it a memorable, grounded setting when hosting visiting colleagues or celebrating with close friends.
Would bring friends or visiting colleagues here for something a bit special but still grounded
S T
Most popular items
Celebrated nose-to-tail specialties and premium grilled cuts rooted in Northern and Isan traditions.
Bone Marrow
The bone marrow dish was perhaps the best I've ever had.
Ben Gallagher Sai Oua Hot Dog
The best hotdog in Thailand!
Pontus Lindberg Marbled Ribeye
Every dish was a real treat, with zero regrets on the marbled ribeye splurge.
Joe Stange Fermented Pork Ribs
For the main dish we ordered the fermented pork ribs which were by far the best dish of our lunch, as they were perfectly cooked & seasoned, so that one single dish saved lunch for us.
Maya Bar Ilan
Other favorites
Complement your feast with inventive sweets, balanced drinks, and an intimate bar space upstairs.
Green Mango Salad Dessert
The hidden gem was their very clever dessert selection. Again, taking the theme of familiar flavors and putting a spin on it. Green mango salad as a dessert? Amazing ...
Nigel Kaw Coconut Water
Coconut water is a must. Super refreshing and even has the restaurant logo on the coconut itself.
Proddy Sukcharoen Thai Iced Milk Tea
And wash it down with a not too sweet Thai Iced Milk Tea.
Sagara Kusuma Upstairs Cocktail Bar
Recommend to try th cocktail bar one level above. Shares similar vibes. Great to visit in a small group. You will feel at home.
Manish Kumar
Before you head over
Navigate bold spice levels, communal portions, and specialty cuts with ease—book your table now to secure an exceptional dining experience.
Prepare for authentic regional spice
Complimentary appetizers and regional dips carry uncompromised chili heat. If your tolerance is low, request the house chimichurri dip for a milder herbal accompaniment.
Come with a group to share
The menu is engineered around rich skewers, offal, and dry-aged cuts best enjoyed family-style. Visiting with a party allows you to sample broadly across dishes without palette fatigue.
Consult the blackboard for daily cuts
The kitchen balances adventurous organ meats with local Thai beef. Check the blackboard for daily dry-aged specials and review offal options in advance to calibrate your order.
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