Chef Nutthapong, a Nakhon Phanom native, sources his key larder staples from all parts of the country and makes several of them himself in-house, such as fermented fish, pork crackling, and shrimp paste. Meaning “spicy, spicy,” the grammatical repetition of the word signifies intensity, hinting at how this tiny but chic cafe holds nothing back flavour-wise. Try Som Tam with fermented fish and spicy mangosteen salad with unrefined cane sugar.
