McMahons

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Opening just last month, McMahon’s Kitchen and Dessert Bar is the new kid on the block, but with its crisp decor and artfully presented dishes, it has already earned its place in the slice of ‘foodie’ heaven known as Thong Lor, and I was lucky enough to go there to ring in the new year.

The food menu is limited, but offers an an impressive selection of mouthwatering options, ranging from fresh oysters, to crab cakes to lamb rack. Each item on the menu focuses on two or three flavours and the simplicity is delivered well. Something the owner, Thanyapra, and his team have worked very hard to achieve.

Unable to decide upon one dish each, S and I chose to share our dishes.
24 hour pork belly, on a bed of snow pea shoots with a pork jus and green pea puree.

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Which, unfortunately, was less than appealing.
The flavours were lovely, but the pork belly was chewy and rubbery.

Next up was duck confit with pumpkin puree and champignon mushrooms

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Which was on another level.
Crisp skin on the outside and deliciously tender meat on the inside, it was cooked to perfection, and the pumpkin puree added an extra savoury edge to the dish.

The drinks menu is exciting (something that I rarely see) and offers everything from beer to bubbles, but what caught my eye was the long line of signature cocktails. For you see each cocktail has been named by, or after, one of Thanyapra’s nearest and dearest, and as I was there with my friend B – I had to try his.
The “Baby Bee”.

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Fresh watermelon and Passionfruit, mixed with some form of alcohol, delivering the perfect dose of sharp and sweet. I couldn’t tell you what was specifically in the drink, but I can tell you it’s mighty refreshing and I couldn’t stop drinking them!

But whilst the drinks are impressive the real showstopper is dessert.
Which is best served shared.
A sentence I never thought I’d hear myself say, but the desserts are decadently delicious and to try just one dish, would be an opportunity missed.

First up was chocolate brownie on a bed of freeze dried raspberries, served alongside a rice crispy cake and vanilla ice-cream.

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Followed by choux pastry filled with a dense but creamy caramel, topped with raspberry and vanilla ice cream, served with flaked almonds.

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Which for me was the winner of the night.
Merry on cocktails and full to the brim with good food, we grabbed our sparklers and rung in the new year.

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You can find McMahon’s inside “Grass” in Thong Lor, near Soi 10,
(and if you’re a foursquare user, you can bag yourself a free pudding on your first check in!)

2013 has been a year of firsts for me.
Not just because I left England and became an expat, but because for the first time I’m fully confident about who I am, what I stand for, and want I want to do in life.
This blog and all those that read it, have been a big part in helping me realise that, so thank-you for sticking around.