[Michelin Try It] Drunk on the Taste of Thailand... Visit to 'Apgujeong Soi Yeonnammao'

More Thai Than Thailand?

Editor's NoteIf you are interested in food, you have probably heard of the bestseller "Michelin Guide." According to the official website, it provides useful information for those seeking unforgettable experiences. So, the Drinkit editors took the initiative to find out whether these Michelin Guide restaurants can offer impressive flavors even to the very ordinary and popular among us. Michelin Guide restaurants, here we come!

‘Soi Yeonnam Mao’ is another restaurant operated by the Thai food specialty restaurant ‘Soi Yeonnam.’ The word ‘Mao,’ meaning ‘drunk’ in Thai, emphasizes that it is a differentiated space where you can enjoy natural wine. On the first floor, you can order simple meals such as noodles and rice dishes, while on the second floor, you can find various dishes to pair with wine. You might wonder how the intense flavors and aromas unique to Thai food would pair with wine, but natural wines with prominent umami and acidity create a great harmony with the distinctive Thai cuisine.

Usually, Thai food is considered a light meal. However, Soi Yeonnam Mao offers many dishes that deliver flavors beyond that, and most of the menu items are perfect to enjoy with wine. Popular dishes include chicken skewers with the charm of charcoal flavor, grilled pork jowl, Thai-style spring rolls called poppia filled with hearty ingredients and fried crispy, and tom yum noodles.

Soi Pork Bone Noodles

Soi Yeonnam’s signature rice noodle soup is served with a large pork backbone submerged in it. The Soi Pork Bone Noodles, topped generously with minced chili and garlic flakes, differ from the ‘light’ key characteristic of typical rice noodle soups. The broth itself has an exceptional depth and a unique umami. You can also taste a rich and deep broth flavor reminiscent of Chinese beef noodle soup (niurou mian).

The highlight is the tender and chewy texture of pork backbones.

If you think the pork backbone meat will be tough, think again. To exaggerate slightly, if you touch the bone with chopsticks, the meat separates easily. The lean meat falls off very tenderly, making you want to eat more meat separately. Because of the pork backbone meat, the portion is somewhat larger than regular rice noodle soup, but it is still manageable unless you are a light eater, so we highly recommend trying it. When you are about to finish the noodles, add some chili vinegar on your small plate and try it. The tangy and spicy vinegar is a delicacy.

Soi Poppia

Soi Poppia, filled with shrimp, pork, mushrooms, and bamboo shoots, can be thought of as a spring roll with various ingredients. Although it is fried, it does not taste like typical fried food; it is so light that you might believe it was cooked in an air fryer. It is also the dish that all team members reached for most often. The ingredients, each boasting different textures, come together to create a perfect harmony. You will discover the charm of bamboo shoots that you did not know before. It is even better when dipped in the refreshing teriyaki-flavored sauce served alongside!

Khao Rat Makua Musap

The moderately soft texture of the eggplant is very pleasant. However, do not think of it as a bland shrimp fried rice without seasoning. The seasoning is somewhat strong, but despite that, all team members enjoyed this dish. It has a fusion fried rice feel that is new to us.

Egg fried is on top of rice served with basil sauce eggplant, pork, and stir-fried shrimp.

It is moderately rich, but towards the end, a subtle spiciness asserts its presence. Using commonly thought-of ingredients, it delivers an uncommon taste. This dish is a large portion, about 1.5 servings. It is very impressive that the stir-fried ingredients are not spared. It is so delicious that I would even recommend it to acquaintances who dislike stir-fried eggplant.

Gai Yang & Drinks

Editors who love meat cannot just pass by fried chicken. ‘Gai Yang,’ a dish where chicken marinated for 24 hours is baked in a steam oven and then only the skin is fried to be crispy, may be somewhat divisive. The reason is that most of the meat is the so-called ‘dry meat.’ There is overwhelmingly more dry and lean meat than moist and tender parts. The pepper scent is somewhat strong, and eating the crispy skin is fun. This dish is recommended for those who like oven-roasted chicken types!

The two drinks ordered together were mangosteen juice and Thai tea drink. The mangosteen juice tastes like apple-flavored picnic juice but with a slightly more rebellious flavor. The Thai tea drink tastes like water mixed with Zetti or chocolate powder. It also has a hint of Earl Grey tea.

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After visiting Soi Yeonnam Mao, the dishes I ate there kept coming to mind. It feels like a banned song for the college entrance exam. However, do not imagine clear broth light Asian food; many dishes make you wonder, ‘Is this what real Thai taste is?’ The dishes pair very well together, but keep in mind that all the dishes are strongly seasoned.

Photo by Kim Taein

This content was produced with the assistance of AI translation services.