Namsu hit the Bangkok scene with a bang earlier this year, cooking up unpretentious Shan food to pair with their fridge full of sake. Coming to us from the minds behind Rangoon Tea House and The Reading Room, they’re now offering a weekend brunch. 

 

On Saturday and Sunday at their spot on the second floor of this historic and chic Baan Trok Tua Ngork, the new brunch takes place from 11am-3pm every week and features signature dishes, including their pork rib (B330) and spicy lamb Szechuan noodles (B380). 

 

 

For those unfamiliar, Shan cuisine comes from a conjunction of Burmese, Thai, and Chinese cuisines, so you can expect to see a lot of familiar dishes with unfamiliar takes. 

 

Japan also gets a look-in on this menu, as Chef Honey Honey Rae Zenang, a Shan native trained in Japan, serves up Shan Onsen Bowls—which seem like pretty strange bedfellows—so expect pork neck katsu onsen bowls and mala squid.

 

But, we all know the weekend brunch is all about the booze, and while this spot definitely has one of the area’s best selections of sake, the brunch features a number of signature cocktails like the almond foam Poppy Milk and the Yuzu Chili Kombucha. 

 

 

Of course, you can’t forget about the sake at Namsu, and they’re serving up three different selections, including the honjozo Niwa No Uguisu (B320) from Fukuoka and two junmai options with Shirayuki Sesshu (B450) and Fouraisen Tokubetsu (480). Glasses of red Petit Ours France start at B330, and white Getariako Txakoli from Spain go for B300 per glass.  

 

With so many spots in the city competing for that boozy brunch money, Namsu is one of the few spots doing something very different, and the affordability makes this a high-end brunch you can have in this part of town where you won’t be fighting your friends over the check.