It all started in 2008 with Rhong Tiam, the Thai eatery in New York founded by Chef Andy Yang that bagged its first Michelin star two years later. The restaurant’s success provided enough fuel for the Thai native to come back to Bangkok in 2018 and set up a chef’s table-style restaurant called Table 38 (that too got a Michelin star) and street food joint Pad Thai Faitalu (that one has a Bib Gourmand recognition). Now, the prolific chef is hoping to make another impact on Bangkok’s food scene with a new endeavor called Pikun.
Situated at Siam Discovery, the Isaan eatery showcases Chef Andy’s more laid-back and playful side, starting with its name. “Pikun” is a double-entendre—it means “the year of the pig” but it’s also the name of a Thai flower.
The place itself is, likewise, fun and engaging. Multicolored flaglets hang from the ceiling along with samples of traditional Thai wickerwork, such as baskets, fish traps, rice pots and even hammocks. Thai ’90s dance music plays in the background, rounding up a vibe that’s ideal for digging into tasty and simple fare with friends.
When it comes to food, Chef Andy strongly stands by sustainability principles. Under his careful guidance, Pikun has adapted zero-waste, nose-to-tail cooking (its slogan is “Eat from head-to-tail”). The restaurant has even used this concept to come up with its own organic MSG made from buffalo skin. It leaves no residue and has a more mellow taste than regular MSG.
Signature dishes include Kao Pi Kun (B189), a rice bowl with smoked Kurobuta pork, jaew sauce and soft boiled duck egg; and Som Tum Pi Kun (B350), a dish that tops traditional papaya salad with roasted pork and crispy pork belly.
We also recommend Leng Zaab (B135), a hot and spicy pork bone marrow dish; and Tub Waan (B110), a spicy pork liver salad. Enjoy these dishes with special drinks like Tupi Ped Tupi (B120), a spicy, sweet and sour mocktail that balances out the food’s many rich flavors.