Chef Thitid “Ton” Tassanakajohn of Le Du fame is on a mission to turn classic Thai food into unexpected partners for natural wines. Case in point: he and his sommelier brother have just expanded their pad Thai and wine concept, Mayrai, and given it a new twist.

 

Mayrai at Wireless, which can only be accessed through his other restaurant, Baan, offers a bigger, more colorful space than its partner venue and a menu devoted to the fiery flavors of Isaan. Think Burmese okra with grilled pork collar (B170), gaeng preu (spicy bamboo shoot curry, B160), spicy jackfruit salad with mackerel from Mae Khlong (B99), and somtam with golden apple snails (B89). Plus, you can still get affordable pad Thai (from B79).