Escape from the city rush to Phra Khanong's new chill-out spot, Hookrajong Haus, where you can dine in a lush garden.
Index Creative Village, an event and marketing agency in Soi Phanit Anan (Pridi Banomyong 42), has breathed new life into its backyard and turned it into an all-day dining restaurant. "Hookrajong Haus" was named after the giant, leafy hookrajong or Ivory Coast almond trees, which have been giving shade and growing side-by-side with the agency for more than 30 years. Besides offering tranquil green settings, diners can delight in Asian-fusion comfort food curated by chef Naree "Amp" Boonyakiet from Iron Chef Thailand.
Looking for a go-to place with cosy vibes for brunch? Hookrajong Haus whips up a couple of light delights to start the day. Egg rolls (B170) offer soft scrambled eggs seasoned with Cheddar and mozzarella. It is served in bite-sized pieces, accompanied by dabs of horseradish and tartar sauce on the plate for garnishing, along with fresh slices of tomato. Offering a hint of Mexican food flair is how chef Amp rolls everything up with a tortilla while topping each egg-roll piece with guacamole. A spoon of mentaiko is added as the last puzzle piece for a savoury flavour -- though it is overwhelmed by the mushy texture of the scrambled eggs and avocado paste when having everything in one bite. Get your caffeine fix with a cup of house-blend coffee, a blend of Brazilian coffee and Thai beans that grow in their courtyard.
Warm your palate before the entree with prawn bisque (B190). The prawns are sautéed with butter while seasoned with salt and black pepper, then chopped into small pieces before boiling in a rich cream-based soup. Bay leaves and prawn stock, made from prawn head and shells, are added for an aromatic effect. What swims in the velvety bisque are two pan-seared prawns, offering juicy chucks to chew. Another slurpy dish is Zaru ramen (B250). Pour light dashi into a small bowl, then dip in the ramen and slurp it up! For extraness, chef Amp opts to serve her cold ramen with two thick, chewy slices of Arctic Surf clams. Red pickled ginger, housemade pickled shallot and fresh slices of green onion are used as a garnish and additional texture.
Australian beef bowl. (Photos: Apichart Jinakul)
Playing by the book is definitely not chef Amp's MO, as her Angel hair carbonara (B300) offers al dente pasta lathered in a creamy white sauce, bursting in flavours of mozzarella and Parmesan. Raw egg yolk is added to thicken up the dish. The savouriness with a smoky whiff is boasted by slices of ham and bacon, while tiny dices of onion deliver some sweetness. Crispy Parmesan crips are more than just decoration as they give an extra cheesy sensation.
A protein-packed main is the Australian beef bowl (B360). A tender medium-rare ribeye was fried before being seared with rosemary and butter and served with beef-fat fried rice and dashi. They're a perfect combo as the fried rice doesn't steal the spotlight from the juicy steak. It complements the steak with its mild taste and a hint of garlic. Crispy garlic chips and a poached egg round out the overall beefy flavour.
Prawn bisque.
Zaru ramen.
Angel hair carbonara.
For a sweet ending, try Brown sugar toast with ice cream (B180). A thick brioche slice is covered in crispy, glazed brown sugar, yet the inside is still soft and fluffy. On top of the sweet and crispy toast are vanilla ice cream, almond slices and crumbles, with a leaf-shaped cookie on the top.
At dusk, their projector wall will be lit up, screening relaxing motion pictures alongside a live band starting to play. Hookrajong Haus is also a perfect place for a night out, with its bar offering crafted cocktails, as well as a variety of craft beers and fine wines. The signature one is Linlana (B300), a sweet and fruity vodka-based cocktail, inspired by the beautiful friendship between the head bartender and his colleague. My pick is the Espresso martini (B250), a classic martini with a shot of espresso and topped with frothy egg white foam, as it reminds me of a coffee toffee candy.
Hookrajong Haus opens daily, except Tuesday, from 8am-9pm on Monday, Wednesday, Thursday and Sunday, while diners can stay as late as 11pm on Friday and Saturday. Call 080-063-9259.
