There is the pre-Covid era and the post-Covid era and in the latter everyone is evolving with the times.
The 30-year-old Baan Khanitha, on the corner of Soi Suan Phlu and Sathon, was famous back in the day for its Thai cuisine. Now in younger hands, the restaurant has opened Mimosa, a Mediterranean-inspired restaurant, sharing the same premises as Baan Khanitha.
A stylish design with a Mediterranean ambience, warm décor and open kitchen, Mimosa is named after the flower that is considered a ray of sunshine in the middle of winter in Italy, also symbolising Women’s Day, and has a woman as their mascot. It is the culinary journey of this woman on her holiday through the Mediterranean.
The menu leans towards culinary techniques from Italy, France and Spain and the kitchen is helmed by chef Chris Beverly. Though the menu is vast, it is a sharing menu and the wooden chairs and tiled tables make it the spot for a friendly gathering.
When in the Mediterranean, begin the evening with a platter of cold cuts, cheese and a spot of wine. The Grande Mimosa (B950) has prosciutto, coppa, speck, saucisson, pork rillettes, truffle brie, comté, gorgonzola, goat's cheese, dried fruits, nuts, pickles, jam and sourdough. Though you can opt for the Cheesemonger's collection (B595), which includes comté, truffle brie, gorgonzola, goat's cheese, Parmesan, jam, nuts, dried fruits and sourdough.
Summer is all about the tarts and the Tomato & cheese tart (B260), is all about fresh, plump tomatoes, Emmental and Djon mustard. Though the Burrata & tomato salad (B450) with focaccia croutons, pickled red onion and basil is one of my all-fav anti-pasti. It is rare in Bangkok to see endive on the menu, and when it is, it is a must-order. The Endive salad (B345) comes with the classic apple, walnuts and a sweet mustard dressing. Although the star of the anti-pasta section is the Goat’s cheese soufflé (B375), which uses Buche de chèvre from the Poitou-Charentes region of France, with cream and summer truffle.
Pizzas here are not the traditional shaped ones and even their takeaway boxes reflect that. They are rectangular and are baked in the pizza oven, which occupies a corner of the open kitchen. Tell me the Truff(le) (B395) is a Fior di latte, truffle mascarpone and champignon pizza, while the Cheesus Christ! (B325) is a cheesy name for the four cheese classic of mozzarella, gorgonzola, scamorza, Parmesan, roast garlic and crunchy breadcrumbs. I am, I saw and I anchovy is the literal translation of the Veni, vidi, alici (B345), which has roasted broccolini and anchovy cream. I generally am not a fan of seafood on pizzas, but should you have to try one, then the Wham! Bam! Thank you Clam (B295) is the way to go. Clams, grana (a type of cheese), parsley, chilli flakes and garlic lemon. The most unique thing about the pizzas at Mimosa is that each pizza comes with a pair of scissors, used to cut the pizza.
If there is pizza, usually there is pasta and the pasta’s at Mimosa aren’t just past. Calamarata allo scoglio (B395) uses the Naples ring-shaped pasta, resembling sliced squid. The dish is packed with mussels, prawns, squid, clams and tossed with white wine, peas, pesto. A solid dish for the summer. If cheese is your thing then the Gnocchi al formaggio (B350) of potato gnocchi, spinach, cheesey cream sauce is your best bet. An added bonus is that the pasta is also gluten-free.
You’re spoilt for choice with the Secondi section, with the Grilled spring chicken (B695) served with a mojo verde and the absolute smashing Prawns al ajillo (B495) served with garlic, olive oil, parsley and sourdough. The Grilled lamb chops (B850) comes with an ajo blanco, mojo rojo and pomegranate salad, while the beef dishes are a choice of two. Tender Valley striploin (B1,100) is a 200-day grain-fed striploin, MBS3, served with mojo rojo. The Wagyu hanger steak (B795) is Diamantina Wagyu 300-day grain-fed, also served with a mojo rojo. A side that bests goes with the meat is the Caponata (B175), which is a Sicilian style sweet and sour relish made of aubergines with onions, celery, tomatoes, olives and capers.
Desserts are a treat with Mimosa's chocolate pot (B275), Amalfi tiramisú (B295), a vegan Panna cotta (B250), and more.
The beverage menu at Mimosa has been designed by Niks Anuman-Rajadhon, co-founder of Yolo Group, the umbrella company of Teens Of Thailand, Asia Today, Tax and Independence Bar. The signature cocktails and mocktails include House Mediterranean gin and tonic, which uses an in-house infused gin, Nammon tonic, Italian basil, orange and pink peppercorns. The Pesca and whisky sprite is a heady cocktail of peach, whisky, cava, sage and orange. Would it even be a Mediterranean menu if there wasn’t a sangria on it? Mimsoa’s Sangria roja is a delicious mix of red wine, strawberry juice, rosehip liquer, mixed fruit and cinnamon.
Other drinks include the White negroni “Oliver”, named because of the olive gin, Mimosa’s lemon dry vermouth and white bitters, and the Bergamotto, which doesn’t take much guessing as to what is in it. Bergamot-infused sour, cucumber biters, pink peppercorns and a generous shaving of Parmesan. For afters, the Fiesta Mimosa is perfect with an infusion of watermelon, Italian basil, pink peppercorns and cava, or if you want to end the meal in Italian fashion, get the Limone Mimosa with lemon, thyme and cava.
Mimosa Mediterranean Restaurant opens daily from 11am-3pm and from 5-11pm. The restaurant has an outdoor terrace, which is a pet-friendly environment and is open for boozy brunches (try the Spiced orange mocha or the Iced tiramisu latte) on the weekends from 11am-3pm. Insider's tip: Do not leave without going to the bathroom as the walkway makes a good IG picture. And, if you find the way to operate the unique locks in the bathrooms, I'll give you plus points!
Call 066-110-2456, 063-474-6858, email info@mimosabkk.com or Line: @mimosabkk.
