COCONUTS HOT SPOT — At Masizzim, a jug of ice water awaits diners on every table, much as would be found on tables in the franchise’s native Korea. Once you’re a few bites into a pot of its meaty stew, you’ll understand as you help yourself to glasses full of the stuff.
K-food lovers can spoil (and singe) their tongues at the first, recently opened Bangkok outpost of this Korean franchise which is famous for its stew and levels of mouth-burning spiciness.
Masizzim is situated in that fine-dining hotspot that is Siam Square, across from the British Council and Chulalongkorn University Book Center.
Providing the essence of Korea with dark, wooden furniture in an otherwise casual manner, the restaurant’s second-floor space is punctuated with pillars from which hang wire cages holding chunky stones. Why? Because it looks cool, and that’s how their restaurants are decorated back in the Land of Scholarly Gentlemen, as Korea was once called.
Alongside the crucial water jug are laid out long spoons and stainless steel chopsticks, the typical table setting found in most restaurants in Korea.
The highlight, of course, was the stew with a choice of meat, Pork Short Rib (THB250), Beef Short Rib (THB320) or Chicken (THB210). This is hot stew boiling in the pot with a stove burning underneath – chicken breast, chicken tenderloin, chicken drumstick, potato, mushroom, carrot, Gochujang (fermented Korean condiment), and choice of noodle: Udon or Cellophane, which is the chewy Korean clear noodle.
The dish arrived with refillable side dishes; Kimchi, salad and pickled onions. Or you can also pay a few extra satang to get other recommended toppings such as cheese, shrimp, mussel, crab, fish tofu (not actually tofu), squid, udon, rice cake or more noodles.
Beside selecting the kind of meat you want, here you also get to choose the level of spice you’d like to go with, ranging from 1 to 4. (1 is the mildest and 4 can transport you to hell!). Warning: If you don’t have a typical Thai tongue, go for “mild.” We went for Level 1 and still found it super hot.
The recommended Rice Ball with Anchovy or Tuna (THB150) was served in a bowl with all ingredients waiting for us to mix together and shape into rice balls. The waiter asked us if we’d like him to do it for you, but getting our hands dirty was the fun bit (actually your hands won’t get dirty, as they provide a plastic glove). The anchovy was harder to ball up, but offered a crispier texture with a slightly too-sweet flavor, though interesting to try beyond simple fish like tuna.
The nicest thing for us was to see the chef walking around and talking to customers; asking what they think about the food or if they need anything. It brought this rustic place a comfortable human touch.
For those who are still not stuffed, the side menu alternatives range from light options; Steamed Egg (THB110) to filling dishes like Potato, or Leek Korean-style pancakes (THB190), Fried Rice (THB100) and Spicy Noodle (THB160).
Yes, Masizzim is yet another casual Korean import, but with a greater degree of authenticity than, say, Bon Chon’s American-Korean fast fare. Bonus: It’s fun to roll your own fish balls.
FIND IT:
Masizzim
10am-10pm, daily
Siam Square, across from British Council
BTS Siam
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