Mahaniyom – Brookline, MA is a Thai restaurant like no other I’ve experienced. Modestly decorated and intimate, it has just 26 seats, with many at the bar. Their craft cocktails are outstanding, featuring Thai and other Asian ingredients, like Thai tea Sazeracs and pandan daiquiris. And then, there’s the unforgettable Ya-Dong Bomb.
Co-owners Chompon Boonnak and Smuch Saikamthorn hail from Phetchabun province, located in the heart of Thailand about 200 miles north of Bangkok. Together they decided to create a casual place here, modeled after the bar/restaurants back home.
Theirs is a limited, but laser focused menu. While others attempt to present every regional dish of an entire country, Mahaniyom limits themselves to what they know best. Our menu offered a selection of only 12 appetizers, 13 mains, 1 dessert and 3 daily specials.
Mahaniyom sets other boundaries, too. While most Thai restaurants offer a choice of proteins, here each dish is served one way—the chef’s way. The chef also decides the spice level, so you won’t be asked to choose between 1 and 10 or a fiery “Thai hot.” Instead, each dish arrives at the spice level traditionally suited to it, prepared with authentic ingredients.
This approach serves a purpose. It allows the kitchen freedom to create and produce outstanding food with fresh ingredients and provide great service. It’s a method that has earned them high praise from both local and national critics.
Our Meal at Mahaniyom – Brookline MA
This is half of a Ya-Dong Bomb, a shot of 11 Tigers herbal infused Plantation Rum sunk into a Leo Lager.
Sai Krog Isam, one of the daily specials – a cured pork sausage with mung bean vermicelli, rice and garlic.
Hoi Lord Pad Cha. Another of the daily specials, a fiery stir fried razorclam with basil, green peppercorns and Thai chili. Those green orbs that look like peas are whole, blazing hot peppercorns.
Kaeng Moo Sen Ron – spicy pork rib soup with vermicelli and a side of rice.
Pla Lui Suan, a deep fried whole branzino with Thai specialty spicy chili, salad, fresh herbs and cashew nuts.
Chicken Ka-Praw, ground chicken, garlic, thai basil and jasmine rice.