Mix Restaurant has emerged from the pandemic having rebranded as Mix Beef Club & Restaurant, in a successful pivot of which many businesses should take note.
If you recall, Mix Restaurant, the funky and vibrant garden restaurant and bar at the end of Nimmanhaemin Soi 1, used to serve up a tome of a menu, with over 300 dishes offered covering cuisines from around the world. Mix was all about a good time, fun decor, exotic and surprising dishes and cocktails galore.
Today, Mix is still very much Mix. It is a passion project of its owner who loves nothing more than to cook and add new additions to his restaurant complex. But amidst the mix is a new focus and that is on premium quality produce and a slimmer, but more curated, menu.
“We have over 2000 bottles of red, white, rosé and sparkling, covering 230 labels,” said chef and owner Narissorn ‘Cham’ Somsawat, “with dozens of very top shelf bottles. We also serve over 100 drinks made by our resident mixologist. We now also offer up what I think must be one of the top beef cut portfolios, not just in Chiang Mai, but Thailand itself, with over 20 cuts from USDA, Australian Wagyu and Black Angus, New Zealand, Argentina, Thai and Japanese beef, all of which we cool – we don’t freeze – and dry age for between 21-45 days, for optimal flavour and texture…ribeye, sirloin, tenderloin, tomahawk, prime rib, t-bone, hanger steak, piranha, flank, flat iron and short ribs from all six countries.”
Once the perfect cut is served, it needs some quality enhancements and Mix serves up ten sauces, five spice rubs, nine side dishes and a bewildering eight salts, from Samut Songkhram’s flower of salt to British Maldon salt; France’s flour de sel de Guerande to Hawaii’s black lava salt and even an exotic Moshi seaweed salt from Japan.
With pop art, and fine art, decorating various walls, a retro 1950s American vibe, a lush tropical garden, sophisticated dining rooms and fun nooks and crannies to make your own, this is a great spot for quality dining and a great night out.