Nestled on the 76th floor of Mahanakhon King Power and managed by The Standard Hotel, Ojo (pronounced oh-ho) sets out to shatter Bangkok’s preconceived notions of Mexican cuisine in a whimsical, retro-glam setting. Ojo, which translates to "eye" in Spanish, overlooks the city and takes diners on a trip to some of the most delicious regions of Mexico. From Jalisco to Oaxaca and Guerrero, chef Paco Ruano combines traditional and contemporary Mexican techniques with a mix of imported and locally sourced ingredients to create incredible culinary flavors.
After two years without traveling, we hope you've saved up because you'll only need a bite of chef Paco's appetizers to be convinced that your next trip has to be to Mexico.
Taking inspiration from South America, the Coconut Ceviche is made with sliced young coconut dipped in white Natto Leche de Tigre and yellow chili. It's followed by Ruano's take on elevated guacamole, which is served with crab meat, ikura, corn tostadas, and prawn oil—a tasty and punchy combination (though personally, I prefer the simplicity of a well-executed guacamole).
A must-try is the Esquites, a word that comes from Nahuatl that means "toasted corn". This snack is usually found at local markets and street vendors around Mexico, sold in a cup and made from white corn kernels that have been boiled and softened in water. Ojo's elevated recipe is roasted baby corn covered in pecorino, jalapeño mayonnaise, and macadamia.
Mexican cuisine has a tradition of hearty ingredients, intense flavors, and festive flair. It's true that meat and cheese are staples in a lot of recipes. Chef Paco isn't using fakes, however. Instead, he's working with ingredients that are great alternatives. One of his popular dishes is the Mushroom Tetela, originally from Oaxaca. They are tasty triangle-shaped corn masa treats that are stuffed with black beans and cooked on a griddle. While the original version includes goat cheese, Ojo's version is stuffed with mushroom stew and covered in black mole.
Mexicans who have been away from home for a while, be ready to shed a tear. Chef Paco has imported some of the most authentic ingredients to emulate the real flavors of Mexican cuisine. My two favorite dishes were Birria, made with slow-cooked short rib in Jalisco adobo served with burnt baby onions and fermented chili sauce, and the Arroz con Leche: vanilla creamy rice, cinnamon ice cream, toasted white chocolate, sugar brûlée, and soy milk flakes. This one takes me back to my childhood when my mom used to welcome us home from school with a bowl of creamy rice and cinnamon.
I would recommend taking a look at the menu before your visit. While most of the ingredients and techniques are well known, there might be a few that aren't that popular yet such as pipian, Mexican adobo, adobo jaliscience, and more. I encourage you to be curious about every dish you order and be open to a whole new world of flavors and spices.
Ojo is not only a great place to eat, but they also have delicious cocktails and wines. A must-try is the Batanga made with tequila blanco, house-made cola, lemon, and black and pink salt, as well as Sangre de Mezcal, a smokey drink with bourbon, roselle, Dolin blanc, and lime. The added decor inspired by Mexican culture and views of The Big Mango make it an extra special experience.
76th floor, Mahanakhon,114 Naradhiwas Rajanagarindra Road
Open daily 11:30am-2:30pm, 5:30pm-late