Review

Adirak is a pizza lover’s dream. Couple Khun Yo and chef Boom decided to open Adirak having no experience in catering—the former, an accomplished artist; the latter, a furniture blacksmith. Khun Yo’s stunning paintings adorn the walls of this otherwise quite rustic pizzeria. Self-taught chef Boom has come up with an incredibly successful formula, which outgrew the now recently expanded existing premises.
The concept is simple, yet it has an underlying complexity which others rarely practice. The hero here is the product: luxurious ricotta, mozzarella, sundried tomatoes, a superlative pesto and multiple sauces are all made in house. Other ingredients are painstakingly sourced from like-minded artisans. A large blackboard sits majestically above the open kitchen displaying a wide selection of pizzas for you to make your selection. This changes frequently depending on both availability and chef Boom’s creativity. Appetisers are a short selection of cold cuts and perhaps a mushroom gratin. The pizzas are the main event: the fig and 18-month parma ham combo with pine nuts and balsamic glaze was stellar, but the house signature, “No. 4”, featuring chef Boom’s secret pesto, sublime ricotta, and rocket, is a strong match. To accompany one’s world-class pizza is a range of salads including caprese, rocket and caesar, all prepared with passion. Beers, wines and soft drinks are available.