Mod Kaew Wine Bar

Tender baby squid preserved in its own ink. Savory, rich, and dark sauce with a distinct oceanic flavor. Served in the tin or plated.

Small saltwater clams from Galicia preserved in brine. Tender texture and sweet, briny flavor. A premium seafood delicacy.

Small sardines marinated in vinegar and spices (escabeche). Tangy, savory, and rich in oil. Served ready to eat.

Tender scallop meat preserved in sauce. Sweet and delicate flavor with a soft texture.

Small sardines preserved in high-quality olive oil. Mild, rich, and oily. Best enjoyed with crusty bread.

Large razor clams with a firm, meaty texture. Preserved in brine to maintain their natural sweetness and sea flavor.

White anchovies marinated in vinegar. Tart, fresh, and slightly firm. A classic Spanish tapas item.

Percebes, a highly prized crustacean. Briny and sweet, tasting like a cross between clam and lobster. A rare delicacy.

Sea bass prepared with Albariño wine sauce. Delicate fish with a fragrant, slightly acidic wine reduction.

Tender pieces of octopus preserved in olive oil. Savory and soft, not chewy. Ready to eat.

Premium snow crab meat. Sweet, fibrous, and delicate. Served tinned.

Ventresca, the fatty belly cut of tuna. Extremely rich, buttery, and tender. Preserved in olive oil.

Uni roe preserved in the tin. Creamy, custardy texture with a potent ocean flavor. Very rich.

Slices of tuna loin in olive oil. Leaner than the belly but savory and moist. Good for snacking.

Mussels in a Galician sauce, typically made with paprika, oil, and spices. Savory and slightly smoky.

A smooth spread made from mussels. Rich seafood flavor. Spread on toast or crackers.

Plump mussels pickled in a vinegar and spice marinade (escabeche). Tangy and flavorful.

Fresh raw oyster. La Kys is a French variety known for sweetness and specific merroir. Served on ice.

Premium French oyster known as the 'Rolls Royce of oysters'. Meaty, crunchy, and sweet with a nutty aftertaste.

A platter containing two of each available oyster type. Perfect for tasting and comparing varieties.

Semi-hard Italian cow's milk cheese. Smooth texture with a mild, milky, and slightly acidic flavor.

Aged Parmesan cheese (30 months). Hard, crumbly, and crystalline. Intense umami and nutty flavor.

Spanish sheep's milk cheese infused with truffle. Firm texture with a rich truffle aroma and savory taste.

Aged French cheese made from unpasteurized cow's milk. Dense and firm with complex fruity and nutty notes.

Italian semi-soft washed-rind cheese. Pungent aroma but mild, fruity tang on the palate. Creamy texture.

Large Italian pork luncheon meat. Smooth texture with visible cubes of pork fat. Mild and savory.

Smoked cured ham from the Tyrol region. Juniper-flavored, distinctively smoky, and salty.

Cured salami infused with truffle. Rich, fatty, and aromatic.

Premium Spanish sausage made from acorn-fed Iberian pork. Seasoned with paprika. Rich, oily, and spicy.

Cured ham from Iberian pigs. Intense savory flavor, marble fat, and melt-in-the-mouth texture.

A mixed platter, likely containing a selection of cold cuts and cheeses. Perfect for sharing.

A basket of assorted breads to accompany cheese and cold cuts.

Roasted brussels sprouts paired with pungent blue cheese and tangy oxidized vinegar. Savory and bold.

Crispy fried potatoes served with spicy tomato-based Bravas sauce and creamy garlic mayonnaise (aioli).

Raw chopped beef seasoned with seaweed (wakame) and smoked mussel flavors. A surf-and-turf twist on a classic tartare.

A taco featuring pork belly spiced with Chinese flavors. Topped with crunchy jicama salsa and lotus root. Fusion style.

Two fried croquettes filled with creamy bechamel, cured ham (Jamon), and Manchego cheese. Crispy outside, soft inside.

Two pieces of toast (Japanese milk bread) topped with air-dried beef (Bresaola), sweet tomato jam, and mustard seeds.

Charred radicchio leaves served with creamy Caesar dressing, aged Parmesan, and pistachios for crunch. Bitter and savory.

Tender broccolini dressed with a vinaigrette made from Cabernet Franc, topped with blue cheese and crispy shallots.

Fresh Italian cheese with a creamy center. Served with spicy spreadable salami (Nduja) and sweet peppers.

Dumplings filled with chorizo and shrimp, served with a soy vinegar dipping sauce. A fusion dumpling dish.

Yellowtail fish seared over straw fire (Warayaki style). Served with kelp broth and pink peppercorns. Smoky and fresh.

Deep-fried softshell crab in tempura batter. Seasoned with tamarind glaze and Japanese chili spice.

Small ear-shaped pasta tossed with mushrooms, rich black garlic, and creamy egg yolk. Savory and earthy.

Pasta served with a slow-cooked lamb meat sauce. Topped with breadcrumbs (pangritata) and cheese.

Crispy pork belly prepared with Chinese BBQ (Char Siu) flavors. Glazed with soy and topped with peanuts.

Grouper fish fillet served with a medley of cruciferous vegetables like cauliflower, kale, and broccoli.

Whole baby chicken seasoned with spicy Jerk rub and curry. Served with a cornmeal flatbread (Johnny Cake).

Premium pork chop breaded and fried katsu-style. Topped with rich herb butter and fresh salad.

Roasted duck served with traditional accompaniments: sweet hoisin sauce, soy glaze, and scallion pancakes for wrapping.

A 300g cut of Picanha (rump cap) beef. Grilled and served with seasoned butter. Flavorful and juicy.

Bone-in cut of Turbot fish from Brittany. Served with an emulsion sauce (Pil Pil) and guajillo peppers.

Black Angus ribeye steak on the bone, dry-aged for 200 days. Served with Thai-style spicy dipping butter.

Whole grilled skate wing. The flesh is stringy and delicate. Served with capers and fresh herbs.

A rich cheesecake, likely flavored with chestnuts or nuts. Topped with whipped cream and maple syrup.

Dark chocolate mousse made with Manjari chocolate. Accented with hazelnuts and a drizzle of premium olive oil.

Meringue dessert topped with sweet Thai Nam Dok Mai mangoes, vanilla cream, and toasted rice powder (Khao Khua).

A caffeinated cocktail made with vodka and cold brew coffee. Rich, dark, and energizing.

A refreshing spritz featuring Aperol and a natural sparkling fruit wine (Pet Nat). Bubbly and bittersweet.

A smoky twist on the Negroni using Mezcal instead of gin, paired with Campari and vermouth.

A tall mixed drink with a spirit and mixer, served over ice.

A single serving of straight spirit.

A sparkling wine spritzer cocktail.

Premium tequila aged in oak barrels. Smooth with notes of caramel and vanilla.

Artisanal Mezcal with a smoky flavor profile derived from roasted agave.

Blended malt Scotch whisky aged in sherry casks. Rich and fruity.

A selection of herbal liqueurs served after a meal to aid digestion. Bitter, sweet, and herbal.

Thai brandy served with a mixer.

Japanese whisky served tall with soda water and ice. Crisp and refreshing.

A Spanish vermouth made from red Xarel-lo grapes. Infused with herbs and honey. Aromatic and sweet.

American vermouth from Oregon. A fortified wine infused with botanicals.

A natural fruit wine (Pet Nat) from Sweden. Sparkling and fruity.

Natural cider from Sweden. Dry, funky, and crisp.

A prestigious Vin Jaune (Yellow Wine) from Jura. Oxidative, nutty, and curry-like flavors. Similar to sherry.

Yellow wine from Jura, France. Aged under a veil of yeast. Intense savory and nutty complexity.

Unlimited service of still or sparkling water.

Bottled mineral water from Thailand.

Japanese lager beer. Dry, crisp, and refreshing.

Traditional Belgian sour beer. Spontaneously fermented, tart, and complex.

A premium blend of lambics. Deeply complex sour ale with notes of citrus and earth.

Wild fermented ale. Tart and funky with fruit notes.

Ale fermented with Gamay grapes. A hybrid between beer and wine, tart and fruity.

Branded t-shirt.

Collection towel.

Branded bucket hat.

Carrying bag for a single wine bottle.

Mild cigar with a creamy, nutty profile. Made with aged tobacco.

Medium-bodied cigar with rich flavors of espresso and spice.

Full-bodied cigar. Short and stout format with intense earthy and woody notes.