Nestled on the first floor of Langsuan’s brand new community complex, Velaa Sindhorn Village, Co Limited serves Thai street food favourites but with beef as the star ingredient. “When I first visited the compound, I found the project really interesting and was particularly drawn into this beautiful space overlooking the venue’s lush garden,” says Polpat Asavaprapha. “I thought about branching out Sava Dining (his first restaurant concept), but in the end I felt it was more appropriate to do something a little bit more fun and vibrant here.”
Polpat explains that he wants the restaurant to serve what he calls ‘approachable food’, elevated Thai comfort fare that is at the same time novel. “The local restaurant scene is quite saturated right now and it is essential to offer points of differentiation,” he states. “We looked into a wide range of ingredients and felt that there was room in the market for Thai-style steak places. Consequently, beef became our highlight ingredient. As for the restaurant’s name, a meal for Thai people is all about co-eating, or spending relaxed quality time together over food, so we wanted to create an ambience for co-hanging out. Good food is best enjoyed in good company.”
Fashion designer and restaurateur Polpat Asavaprapha
This is why the menu comprises a number of items meant for sharing and even cocktails with quirky Thai names are available by the bucket. “Think premium street food with funky drinks for truck drivers on a lucky lottery day,” Polpat laughs. There’s even a dish to round off this concept—Sip Lor Tuuk Huay, which comes at a friendly discount on the first and 16th day of every month.
The cocktails make a great prelude to the food. A hearty opening is a proper Thai-style surf and turf serving of plump grilled river prawn and perfectly seared succulent Australian sirloin accompanied by piquant seafood and jaew sauces. Also among Polpat’s favourites is Co Limited Yum Khanom Jeen, a spicy fermented rice noodle salad. It is presented on a large to-share platter with an array of local vegetables, soft boiled egg, preserved pork sausage, crispy pork belly, Vietnamese steamed pork sausage and sweetened deep-fried fish. Once generously dressed and tossed in its chilli and fermented fish sauces, each bite highlights a mild yet umami pungency authentic to northeastern Thai flavours.
Yum khanom jeen features an array of piquant ingredients
