Just outside Bangkok’s Chinatown sits Nothing Sacred, a gem for those who enjoy pushing the boundaries of taste. We went with a few friends and left genuinely impressed. This isn’t your typical dinner spot—it’s an intimate space where food, music, and creativity are tightly woven together.
Chef Alex Jarvis, a Grammy Award winner, and his wife Nicole Scott opened Nothing Sacred after spending a couple years traveling through Asia. During their journey, they explored local food culture, experimented with Asian flavors, and gathered inspiration for what would become their unique approach to dining.
The result is a carefully curated dining experience—set to an original soundtrack created to match the overall mood of the evening. As they describe it…
“We have always believed in the idea that art and food should be as inviting as they are experimental. Our space feels like you’re sharing an intimate meal at your best friend’s home, with music in the background you never want to end.“
Nothing Sacred is deeply committed to sustainability, with a strong focus on sourcing ingredients locally and ethically. They collaborate with farmers and suppliers who prioritize eco-friendly practices, ensuring the highest quality, seasonal produce. The restaurant’s kitchen embraces sustainable cooking techniques, reducing waste and maximizing the use of every ingredient. Their dedication to sustainability is reflected in every dish, offering a dining experience that’s both delicious and mindful of the environment.
Allow me to guide you through this unforgettable dining experience and give you a taste of what we indulged in during our meal.
Meet the BBQ Mud Crab – tender, succulent crab meat wrapped in a fragrant betel leaf that adds an aromatic edge. What I love most is how the dish lets the crab’s natural sweetness shine, subtly elevated rather than overwhelmed. Tucked inside is a touch of fermented coffee paste brushed on the leaf, adding depth and an unexpected kick to each bite.
Next up was the Mackerel and Strawberry, a dish that truly struck a chord with me. Growing up on the west coast of Sweden, mackerel and herring were staples, the very essence of coastal life. And this mackerel dish? It tasted like home. What made it even more special was the use of fermented strawberries; instead of the usual lemon or lime, the chef used the pressed juice from the fermented berries to bring acidity to the dish with a subtly sweet tartness. It was a clever and unexpected twist that added depth without overpowering the fish.
These Fish Scrap Dumplings are a perfect example of how Nothing Sacred approaches sustainability—using every part of the fish without waste. And wow, these little dumplings are PACKED with flavor! I would happily eat these by the dozen. Seriously… may I have some more, sir?
Wilted Spinach and Crab Roe – A deceptively simple dish that delivers rich, layered flavor. Tender spinach leaves are lightly wilted to preserve their earthiness, then crowned with a generous spoonful of luxurious crab roe. The roe brings a burst of umami and ocean brine, creating a beautiful contrast with the vegetal sweetness of the spinach. It’s a dish that feels both humble and indulgent, showcasing how restraint and balance can turn just two ingredients into something amazing.
Rice Straw-Smoked River Prawn – A beautifully rustic dish where tradition meets refinement. Plump, sweet river prawns are gently smoked over rice straw, infusing them with a subtle, toasty aroma and a whisper of earthiness that lingers on the palate. The smoke doesn’t overpower the dish, but rather it enhances the natural brininess of the prawn, adding depth without distraction. It’s a nod to old-school techniques, that is executed with elegant restraint.
Grilled Ikijime Wild-Caught Trevally – Sustainably sourced from Surat Thani and prepared using the precise and humane ikijime method, the trevally is grilled to a delicate char that enhances its naturally clean, oceanic flavor. It’s served aside vibrant green peas that adds a touch of sweetness and freshness, balancing the smokiness of the fish.
Jasmine Rice grits from Kalasin – Nothing Sacred’s Take – A unique twist on the classic Southern grits, this dish uses locally sourced jasmine rice from Thailand’s Kalasin region, transformed into a creamy, comforting texture that mimics the soul of traditional grits.
For dessert, they offer unexpected yet delightful pairings, such as the bold, creamy Chiang Rai blue cheese combined with a vibrant tropical medley of mango, pineapple, and passionfruit purée. The richness of the blue cheese creates a striking contrast against the bright, tangy fruit, while the sweetness and acidity of the mango, pineapple, and passionfruit add a refreshing complexity. The result is a surprising and sophisticated dessert that balances savory and sweet in an unforgettable way. It’s a perfect example of how local ingredients and international flavors can come together in an innovative, refreshing way.
Issan Chocolate – A bold and innovative creation, this dessert reimagines traditional flavors with a local twist. The rich, deep Issan chocolate is crafted specifically for the region, offering a robust, earthy base that pairs perfectly with a surprising caramel sauce made from shrimp heads. Yes, you read that right—shrimp heads. The sauce is a revelation, with a savory umami depth that balances the saltiness with the shrimp head caramel sauce with the sweetness of the chocolate. It’s not just a dessert; it’s an experience, bringing together the flavors of land and sea in a way that’s both unexpected and unforgettable.
Banana and Uni – This small but mighty bite is a surprising burst of flavor. The creamy richness of fresh uni (sea urchin) contrasts beautifully with the natural sweetness of ripe banana, creating an unexpected yet harmonious pairing. The crispy dried seaweed infused crust surrounding it adds a delightful crunch, evoking the warm, spiced nostalgia of a gingerbread cookie, subtly enhancing the entire bite with its sweet, slightly salty and spicy notes. It, too, is a playful and memorable fusion of land and sea.
The Wine!
One thing that absolutely cannot be missed when experiencing the tasting menu at Nothing Sacred is the wine pairing. Don’t hesitate—order it. This carefully crafted selection comes from local wine merchants in Bangkok and promises an extraordinary experience. The wine pairing is thoughtfully curated by No Bar Wine Bar, featuring a unique blend of traditional wines, natural wines, and sake.
They highlight small wineries with remarkable stories of hands-on of generational winemaking. For instance, Daigo no Shizuku offers a sake based on a 1,000-year-old recipe created by monks, while a Czech wine from Richard Stavek is fermented with honey produced by his own bees. An engaging storyteller, Nicole shares these stories with each wine pairing presentation. Just like the food, the wines are designed to surprise and delight, offering something new, unique, and absolutely delicious.
The Atmosphere and Interior
Nothing Sacred seats just 10 guests, creating an intimate dining experience where every detail is thoughtfully crafted. The small, exclusive setting allows diners to witness the chef performing his culinary magic right before their eyes, offering a rare, personal glimpse into the artistry behind each dish.
True to its ethos, the restaurant embraces the mantra “no white tablecloths, no rules,” cultivating a relaxed yet refined atmosphere. The chef also curates the soundtrack for the evening, creating a unique vibe by personally creating the music, as opposed to relying on a pre-arranged playlist. This personal touch extends the experience, making it feel like an intimate gathering rather than just a meal.
Witness the spread, a captivating display of flavors coming to life before your eyes!
I’m hungry. Where is it ?
We would recommend making a reservation. Book Here
Keep up to date with their specials by following their official Facebook or Instagram
Location: 188 Thanon Chaokhamrop, Pom Prap, Khet Pom Prap Sattru Phai, Bangkok 10100
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