Brisket

The Napoletana I had last time was so good that I had to come back for a second round on New Year’s Eve. This time I went a bit heavier and picked the brisket.

It came out hot and, flavour-wise, it was really good. The brisket was super tender, juicy, and fatty in the best way, sliced just thick enough to give you that satisfying chew. The mushrooms were juicy, the onion cream and Dijon worked nicely together, and there was this subtle garlicky vibe going on too (not sure if garlic was actually involved, but it felt like it).

That said, this one got pretty messy. The focaccia didn’t quite have that same airy magic as last time and ended up going a bit floppy from all the saucy filling. Still tasty, just not as texturally perfect as I was hoping.

So while it tasted great, the Napoletana still wins for me. But hey, I’ve still got a solid week left in Bangkok… plenty of time to come back and work through the rest of the menu. Bolognese might be next.