Diamond in the rough

At first glance, the sleek black-painted two-storey house at the end of Ekamai Soi 24 doesn’t offer many clues as to its purpose in life. A window display featuring three mannequins with animal heads catches the eye if you arrive via Ekamai Soi 22 and you can also spot several paintings through the glass-wrapped second floor. The name, Parata Diamond, hints at jewellery.

In fact, Parata Diamond is a gastro bar, a gallery and a small boutique, meaning you can dine, appreciate works of art then snap up some clothes and jewellery accessories designed by young talents.

The name comes from the owner Perarat Rodrungtawee. His nickname is Petch, which translates as diamond. His dad is half-Pashtun so he’s borrowed the word “Parata” from the epic Mahabharata.

Inside, the decor is funky and a little wild, with plenty of black-and-gold and a quasi-Moroccan vibe. The bistro downstairs is great for candlelit dining and drinks sitting on comfy couches around low tables or you can party in a private room for 10 with classy leather furniture. Adjacent is an all-black lounge and a long bar with a DJ spinning the grooves every Wednesday and on weekends.

You can also dine alfresco on a daybed and watch the performances on show every Wednesday night in the garden area. Another popular outdoor spot is the chef’s dining table where you can view the chefs at work in the kitchen through a large window. It is a good experience and reservations should made in advance.

Art lovers can browse for artworks and jewellery at the gallery on the second floor. Petch, who graduated in interior design from Rangsit University, also collaborates with his friends to create furniture for export and says he plans to show off his creations here soon. There is an option to dine on the balcony too.

And guys, don’t be surprised if your girl comes back from the restroom with a new funky dress. A walk-in closet with lots of great clothes for sale as well as a glass cabinet of jewellery tends to make the ladies linger in the ladies’. Petch plans to bring in some limited editions of clothes and accessories for men too.

“Women may hesitate to order a dish – thinking it’s expensive – but they quickly buy a dress and accessories after a short break in the loo,” Petch says smilingly.

Art and fashion is better appreciated on a full belly. Executive chef Nhoi Ouypornchaisakul, who trained at Johnson and Wales University in Denver, offers what she calls New American-style cuisine but which is inspired by local fresh ingredients and prepared following the French technique.

You can explore new flavours with Harrissa Lamb Strudels (Bt250), a pleasant dish with a Moroccan taste featuring a crispy and thin sheet of phyllo dough wrapped around lamb that’s stewed with pear, apricot and relish. It’s topped with slices of caramelised pear and apricot and parsley and served with harrissa sauce – a paste of olive oil, chilli, garlic, bell pepper and cumin and coriandor seeds.

“I use only the shoulder because it contains fat and gives all the tenderness of lamb. Stewed with apricot and pear, the meat gives off natural sweetness that helps tone down the hot taste of the harrissa sauce,” says Nhoi.

Equally pleasing is Pork Belly Confit Pierogi Puffs (Bt230) featuring crunchy puffs stuffed with pork belly and apple that are stewed together until the fat is drained off. Boiled peanuts are added for a crunchy texture. The accompanying curried pineapple and apple mustard sauce gives the right combination of sweet and spicy.

A fatty delight is Truffle Mac & Cheese (Bt350), the mix of buttery mascrapone and tart beurre blanc setting off the dense texture of the crabmeat.

The best-selling dish is Grilled Pork Chop (Bt490) topped with boiled peanut and potato, corn hash and rocket salad to give different textures. The pork is tender and goes perfectly with home-made ricotta and corn cream.

For something more Thai style, there’s Pan-roasted Salmon (Bt490), medium rare roasted salmon on a bed of vinegar steamed mussels and braised baby napa cabbage in a tangy and spicy sauce of chilli, green pepper and relish.

Another Thai-style dish is Kua Kling Spaghetti Pla Salid (Bt290) or Southern-style spaghetti in dry curry with crispy salted fish and green peppercorn sprinkled with thinly sliced kaffir lime leaves. It gives off a spicy kick with a crunchy texture and aromatic lime.

The delectable dessert is Chocolate Hazelnut Raviolis (Bt235), small and crunchy pockets filled with chocolate hazelnut spread. It’s perfectly matched with chilled banana mousse.

A standard cocktail costs Bt260 while mocktail like strawberry fizz, passion fruit fizz and orange and pineapple crush are priced at Bt160.

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Parata Diamond is at the end of Ekamai Soi 24 and is open daily except Sunday from 6pm to 1am. Call (085) 167 6489 or search for “Parata Diamond” on Facebook.