What arrives at the table bathed in Japanese soy sauce checks out. It looks like chicken; it smells about right. But put the meat in your mouth and chew, a bouncy gelatinous texture not at all like chicken. Congratulations, my friend, those are bull balls in your mouth.
The ox testicles were only the start of it. Pork liver, chicken giblets and abalone are all on the menu at a new downtown restaurant in the capital’s shopping district alongside regular cuts of beef, chicken, scallops and tofu all cooked in unique ways that seem to defy logic to bring new flavor experiences.
Schwedakong Land is the creation of Bangkok chef Wassapol “Kong” Saengseethong, who leveraged social media fame as a weird food creator with internet-ready geek appeal – not many chefs contemplate what manga meals taste like – who hacked “impossible” meals a schooled chef…
