Talking about tempuri, there’s nobody that can do it quite like Chef Chatchapol “Mo” Thawornwanit. Building on the cult-following of his first venture BATT, Chef Mo has returned with Mo.BKK, a space dedicated to refining the art of the Japanese fry even further.

While his technique remains impeccably light and crisp, the star of the show this time around is the sea. By swapping traditional imports for high-quality local Thai fish and seafood, he offers a unique approach that highlights the incredible richness of Thailand’s own waters through a classic Japanese lens.