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A sister outlet to <a href="https://www.destinasian.com/bangkok-dining-rangoon-tea-house-bangkok">Rangoon Tea House</a>, this bright, lively izakaya on the edge of Chinatown specializes in cuisine from Myanmar’s Shan State, which typically features more fermentation and pickles than other Burmese food. (Namsu means “vinegar” in the Shan language.) Chef Honey Zeyang cooks the playfully named Chicken-In-Trouble, or deboned wings stuffed with sticky rice, in traditional bamboo baskets and serves them with salad coated in a tangy tamarind dressing. Mushrooms are another Shan specialty: Namsu’s Impossible Tartare mixes four kinds and tops them with quail yolk. Many of the other menu items are grilled, including the sour and beefy bone marrow served on homemade bread. Zeyang is from Shan State but spent most of her career in Japan—as reflected in the tidy presentation and Namsu’s sake bar, which claims the largest selection in Bangkok with over 200 varieties. —Ron Gluckman
<a href="https://www.instagram.com/namsu.bkk/?hl=en?DestinAsian" target="_blank" rel="noopener">instagram.com/namsu.bkk</a> 
+66 97 109 4699 
<a href="https://maps.app.goo.gl/DMpnRL3AMtyREVhz9">2/F, 314 Thanon Santiphap, Baan Trok Tua Ngork, Chinatown, Bangkok, Thailand</a>

Chef carrying a basket of ingredients for Namsu restaurant in Bangkok; a delicious plate of Chicken-In-Trouble at Namsu Bangkok

Namsu Shan Cuisine & Sake Bar: Chinatown Izakaya