Pata Negra House by El Mercado

Lot still to learn - I know that it is all very new still and it takes time. But I order red wine and received white wine first. I ordered a Croque Madam (a toast sandwich with an egg). After waiting for 30 minutes I had to leave as without eating as the food was finally ready just when I left. But I have meetings and no time to eat. So I paid and left.
I paid with THB 1000 and the change came back as 2x100,1x50 and 44x20! Plus coins. I spent 279 instead of around 800/900.lost opportunity.
As I say. Much to learn still but not a great start.
Specially beginnings are important for customers to return.

Where to start!? Wasted my bloody money coming here. We are regular guest of El Mercado which is an easily a 5 star restaurant and we thought this would be somewhat like that but be warned. The cheeses are great here but after ordering salmon fillet it came way over cooked! They didn’t even do anything about this after finding out. After opening the expensive water no one bothered to refill our glasses and we barely even drank anything wasting our money. Food was decent but service was terrible. The waitress was rude and not friendly at all (nationality not Thai). Burger patty was made very bad too. Overall I think you should just stick to El Mercado. Don’t come here!

หอยนางรมสด ซีฟู้ดที่ให้มาในเซ็ทหอยนางรมอร่อยมาก
แซลมอนนัว แต่รสอ่อนไปหน่อย แต่พอทานกับซีฟู้ดแล้วเป็นคอมโบที่ 101010
สปาเก็ตตี้มาตราฐาน เค็มไปนิด
ไส้กรอกสามอย่างอันอ้วนสุดอร่อยมาก!
พายแอปเปิ้ลแบบบาง อร่อยเหมือนหน้าตา

Sangria
White Sangria จะส้มมากกว่าหน่อย

ในร้านมี grocery ขาย cheese&cold cut
bakery&dessert น่าทานหลายอย่างมาก ถ้ามากันหลายคนน่าจะดีค่ะ แชร์อาหารกัน

Big fan of El Mecardo. Been going to the original location for years and was glad when they opened their Phrom Phong location. I was looking forward to their new venture in EmSphere and was hoping it would be akin to Cocoottes expansion into the mall food courts with Victoria and Mozza. Unfortunately, our first visit as a family was shambolic.

Food came out in a bizarre sequence, with starters and salad arriving after mains. The mains themselves arrived with such a time between them that I had finished my beef flank before my father's pork chop and wifes pasta arrived. The Salami Truffle pasta for 629thb was a blandest, most underseasoned dish I've had in a long time. Nothing like what youd get a El Mercado

The "jug" of Sangria for 960thb was a mini carafe that contained no more than 2 wine glasses worth. If you bought Sangria by the glass the same volume saves you over 300thb. We had to send back the "420ml" Asahi draught beer twice because they kept bringing out a small glass and insisting it was large. Only on the third attempt and escalating to the floor manager did they bring the correct size.

Overall nothing like the quality or service of El Mercado. Not worth close to the 4000THB charged. Really hope they sort out their menu, measurements and service but at the moment Victoria and Mozza have absolutely nothing to be worried about.

Don't waste your time and go to the original. Very understaffed or under trained. Hostess was trying her best so points for that. Barely a queue but a 15 minute wait for table due to nobody free to reset tables. Missing a starter and mains were put down and when highlighted just a nod and still placed mains. If your going to part with this kind of money best spent elsewhere. Its a shame as El Mercados brand is better then this. 0 atmosphere due to mall setting

ร้านสวยมาก ร้านมีคอนเซ็ปต์ดี ร้านมีเอกลักษณ์เป็นของตัวเอง ชัดเจน พนักงานบริการดี อาหารอร่อย /ปครั้งแรกและรู้สึกประทับใจเลย และจะกลับไปทานอีกแน่นอน

Hi, we ordered a bottle of water (Volvic, 1.5 lit) and your staff inadvertently served a bottle of premixed water and syrup in a Volvic bottle. We drank the water and we are shocked with this incident. What if it was an acidic liquid (for example detergent with water) ? How could this happen in a foodservice establishment? We are your regular client but with this incident were really taken a back. We trust you will do your utmost due diligence in training your staff and ensuring this doesn’t repeat again in the future. We certainly lost our trust in your brand.

As a resident of Thailand, I am consistently struck by the warmth and hospitality of Thai people, there is a young French lady working here, perhaps management, who could learn from this, we walked out after a very indifferent welcome and misplaced attitude

Opening night. Great start. The food was excellent. Service will find its rhythm soon. Nice atmosphere.

I'm sure the first few of reviews are haters/competitors who used chatgpt.amazing concept as always!

Quick and friendly service and the food is always great!

- recommend the beef burger!

Both the service and food quality issues have left a lasting negative impression on our party.

Primarily, the service we encountered was subpar. The staff's attentiveness and responsiveness fell short of expectations, impacting the overall enjoyment of our meal.

However, the most concerning issue pertains to the undercooked food we received. Despite bringing this matter to the attention of the staff, the suggested solution of microwaving and subsequent overcooking did not resolve the problem. Regrettably, upon serving for the second time, the dish was still undercooked. It is disheartening that the staff failed to thoroughly check the dish before presenting it to us, compromising both the taste and our confidence in the restaurant's commitment to food safety.

Furthermore, while it is acknowledged that the staff attempted to rectify the issue by reheating the dish, there were still unacceptable parts that remained undercooked. This further underscores the need for a comprehensive review of your food preparation processes.

The responses from the staff, including the manager, were not as helpful as we anticipated. Their lack of sincere apologies and failure to rectify the undercooked dish properly further exacerbated our dissatisfaction.

As a customer, and I have been ur top fan on El Mercado but this time I believe in the reputation and standards your restaurant upholds. Hence, I am reaching out with the hope that you will take immediate action to investigate and rectify this matter. Ensuring the proper training of staff and implementing measures to prevent such incidents in the future would go a long way in maintaining the high standards your patrons expect.

I kindly request a thorough examination of this issue and a commitment to improving the overall dining experience. Your attention to this matter is crucial, and I appreciate your prompt response.

Never a disappointment.
Beautiful space.easy to forget it's a mall.
Good menu with new items and some familiar things.
Will be back.

Fondue Fiasco: A Culinary Catastrophe Defying Science and Taste. - The 'fondue' served at this establishment is a disgrace to the essence of fondue. What we got was a catastrophe – a congealed, separated mess, unrecognizable as cheese, and impossible to eat. The essential practices of fondue-making – including the use of cornstarch, a touch of lemon, and diligent stirring for a velvety consistency – were egregiously disregarded.

This gastronomic failure went beyond poor cooking; it was a blatant disregard for the science of fondue. The cheese selection process, fundamentally rooted in scientific principles, was ignored. Aging, crucial for breaking down proteins into meltable fragments due to enzymatic activity, was evidently overlooked, leaving us with a dish far from the smooth, cohesive melt that defines fondue.

The wine's role in fondue goes beyond flavor; it's vital in the science of emulsification. The absence of a high-acid Swiss or Savoyarde white wine – necessary for its tartaric, malic, and citric acids to stabilize the emulsion – resulted in a split, curdled disaster. This oversight highlights a lack of understanding of the chemistry essential to fondue.

Flavor balance in fondue isn't merely culinary artistry; it's about molecular interactions. The omission of well-aged Gruyère, a cheese scientifically ideal for melting, along with essential ingredients like garlic, wine, nutmeg, and particularly kirsch, showed a complete disregard for the complex chemistry of fondue. Kirsch, essential for breaking down protein structures, was notably missing.

The awkward fondue pot, rather than facilitating enjoyment, became a symbol of failure. The cheese, resistant to any attempt at consumption, was a rubbery debacle.

In my extensive experience with authentic fondue (especially having lived in Geneva for a decade) this encounter was a gross misinterpretation of fondue. It was so detached from its origins, it was barely recognizable as anything even close.

Newest family of El Mercado! We were so excited to see they're opened here.

Dishes are different and we loved them! The fish taragon something was super nice. The quinoa salad was really tasty and the pata negra itself was great!

Unfortunately we didn't have enough space for dessert but they look good too. Will go back soon again to try those.

We love El Mercado so it was an easy choice for this to be the first restaurant for us to try at Emsphere.

We were not disappointed. We chose the Rachlette and the sausages. Both dishes were great well presented and very tasty.