When Chompon "Boong" Boonnak stepped behind the bar at Mahaniyom in Brookline five years ago, he didn’t set out to win a Michelin award. He just wanted a place where friends could laugh over spicy papaya salad and drinks that tasted like home. Last week, that quiet dream became reality: Boonnak took home the 2025 MICHELIN Guide Northeast Cities Exceptional Cocktails Award, presented in partnership with Tokaj — the first time a Thai cocktail program in New England has ever claimed the honor.
Boston’s Hidden Culinary Powerhouse
Twenty-six restaurants across Greater Boston earned Michelin recognition in the 2025 Northeast Cities guide — not just the usual suspects in Back Bay, but hidden gems in Lynn, Newton, and Cambridge. Mahaniyom landed Bib Gourmand status for its affordable, authentic Thai fare, but it was Boonnak’s drinks that stole the spotlight. While Three 1 One snagged a coveted one-star for its fine dining, and restaurants like Toro and Oleana kept their MICHELIN Recommended nods, Boonnak’s cocktail menu became the unexpected breakout story.
"Boston looks small but is underrated," Boonnak told the Michelin Guide. "You turn the corner, and there’s a Vietnamese pho spot, a Lebanese bakery, a Jamaican jerk shack — all within walking distance. The food’s amazing. But the drinks? They’re getting better every year."
The Thai Twist in Every Sip
Boonnak’s cocktails don’t just use Thai ingredients — they reframe the entire language of mixology. His signature drink, the pineapple pandan, isn’t just a tropical fruit blend. It’s a layered experience: pandan leaf syrup, house-made coconut cream, a splash of lime, and a hint of toasted rice smoke. The virgin-style strawberry pandan mojito — his go-to when he’s off duty — swaps rum for sparkling water infused with crushed mint and fresh Thai basil. "In Thailand, we didn’t have cocktails," he says. "We drank whiskey soda. When I tried my first daiquiri in Boston, I thought, ‘This is magic.’"
He started as a bar back at two unassuming bars in Somerville, learning the craft from older bartenders who taught him the importance of balance. "You don’t need 15 ingredients to make something unforgettable," he says. "Sometimes, it’s just one great ingredient, treated right."
From Student to Star
Fifteen years ago, Boonnak arrived in the U.S. on a student visa, carrying two suitcases and a single bottle of Thai chili sauce. He worked nights washing dishes, then moved to bartending after realizing how much joy drinks brought to people. "I saw how a good cocktail could make someone feel seen," he recalls. "Especially if they were far from home."
That empathy shaped Mahaniyom’s ethos. The space is warm, dimly lit, with hand-painted murals of Thai street markets. The menu doesn’t list "signature cocktails" — it lists "moments." There’s the "Family Dinner," a gin-based drink with tamarind and kaffir lime that tastes like a Sunday meal with his aunt. There’s the "Late Night Bus," a smoky mezcal number with galangal and honey, meant to be sipped after a 2 a.m. subway ride.
Who Else Is Making Waves?
Boonnak doesn’t take the spotlight alone. He points to OFFSUIT, The Wig Shop, Hecate, and Spoke Wine Bar as places where Boston’s cocktail scene is quietly thriving. "We all know each other’s names," he says. "If someone’s out of yuzu, we’ll send them some. If a new bartender’s nervous, we show up to watch their first shift."
The Michelin Guide’s description of Boston — "surrounded by the freshest seafood in the world, filled with four seasons of flavor, and home to innovative culinary leaders" — feels more accurate now than ever. But it’s not just the lobster rolls or the clam chowder. It’s the person behind the bar, turning a childhood memory into a drink that makes a stranger feel like family.
What’s Next for Boston’s Bar Scene?
Michelin says its coverage of the Northeast is "increasing regularly," though no official expansion dates have been announced. Industry insiders believe Cambridge and Somerville are next in line for deeper scrutiny. Boonnak, meanwhile, is already thinking ahead. He’s testing a collaboration with a local tea house to create a non-alcoholic cocktail line inspired by Thai herbal infusions. "People are drinking less alcohol, but they still want to feel something," he says. "That’s the real challenge now."
And as for Mahaniyom’s future? "We’re not trying to be the best in Boston," Boonnak says with a smile. "We’re just trying to be the place where you remember you’re alive."
Frequently Asked Questions
What makes Boong Boonnak’s cocktails different from other Thai-inspired drinks?
Unlike many Thai-themed cocktails that rely on clichés like coconut water or lemongrass syrup, Boonnak uses traditional Thai ingredients — pandan, galangal, kaffir lime, toasted rice — in ways that respect their cultural roots while elevating them through classic mixology techniques. His drinks are built on balance, not novelty, with each component serving a purpose: acidity, aroma, texture, or memory.
How does Mahaniyom’s Bib Gourmand status relate to Boonnak’s cocktail award?
The Bib Gourmand recognizes excellent food at moderate prices — Mahaniyom’s curried crab and mango sticky rice earned it. But the cocktail award proves the entire experience is intentional. It’s rare for a restaurant to be honored in both food and drink categories, signaling that Mahaniyom doesn’t treat cocktails as an afterthought — they’re part of the same soulful, community-driven mission.
Why is this award significant for Boston’s culinary reputation?
Boston has long been overshadowed by New York and San Francisco in cocktail culture. Boonnak’s win shifts that narrative — proving that innovation isn’t confined to big cities. It’s happening in Brookline basements and Cambridge alleyways, driven by immigrants who bring flavors from home and reinvent them with heart. This isn’t just a personal win; it’s a validation of Boston’s entire diverse, under-the-radar food scene.
What’s the impact of the Michelin Guide’s growing presence in the Northeast?
Michelin’s expansion signals a broader cultural shift: regional authenticity is now as valued as fine dining prestige. For small businesses like Mahaniyom, it means more visibility, but also more pressure to maintain quality. Yet Boonnak says it’s helping local chefs and bartenders collaborate more — sharing ingredients, ideas, even staff. The guide isn’t just rating restaurants; it’s stitching together a community.
Can visitors find Boonnak’s cocktails elsewhere in Boston?
Currently, his creations are exclusive to Mahaniyom. But he’s mentoring several local bartenders who’ve trained under him, and elements of his style — like using pandan as a base syrup or smoking drinks with Thai tea leaves — are already appearing at OFFSUIT and Hecate. He doesn’t trademark his recipes; he teaches them. "If someone makes a better version, I’ll be the first to order it," he says.
What’s the story behind the name "Mahaniyom"?
"Mahaniyom" is a Thai word meaning "a place to gather," often used to describe the backyard of a family home where everyone ends up after dinner. Boonnak chose it because he wanted the restaurant to feel like that — not a fancy venue, but a warm, slightly messy, always-welcoming space where the drinks flow, the music is too loud, and you leave with full stomachs and full hearts.