18 November 2025
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Congratulations to Chompon “Boong” Boonnak of Mahaniyom, The 2025 MICHELIN Guide Northeast Cities Exceptional Cocktails Award Winner, presented in partnership with Tokaj!
Five years ago, Boong and his team opened Mahaniyom with the goal of creating a ran lao experience, which he describes as “a place to hang with good food and good drink” for a “great time with friends and family.” Using classic cocktails as a foundation, he splashes his own Thai twist to carefully craft creative cocktails at this dining staple in Brookline, Massachusetts.
Read on to learn more from Boong about Mahaniyom and its cocktail program. Cheers!
How do you ideate new cocktails?
We pick out one ingredient that is really fun or interesting. Pomelo is one of those hard-to-find seasonal things. We also include ingredients from the chef – we try to use the leftovers from the kitchen.
Favorite cocktail on the menu?
My all-time favorite is Mahaniyom Sazerac, one of the first we invented. We use rye-infused Thai tea. You get a taste of the Thai tea aroma, but still the punching of the Sazerac. Yum som-o (a pomelo salad) that's a little sour, spicy and pungent with the Sazerac is the best.
Favorite non-alcoholic drink?
Pineapple pandan and virgin-style strawberry pandan mojito.
What makes dining in Boston special?
Boston looks small but is under-rated for the food scene. We have everything. If you turn the corner, everything is so easy to get to, and all the foods are amazing. The community is really tight. The restaurant industry supports each other.
Which other drink spots in Boston do you enjoy?
OFFSUIT, The Wig Shop, Hecate, Spoke Wine Bar.
How were you introduced to the world of cocktails?
Fifteen years ago, I came here as an international student. Of course, I worked in a restaurant. In Thailand back in the day, you only drank whiskey soda or whiskey water. When I tried cocktails over here, it was like “Oh my God.” You can make a lot of things. I really fell in love with cocktails. I started working as a bar back in two bars before opening my own.
What advice would you give to someone who wants to be in a position like yours?
Never be afraid to fail. I'm here today because I just keep trying. Make mistakes and never give up.
Hero image: ©Troy Al/Chompon “Boong” Boonnak
