Good food takes center stage at this new loft-like, open-plan community mall from Varat and Vicharee Vichit-Vadakan, the siblings behind Roast cafe. The ambitious project works kind of like a food court, only a really, really good one. Diners can order their favorite dishes from the various food kiosks to dine at the central communal area before heading upstairs for dessert and shopping.
Established about eight years ago on Koh Chang, Barrio Bonito quickly earned itself Tripadvisor's no. 1 restaurant spot on the island. Co-owner Mariana Villalobos Torres, a self-taught chef from Mexico City, turns out authentic native dishes on a short menu that rotates daily. Usual offerings include burritos, tacos and queso (cheese fondue) with different fillings and toppings like homemade chorizo, slow-cooked pulled pork, beef and lamb.
From the people behind Baan Ying Cafe & Meal come these fun, easy dishes all focusing on one ingredient, egg. Try the cold angel hair pasta with truffle and chive oil, shiitake and salted egg yolk (B250), salted egg cheesy fried (B160) and their version of steak and egg (B490) that places flavorful marinated Australian tenderloin on a bed of cream cheese scrambled eggs. For dessert, they also incorporate salty egg yolk into the baked custard cream (B90).
The ever-expanding Napoli-style pizza specialist (also found on Sukhumvit Soi 31
, Tha Maharaj
and in Sriracha
) continues to dish out some of the best and most authentic pizza (from B350) in town. Chef Paolo Vitaletti sets the bar high with his tangy dough, pillow-soft crust and delicious San Marzano tomato sauce. 02-119-7677, www.peppina.asia
The business that had a big hand in kick-starting Bangkok’s brunch craze serves all-day dishes like crab cakes with eggs Benedict (B360), corned beef hash (B280), and a sinfully rich strawberry waffle (B260). Other meals are represented on the menu too, such as lunch (burgers) and dinner (steak frites B890, roast chicken B480). Thanks to carefully-sourced beans roasted in house, the coffee here is excellent. 02-185-2865, www.roastbkk.com
The folks behind the perpetually popular Soul Food Mahanakorn’s new venture spotlights comforting Thai bites, some of which are turned into burgers: the Risky Chicken (B250) wraps up a meal of somtam with fried chicken in a Conkey’s brioche bun, while the Khao Soy Cowboy (B259) sees pulled pork in khao soy curry mixed with sweet potato and mustard pickles—ferociously fiery with a satisfying crunch from the crispy egg noodles. If the whole thing screams Brooklyn, it may come as no surprise that Soul Food also supplies some of these dishes to hip New York hangout Baby’s All Right. www.soulfoodmahankorn.com
Bao & Buns’ spin-off introduces Bangkok to yet more varieties of Chinese street food, this time mostly from the mainland, like dan dan egg noodles (B140) and grilled pork (B180) from Szechuan, and Shanghai-style grilled beef (B200). Of course, you can still expect a variety of bao buns, including the traditional braised pork belly bao (B130) and the delicious Xi-an burger (pan-fried bao with chopped lamb shoulder, B180). 02-185-2497, www.fb.com/xiaochishop
Chef Chalee Kader (of Surface, The Beer Bridge, Knock) takes his snacks seriously at this fun-looking pie place. The name reflects the eureka moment when you bite into these gourmet pastry parcels and discover fillings as intriguing as Iberico pork char siu (B135), portobello mushroom with parmesan and truffle (B155), beef stew and egg (B155) and even a chunk of camembert with salted caramel (B155).The super-thin and crispy puff pastry is made using the best French flour and butter Chalee can get his hands on, and gets baked on-site all day long. 089-000-6659, www.fb.com/holymolybangkok
This After You spin-off is all about icy treats, namely the much-hyped kakigori. Here, you can top your delicately shaved ice with the likes of ume (Japanese plum, B185), yuzu yogurt panna cotta (yuzu sauce, yogurt cream, panna cotta, B185), Milo/Jamba (chocolate malt, pink milk, B185/B175), hojicha (hojicha, tapioca pearl, shiratama dango, B225) and mont blanc (chestnut cream and roasted chestnut, B245). Like at After You, you have to pay for your order at the counter before sitting. 02-185-2519, www.instagram.com/maygori
Le Cordon Bleu grad owner Songpon Wongpaisan's Jona Waffle specializes in overnight yeast-raised waffles. The result: a crispier crust, lighter interior, and little trace of yeasty flavor. The plain waffle at B120 is just a starting off point for you to add ice cream (B55/scoop), fresh fruit (B20-50) and sauces (B40-60). Or go for one of their pre-prepared treats like the Lady in Red (original waffle with fresh strawberries, blueberries, yogurt honey, berry sauce and strawberry ice cream, B230) and the blueberry cheese pie-inspired Blue Angel (chocolate waffle topped with blueberries, cream cheese sauce and raspberry jam, B220). 02-185-2472, www.fb.com/jonawaffle
WHERE TO DRINK
Unlike its sister venue, Brew, The Beer Cap focuses on niche craft beers, both on tap and by the bottle. When we last visited, there were six beers on tap: BrewDog Punk IPA (B160/260 per pint/half-pint), Holgate (B220), Chainbreaker White IPA (B240), Epic Escape IPA (B220), Epic Mid Mountain mid ale (B220) and Limburgse Witte (B140/240). Bottles are categorized by style (not country of origin like at Brew) and cover brands like Hitachino, La Trappe, Rogue and Chimney. 02-185-2517, www.brewbkk.com
Hidden away on the second floor, this cocktail bar is decked out in a vintage train cabin theme. Not only is the dark-wood decor easy on the eyes, the drinks are the real deal too. Familiar face Ronnaporn “Neung” Kanivichaporn (2014 Thailand World Class Bartender and co-founder and mixologist at Rood Hideaway) helms the bar where he serves a list of drinks that's heavy on forgotten classics. If you’re a fan of negroni, for example, try Rosita which replaces gin with tequila and also features homemade sweet vermouth, Italian dry vermouth, Campari and a dash of Angostura bitters (B330). 02-101-4525
ALSO CHECK OUT