The buzz: Multi-label fashion store Siwilai has now expanded into a vast complex of rooftop restaurants and bars. Six different zones offer everything from tomahawks to grab-and-go sandwiches to cocktails.
The decor: Giant tie-dye daybeds and hammocks take over a sand-colored terrace looking out over extraordinary Phrom Phong views. This acts as the focal point for two different wings: one dedicated to dining, the other drinking. On the dining side, The Deli provides grab and go bites and simple snacks, while The Eatery welcomes diners for sit-down dinners. The outside portion here is called The Grill and holds weekend barbecues. Over on the other side, The Terrace acts as a cocktail bar, around which you’ll find the chic tapas bistro City Lounge and Sports Bar for live TV games and whiskey.
The food: Six different zones with their own concepts, but there is one common thread: local ingredients to create Western dishes, often with a Thai twist. The Eatery is Siwilai City Club at its most ambitious, offering inventive morsels like a mushroom panna cotta (B350) along with solid Mediterranean mains such as risoni (rice-shaped pasta) with clams, prawns and chorizo (B650). The braised Australian beef cheek (B720) is tender and deeply-flavored. Next door, the Deli offers braised beef brisket in ciabatta (B350) and an Angus beef burger with jaew sauce (B350), either to eat in or take away. On our last visit, most people were ordering from the City Lounge menu to eat at The Terrace. Here you’ll find hot and cold tapas that run from simple (duck rillettes and toast, B290) to inventive (fermented pork croquettas, B180 for three).
The drinks: It changes from zone to zone, but they don’t mind you ordering from whatever menu takes your fancy. Q&A and Teens of Thailand alumni Techin Wisedsri overlooks both coffee and booze. Sit outdoors and sip on refreshing tropical cocktails like the yellow mango and dill caipirinha (B320), or go with Siwilai’s own twists on classic spirit-forward drinks like the Black Pearl Old Fashioned (Bourbon, black tea, creole bitters, dried fig, B390).
Why you should care: We’re still waiting for the dry season for this place to show its full potential, but early crowds point to it becoming one of the neighborhood’s best night spots (they bring in some great live music and DJs). Time will tell how it plays out for daytime dining.