• By GROVE
  • | Nov 13, 2015

Get the Perfect Suit 

Forget about buying off the rack and turn to made-to-measure tailoring. Bangkok has been a hub of cheap suit-making for decades, but in the past couple of years we’ve seen younger, more style-savvy eyes turning their attention to the craft. From a petit bespoke studio, Vvon Sugunnasil (The Barkyard BKK, 65 Sukhumvit Soi 26, 086-899-9888) uses his experience in French tailoring gained from working in Paris to turn out beautiful and sophisticated, tailor-made suits in Japanese and English Dormeuil wool (prices start at B18,000). For something a little cheaper but still reliably elegant, check out Tailorbird (starting B11,000, 8 Sukhumvit Soi 28, 081-633-4884) and Toast Bespoke (starting B7,500, 3/F, Black Amber Thonglor Social Club, Thonglor Soi 6, 087-509-7654).     
 

And  Bespoke Dress Shoes to Match

The booming trend for bespoke craftsmanship in this city stretches from head to toe. Don’s Footwear opened its doors at Mahanakhon Cube earlier this year, offering traditional, handmade shoes in over 15 different styles, from classic-casual to full-on business kicks. Prices range from B4,000-20,000. B1/F, Mahanakhon Cube, 96 Narathiwat Ratchanakarin Rd., 080-071-7176. BTS Chong Nonsi   
 

Beef Up

It’s cow season in Bangkok right now, with dedicated steak restaurants popping up all over town that are perfect for a guys’ night out. Try the very first from this new wave, Meat Bar 31 (El Patio, Sukhumvit Soi 31, 095-778-2617), from one of the guys behind Bitterman in Silom and Ari’s drinking joint Barka. The shop specializes in a variety of premium cuts from the US, Japan, Australia and England with highlights like Australian grain-fed tomahawk steak (B2,950). If you’re a budding home cook, check out the new opening Butcher Beef & Beer (3695/57 Charoen Rat Rd., 086-030-5953) which specializes in local beef and craft beers. Even Thonglor party shaker Badmotel (Thonglor Soi between Soi 15 and 17, 02-712-7288) is on the trend, having recently launched a new menu of beef dishes, including a grilled striploin served with assorted fresh vegetables and nam jim jaew (B530).  
 

Head Outdoors 

Is it us or is the weather already marginally cooler? Now’s the time to take a break from drinking and dining indoors and head out to make the most of that breeze. If the massive beer parks aren’t your thing, check out some of the new openings with their own gardens right in the center of town. 7th Street Bar and Bistro (1/F, Ten Building, Thonglor Soi 10, 02-714-8052.) on the corner of Thonglor Soi 10 offers a range of Thai and International “drink friendly” dishes with a cozy but sizable garden.  
 

Try an Original Speyside Single Malt 

We love a good blend, but also don’t mind splurging on a delicious single malt from time to time. It’s not a question of being snobbish about single malts over blends. Single malts are just different: bold, full of personality and completely unique to their terroir. This month, be sure to check out the new The Glenlivet Founder’s Reserve, a superb tribute to the Speyside distillery’s 200-year-old history. Bring out the taste even more with the handsome setting like one of Whisgars’ three branches: Sukhumvit (Soi 23, 02661-3220), Phloen Chit (2/F, Mahatun Plaza, 02-650-8157) and Silom (981 Silom Rd., 02-630-1997). And for something even more exclusive, check out the Balcony Lounge and Humidor Cigar Bar (L/F, Intercontinental Bangkok, 973 Phloen Chit Rd., 02-656-044). 

Bonus Tip

Drink it Your Way

There are no rules for drinking whiskey. Mix it with ice or soda for a refreshing kick. But we say straight up is best for single malt. Grab a proper tumbler and don’t be afraid of adding just a dash of water to open up the flavors. If you do go for ice, look for bars that serve ice balls tailored to the size of your glass to keep the drink chilled while only diluting it as little as possible. Try 22 Steps Bar, Hotel Indigo (M/F, Hotel Indigo, Wireless Rd., 02-207-4999) and Le Champagne at Gaysorn Plaza (G/F, 999 Ploenchit Rd., 026561364).  


Brought to you by