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Bangkok restaurant REVIEW:
Insects in the Backyard

  • Insects in the Backyard
  • Insects in the Backyard
  • Insects in the Backyard
  • Insects in the Backyard
  • Insects in the Backyard
  • Insects in the Backyard
  • Insects in the Backyard
  • Insects in the Backyard
  • Insects in the Backyard
  • Insects in the Backyard
  • Insects in the Backyard

Catching up with the global trend for edible creepy crawlies, Insects in the Backyard has landed at Thonburi’s new Chang Chui creative district.

Reclaimed doors and window frames, galvanized iron plates and secondhand kitchen equipment set the scene for insect dishes devised between chef Somkiat Pairojmahakij (Seven Spoons) and chef Thitiwat Tantragarn (previously of Medicii, Sirocco and D’Sens).

Chow down on fresh cricket pasta with basil pesto and chorizo, or a lobster grasshopper bisque seafood risotto. And it’s not just a gimmick. The chef picks up the crab meat-like texture of giant water beetle meat, blends it with ricotta cheese and stuffs it in ravioli. Elsewhere, the creamy and corny-flavored silkworm pupae gets paired with coffee in a tiramisu.

Signature cocktails remake classic drinks with Thai spirits, like an Old-fashioned made with Regency, palm sugar and tangerine. Prices TBA. 

Note: Insects in the Backyard officially opens on July 15,

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Insects in the Backyard, Chang Chui, 460/8 Sirindhorn Rd., Bangkok, Thailand

Opening Hours:

daily 4-11pm

Cuisine:

Western

Open Since:

June, 2017
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Insects in the Backyard

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