The team behind The Never Ending Summer
have just launched a new diner. This time, they’ve branched out from Thai dishes to serve European comfort food with a seafood focus in a newly built space next door to the original restaurant.
The decor: Starchitect Duangrit Bunnag maintains so many of his design signatures, from the dangling lamps to the hanging ferns, that it almost resembles Never Ending Summer’s interior. But the wonderful views of the river through expansive picture frame windows connect the space far more to its location, as does the vast alfresco terrace.
The food: Head chef Nakul Kavinrat rolls out comforting Western favorites on a menu overrun by seafood dishes like The Fisherman’s Stew (a tomato-based seafood soup, B240), crab cakes with slaw (B350) and beer-battered fish and chips (B550), while still leaving some space for other staples like Caesar salad with apple and glazed walnuts (B350) and penne carbonara with roasted red pepper (B380). Taking care of the dessert menu, celebrity chef Phol Tantasathien of Spring Summer and Wicked not only serves some of his signature sweets like Cup C (fudgy baked chocolate cake in a cup, topped with vanilla ice cream, B220) in a new presentation with a mixture of pink peppercorn, pistachio, coffee beans, cacao nibs, sea salt and crystalline sugar in a pepper grinder, but also creates special new treats including the flourless Spanish orange and almond cake (B170) and the Rosemelon sorbet (rose and watermelon, B90).
The drinks: Bar manager Dheeradon Dissara, who won Jamie Oliver’s global Drinks Tube search for new cocktail-making talent last year, specializes in drinks that incorporate Thai ingredients, like the Gold Gold Gold (prosecco, mango puree and gold leaves, B350) and Pina Pamila (Malibu, rum and palm juice, B300).
Why you should care: Duangrit’s design, the alfresco terrace and river view make this place well worth the boat trip. Natcha Sanguankiattichai