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These 6 Bangkok restaurants are leading the way towards sustainability

Proof that you can still make world-class food with local produce and zero waste

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By BK-PROMOTED | Sep 29, 2017

  • These 6 Bangkok restaurants are leading the way towards sustainability

80/20

As the name alludes, 80 percent of the restaurant’s ingredients come from local suppliers. Whether produced in-house (jams, pickles, ice cream) or sourced from organic farmer group in Sakon Nakhon, markets down the road and farms across Thailand, the emphasis here is on local, sustainable produce. Though the dishes are not typically Thai (think Moldy belly and poached tiger prawns), the restaurant does stress the big and bold flavors loved by locals—and its fresh, domestic ingredients play a significant role in that.

1052-1054, Charoenkrung Rd. 099-118-2200, Open Wed-Sun 6pm-midnight; Mon 6pm-midnight

Exclusively for Citi credit card members:
Get a complimentary dessert valued THB 200 when spending via Citi credit cards (Limit 1 dish /card /table /sales slip) Today – 31 Oct 17

Bo.lan

Bangkok’s first zero-waste restaurant, led by chef-owners Duangporn “Bo” Songvisava and Dylan “Lan” Jones, is inspiring people all over the town with its sustainable food practices. The two chef-owners grow their own vegetables on site and have installed systems for recycling organic waste and purifying water. Known for its fine Thai cuisine and traditional cooking methods, Bo.lan’s menu changes quarterly based on the freshness of seasonal produce it sources both from local farmers and its own garden.

24 Sukhumvit Soi 53, 02-260-2961-2. Open Tue-Sun 6-10:30pm; Sat 6-10:30pm; Sun 6-10:30pm; Sat-Sun noon-2:30pm

Exclusively for Citi credit card members:
Get 10% discount on food only for lunch or get 2 complimentary glasses of mocktail valued THB 600+ for dinner Today – 31 Dec17

Bunker

A fortress of concrete and steel, Bunker can be perceived as intimating or impenetrable. Step inside and discover that it is anything but. The brutalist design is offset by warm colors, and attentive staff that welcome you as if it were their home. Here, chef Arnie Marcella applies contemporary American techniques to Thai produce and builds dishes like creamed corn with tiger prawn and smoked foie gras dumplings. There’s also a five-course tasting menu that changes weekly according to ingredients sourced entirely from local markets.

118/2 Sathorn Soi 12, 092-563-9991. Open daily 5:30pm-12am. BTS Chong Nonsi

Exclusively for Citi credit card members:
Get a complimentary tea or coffee and dessert valued THB 500 when spending via Citi credit Today – 31 Jan 18

Gaa

Found in a bright yellow and pink-painted restaurant opposite Gaggan, Gaa aims to make the most of local ingredients and take food to the next level. The brainchild of Gaggan’s ex-sous chef, Garima Arora (also an alumni of Noma), the restaurant only serves tasting menus (B2,000++ for 10 courses/B2,600++ for 14 courses) while also going to great pains to make as much produce as possible from scratch, whether it's a koji ganache made from organic hommali rice grown in Yasothon or creamy house-made paneer cheese.

68/4, Soi Lang Suan, 091-419-2424. Open daily 6-10:30pm. BTS Ratchadamri

One Ounce at Chang Chui

Chef Parkorn "Tan" Kosiyabong, who earned his molecular gastronomy chops in the kitchens of Azurmendi in Spain and then Phuket, serves up globe-spanning flavors made from 100-percent local ingredients—highlights include line-caught fish, snagged by the chef himself, along with vegetables sources through Kaset Trade (http://www.kasettrade.com/). Chef Tan is known for going to great lengths to get the most mileage out of his ingredients. A perfect example is his lemon meringue, which is made from the white skin of leftover lemons and also comes with fresh-picked water pennywort.

Chang Chui, 460/8 Sirindhorn Rd., 02-116-6076. Open Tue-Sun 11am-8pm

Rarb

Rarb is all about customized cocktails and Isaan-inspired food. The single-page handwritten menu lists roughly 10 items which highlight secondary cuts of meat, including dishes like larb (a minty, minced-meat salad from Northeast Thailand, B140 for pork/B180 for beef), deep-fried beef skirt (B240) and stewed pig cartilage with rotating vegetables (B160). Despite their simplicity, chef Van’s dishes also reveal real attention to detail in the form of well-diced shallots, house-toasted rice, house-blended chili and sauces.

49, Phra Athit Rd., 081-406-3773. Open Tue-Sun 5pm-midnight


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