Gaggan Anand, culinary whiz behind Asia's Best Restaurant, has opened a new venture on Ekkamai where back-to-basics meat grilled on wood-fired ovens takes over from the fancy, molecular Indian fare of Gaggan—all washed down with beer (don’t even bother asking for a wine list). There’s a healthy obsession with prime Japanese ingredients, from A5-plus Miyazaki gold-winning beef to tuna fresh from Tsukiji. But if you’re not the type to drop B3,000 on 200g of butter-like Japanese cow, then you’ll also find more earthy cuts like Argentine grain-fed tenderloin (300g/B990) and delicious country-raised local roast chicken (B390). Or simply grab a rich bowl of beef khao tom (B60) and pull up a stool at the outside beer bar.
Drawing on skills honed at Toronto’s Creme Brasserie, this Charoenkrung restaurant's co-owner/chef Napol Jantraget creates food that's 80-percent local, 20-percent creative tweaks in dishes like the flavorful garden salad (yu choy and chayote shoots, bougainvillea leaves and more with cream-based dry shrimp lime dressing, B140) or the 80/20 Caesar salad (sauteed brussel sprouts, melting pork belly confit and dressing salted by shrimp paste, B220). Desserts by Saki Hoshino (try the warm molten chocolate with chili ice cream, B180) and cocktails are no after-thought either.
A grand old villa on Rama 4 has been reborn as a cocktails and Italian grill restaurant, Il Fumo. Chef Luca Appino (La Bottega di Luca, Pizza Massilia) dry-ages Rubia Gallega from Spain (B5,400 for a 1kg prime rib) and sources Italian Ca’ Lumaco pork neck (B990) that’s even better than many beef steaks. Vesper Cocktail Bar & Restaurant’s Pailin Sajjanit (2015’s Diageo World Class Thailand’s Finalist) is on board, too, mixing tweaked oldies like a Boulevardier with the addition of a smoky mezcal (The Smoking Bulleit, B620) or a whiskey sour with Chartreuse as per the original 1870s formula (Daisy, B420).
Warm Wood Cafe, a cozy little venue on the corner of Thonglor Soi 10, certainly lives up to its name. The homey interior comes courtesy of Be Gray (who else?) and is dominated by warm brick work, worn wood and pot plants. In addition to cafe staples like eggs Benedict, served here with pulled pork (B240), chef Chanachai Chansamak (previously of Sirocco) does familiar all-day eats like tuna salad (B240), ebiko cream pasta (B280) and ribeye steak (B850). There’s an equal focus on desserts, with pastry chef Praparporn Leosirikul (also formerly of Sirocco) whipping up delicious desserts include thing fluffy, chocolatey souffle (B320) and—our favorite—the airy churros (B220), accompanied by spot-on yuzu and chocolate dips. Aside from coffee and smoothies made using house-made frozen yogurt, you can also sip on season-themed cocktails (B240) and sangria made with white or red wine (B300 per glass/B800 per jug).
Thai spa brand Organika have taken over the top two stories above D'Ark in Sukhumvit Soi 49's Piman 49 complex and transformed the space into a white-washed, botanical haven. One floor is dedicated to a spa (stay tuned for more on that), while the top-floor cafe features health-focused food created by Chalee Kader (of Surface, The Beer Bridge and Knock), including the hearty chicken garden salad (chicken breast, avocado, poached egg, tomato, beetroot and subtle Indian curry powder, B400) and backyard garden carrot salad (with wild arugula and aioli, B320). Sweeter options range from the organic chia yogurt pudding (with fresh fruits, walnuts and granola, B280) to the crepe Suzette (with tangerine and passion fruit, B320) or apple crumble on strudel crust (B220). The brand also play around with scents in its own tea blends, whose names resemble those of spa products, like Memoirs of Sunrise (dried apple, roselle, lemongrass, dried orange and dried peach, B295/pot). High tea sets are served all day with housemade scones, Danish and sweets at B1,250 for two people or B2,750 with Chandon Brut.
Set in a dazzling white two-story building nestled amid lush greenery, this is the latest comfort-food opening from the folks behind Rama 9 strongholds Photynine (Vietnamese) and Yod Lard Ped Udon (Isaan). Here, the focus is a little looser, centering on all-day Western dishes, with chef Eiang Thanongsak Rungsri (formerly of Mandarin Oriental) rolling out hearty options like the tender half-roasted chicken with carrot and potato (B480), grilled rack of ramb with chimichurri sauce (single B680 or shared B1,850) and mac n’ cheese (B210). Drinks cover cold-pressed juices and smoothies (B100-B180), coffee made from Roots beans (B70-B180) and concoctions like Emmie’s Horlicks (B120), a hot malted milk drink with honey. Sweet options include buttery pancake with honey, cream cheese, banana and mixed berries (B150-B180), pannacotta topped with berries (B150) and brownies with raspberry sorbet (B200).
