Embellished with dark wood furniture, Buddha images and stylish lamps, Ed Tuttle’s design is resolutely contemporary and Asian. The subtle, yet finely-tuned, ambiance is the ideal backdrop for Chef Maurizio’s Italian cuisine. Highlights include baby Iberico pig and black ink risotto.
Embellished with dark wood furniture, Buddha images and stylish lamps, Ed Tuttle’s design is resolutely contemporary and Asian. The subtle, yet finely-tuned, ambiance is the ideal backdrop for Chef Maurizio’s Italian cuisine. Highlights include baby Iberico pig and black ink risotto.
With a cute retro-inspired facade, Everyday by Karmakamet is the newest branch of the Bangkok-based aromatic products brand Karmakamet. Yet this new store, tucked away in the small soi right next to the Yada Building in the heart of Silom, promises to go beyond its sisters in Chatuchak and CentralWorld, due to its multi-product approach (a very hot trend at the moment).
The buzz: Each of Ashley Sutton’s venues (Iron Fairies, Fat Gut’z, Mr. Jones’ Orphanage) has a very distinct atmosphere. But they all have a comic book quality; like grown-up playgrounds with the aftertaste of childhood adventures. His latest venture evokes colonial outposts, the Pax Britannica of Queen Victoria, the decadence of opium or gambling dens, steamy exoticism and steaming noodles, James Bond movies and gentlemen’s clubs.
The buzz: Hot on the heels of Gallery Sushi Bar and Kinki comes Bangkok’s latest modern-style Japanese restaurant. Here too, the design is a departure from the usual blond wood and intimate cubicles. Instead, the black steel and large bay windows of this renovated shophouse are wide open on to Soi Saladaeng. While Seiryu Sushi is definitely drawing in customers with its decor, it’s also betting on its affordable menu for staying power.
The buzz: With the South American food trend forecast to hit Bangkok this year and having built some buzz off the back of their recent mini-Brazilian promotion, the F&B team of Panorama has changed their whole kitchen concept to focus on Latin American cuisine. Most of the inspiration is derived from Mexico, Brazil and Peru while Chef Matt Dowdell adds some European touches. Dishes are big as they are made for sharing and prices aren’t too high considering it’s a hotel.
The buzz: It’s now a pretty crowded market when it comes to sky-high dining in Bangkok, but the newly opened Panorama hopes to stand out. Set on the 23rd floor of the Pan Pacific Hotel, this 1300-square-meter venue serves refined global cuisine while you take in the obligatory stunning view.The décor: At Panorama, you can pick the atmosphere you like according to your mood. Sit in the main room overlooking the open-air kitchens for a business lunch or head to the intimacy of the balcony for a romantic tête à tête as you enjoy the view over Lumphini Park. You can also book a private room with its own chef for a special family reunion. Want to digest your meal, then head to the library-lounge bar for a last drink in the comfortable leather sofas.The cuisine: Instead of opting for showy culinary techniques or trendy taste combinations, the menu focuses on utilizing the best ingredients—salmon from Scotland, lamb from Colorado, veal from the Netherlands—and allows them to shine in a series of inter dishes. The set lunch comes with an impressive Mediterranean appetizers buffet, a choice between four main courses (the grilled lamb chops come highly recommended) and a lovely desserts platter.The crowd: Silom suits and hotel guests.
The buzz: Maisen, in Tokyo, specializes in tonkatsu. But now you can get a taste of their renowned breaded pork cutlets at Silom Complex, where they just opened a branch in partnership with S&P. We’ll see if they get the same queues as the Tokyo venue, and whether the chef they flew in will maintain the same high quality. He’s been making tonkatsu for some 50 years, we’re told.
The Barbican, a clean-cut bar and restaurant in a notorious part of the city serves you both fusion food (check out their tapas) and music on stage as well as from their jukebox. Their drinks list is pretty extensive and slightly more expensive than the other British joints around town but they do have some kind of deal every night of the week.
The Barbican, a clean-cut bar and restaurant in a notorious part of the city serves you both fusion food (check out their tapas) and music on stage as well as from their jukebox. Their drinks list is pretty extensive and slightly more expensive than the other British joints around town but they do have some kind of deal every night of the week.
Together with Chef Kornthanut Thongnum, Khon Kaen-native Thanaruek Laoraowirodge has brought his Isaan roots to the capital in the shape of this somtam-focused restaurant whose objective is to steer our taste buds back towards Northern Isaan, and away from the sweeter flavors that Bangkokians so cherish. The space isn’t going for the requisite grungy street vibe, though. On the contrary, Somtum Der’s got a little mezzanine which lets in plenty of light, ably supported by the white walls and lots of blonde wood.
The buzz: This project was spearheaded by a partner of Minibar Royale, whose family also owns Suppanniga, a charming boutique hotel in Khon Kaen. Now, he’s bringing his Isaan roots to Bangkok in the shape of this somtam-focused restaurant. The objective is to steer our taste buds back towards Northern Isaan, and away from the sweeter flavors that Bangkokians so cherish.
The décor: Somtum Der belies its basic shophouse shell. It’s got a little mezzanine which lets in plenty of light, ably supported by the white walls and blonde wood. A red accent wall, the central somtam bar and craft-inspired bamboo lamps add a bit of warmth and Isaan flavor to the mix.
The food: Chef Kornthanut Thongnum, although originally from the North, lived eight years in Sakon Nakhon, which is way up there, just beneath Nong Khai. He says the somtam pla ra there is not sweet at all, and that he’s trying to win Bangkokians over to this flavor. (His only compromise is to pasteurize the pla ra for our weak stomachs.) Of the score of varieties available, standouts include his tam sua Sakon Nakhon (B65), which comes with freshwater crab and kratin beans, and the tam pla tu khao man (B85), which comes with mackerel and is served with a side of rice cooked in coconut milk. And of course, there’s a long list of usual suspects, from laabs to tom saep.
The drinks: Beerlao dark should be coming in soon, but we’re particularly excited by their martinis (B99). Made by infusing vodka with lemongrass or roselle, they pack quite a punch and remain fairly dry.
The crowd: Lunch sees expats and executives who don’t mind paying extra for somtam with air-con, while dinner draws a mixed crowd including some boys headed to Silom Soi 2.
Yards from the bustle of Silom Rd., this new spot brings typical street food into a more upmarket setting. The menu has a focus on somtam, a spicy Thai papaya salad, and other classic Northeastern dishes. Their martinis are a highlight.
US restaurant chain 25 Degrees is another establishment looking to add sophistication to Bangkok’s gourmet burger scene—only this time with a glitzy “bordello meets burger bar” concept to match. The décor is akin to an upscale Hollywood diner—from the lush red wallpaper, black and white photos of yesterday’s heroes, leather upholstery and giant checkerboard mirror behind the bar to the garish “Open 24 Hours” sign out front. As it turns out, you’d be forgiven for thinking that style takes precedence over substance here.
The buzz: Sofitel Silom’s rebranding as the Pullman G Hotel is proving a real improvement. After the buzz-worthy launch of Scarlett on the 37/F, US restaurant chain 25 Degrees is bringing us a self-described “bordello meets burger bar.” They claim everything is made from scratch, including the homemade buns.
The décor: The ambience and the décor is almost the same as the Hollywood branch—burgundy wallpaper, iconic black and white photos, red stools and a giant checkerboard mirror behind the bar. The requisite flat-screen TVs will air sports when big games are on.
The food: Upscale burgers, of course. The most popular order is Number One (B330) with caramelized onion, bacon, arugula, Prelibato gorgonzola and thousand island dressing. Or create your own option, starting from the meat (ground sirloin B220, turkey B210) and building your way up (toppings B30-B40 and different types of cheese B140). If you like ‘em long and porky, the Sanoran hot dog (bacon wrapped, caramelized onion, tomato, pinto beans, onion, hatch green chili, queso fresco, mustard, garlic aioli, B330) is the way to go. And as with all good diners, the salads are pretty exciting, such as the chopped greens combining avocado, grapes, tomatoes, beets, pine nuts, white beans, parmesan and ranch dressing (B180). Breakfast is also available, such as the Number Two (B310) with Burrata cheese, roasted tomato, basil and crisp prosciutto. Finally, drop by from 3-6pm for happy hour and get a buy-one-get-one-free deal on appetizers like French fries (B80), onion rings (B80), plus draft beers and cocktails.
The drinks: Wines by the glass range from B290-B540. Singha and Heineken on tap is B120 for a glass and B160-B280 for a bottle. Their signature cocktail is the 25 Degrees Margarita (triple sec, lime juice, agave nectar, B220), while a classic milkshake is B120.
The crowd: Office workers, both Thai and expats, on weekdays and some families on the weekends. Pieng-or Mongkolkumnuankhet
