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The F&B news coming out of Capella Bangkok keeps rolling in these days. Now, the hotel is announcing one of its more unique concepts: Stella. The venue is touted as a bespoke cocktail bar and omakase dessert specialist. The twist here is the theme, which aims to pay homage to “women of character” from years past who have had a role in defining Asia as it is today.
Throughout the space, customers are greeted with narrative elements describing the triumphs of four female Asian heroes; Khun Ying Mo, a 1800s Nakhon Ratchasima warrior; Tomoe Gozen, a 12th century samurai star; Zheng Yi Sao, one of China’s most formidable pirate leaders; and Rani Lakshmi Bai, a rebel leaders in 20th century India. If you want to learn the stories in-depth, speak with beverage manager William Pravda or head barkeep Pranisa ‘Nisa’ Treechanasin, who can lead you through the warrior stories and the drinks designed in their honor.
The bar isn’t all about the warrior concept though. It stands on its own two feet with a slate of cocktails and desserts that promise to hit the spot. The desserts are also paired with cocktails (or the other way around if you prefer). One example being the “Secret of Ya Mo”, a dessert made from Chiang Mai chocolate, cocoa nibs and cocoa pods. You are meant to wash the dessert down with the “The City of Khai” cocktail, made with Issan Rum, a touch of roasted rice, galangal, bit of chili spice and young coconut with tom kha foam.
Executive pastry chef Sylvain Constans is the brains behind the venue’s dessert omakase experience, which you can nab for B2,500 (desserts only) and B3,500 (desserts and drinks). To our knowledge, this is the only chef’s selection menu pairing desserts and cocktails in town, so if that’s up your alley you got it made.
The menu also sports a variety of non-sweet nibbles, like caviar, oysters, kushikatsu (deep-fried meat skewers) and kushiyaki Rossini (grilled skewers). There will also be live bands on hand each night to keep the atmosphere nice and cosy. A white peacock statue named Aegis sits at the middle of the bar, which the owners believe symbolizes integrity and eternal beauty.
For reservations, reach out to email@example.com or call 02-098-3888.
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Andy Yang, a Thailand-born star chef who soaked up a Michelin star in New York for his restaurant Rong Tiam in 2010, is now opening a new restaurant at Siam Discovery. The new venture is named Pi Kun and will focus on Isaan food, using pork as the star ingredient in a nose-to-tail concept that tries to reduce waste. The opening is also happening alongside the reopening of Table 38, the uber-fine-dining restaurant from Andy that was once housed on Sukhumvit 38 and won a Michelin star in 2020. If you show up with a party of four, you get a free tam koh maha saap (papaya salad with crispy dough). Regardless, other highlight dishes include the signature kao pikun (smoked-coconut milk rice with grilled pork and a special jaew sauce from Chef Andy), kao moo tod makhwaen (fried pork with smoked-coconut milk rice and Thai herbs), and leng zaab (hot and spicy pork bone).
The interior is a colorful mishmash of Isaan inspired tapestries, dark wood chairs with floral silk patterns, sturdy wooden tables and hardwood floors. There is also a brightly back-lit bar, covered in more decorations in between bottles, where the bar team can be seen strolling back and forth whipping up drinks.
For more information, visit Siam Discovery’s social channels (FB: siamdiscovery, IG: @siamdiscovery)