Winter has finally arrived, which means we can come out from our air-con-chilled hiding places and live it up. Don’t worry, we’re not going to make you undertake camping or hard labor. We’ll still do the things we love: eat, drink and chill—except it’s all going to be outdoors. Here we round-up 50 of our favorite restaurants, bars and cafes in Bangkok to enjoy the city's cooler climes.

01. 36-24-36

A big house with black-trimmed windows, spacious deck, looming trees and DJ-spun electro pop on most nights. That, and most dishes are under B100.
Thai. 36-24-36, 23 Soi Napha Sub 2, Sukhumvit Soi 36, 02-661-5636. Open daily 6pm-2am

02. Agalico 

A bright, Jane Austen-esque tearoom for weekend scones and desserts. With a greenhouse-like vibe, Agalico also boasts a Romanesque garden complete with a gazebo and statues.
Agalico, 20 Sukhumvit Soi 51, 02-662-5857 ext. 11. BTS Thong Lo. Open Fri-Sat 10am-6pm

03. Al Majlis

Moroccan-themed restaurant and tearoom done up like a sheikh’s house party with high ceilings, flowing fabrics and pewter knick-knacks, not to mention a sprawling garden for shisha, mint tea and wine.
Al Majlis, 83/8 Ekkamai Soi 12 (Soi Charoenchai), 02-392-2345. Open daily 12:30pm-12:30am

04. Al Matum

A house-and-garden Isaan joint with underlit bushes and bamboo recliners. Also featuring a DIY somtam dish, complete with mortar and pestle, and large cartoon doll sentries looking down from the second floor.
Al Matum, 7 Pridi 33, 02-381-2842. Open Mon-Sat 5pm-midnight

05. Ambience

Trees, ponds and fountains paired with pop-art graffiti and color-splattered white furniture. Live acoustic tunes every Friday and Saturday.
Ambience, 92/14 Sukhumvit Soi 31, 02-259-9869. Open daily 6pm-2am

06. Aqua

A garden-style courtyard in the middle of the Four Seasons’ ground floor, Aqua is a cocktail bar that also does a mean brunch serving highlights from the hotel’s other food outlets on Sundays.
Aqua, Four Seasons Hotel Bangkok, 155 Ratchadamri Rd., 02-254-1137. Open daily 11am midnight. BTS Ratchadamri

07. Aquatini

Chunky tables loosely spread over a spacious, riverside deck, right by the Phra Athit Pier. Casual vibe, thanks to the breezy bossanova tunes and flickering candle light.
International. Aquatini, Navalai River Suite, 45/1 Phra Athit Rd., 02-280-9955. Open daily 6:30am-1:30am

08. Baan Rie Coffee

A sprawling, village-themed restaurant, café and beer garden just down the stairs from BTS Ekkamai, Baan Rie lends a touch of foresty calm in the middle of the city. Live music in the evenings.
Baan Rie Coffee, 4 Sukhumvit Soi 63 (Soi Ekkamai), 02-391-9784. Open 24 hours.

09. Baan Tak R kad

A garden lounge embellished with a camping theme. There are even a couple of waterproof tents pitched in the grass. The less adventurous can enjoy the fish-filled ponds and live music.
Baan Tak R kad, 455 Praditmanootham Rd., 081-432-3173. www.takrkad.blogspot.com. Open Daily 6pm-1am

10. Balco

This spacious rooftop bar not only provides comfy seats and sofas, but one of the best river-front views at a fraction of the price of nearby five-star hotels (Cocktails B180, beer B80, whisky B1,200).
Balco, 5/F, River City Shopping Complex, Charoen Krung Rd., 08-4928-6161. Open Tue-Sun 7pm-2am

                   Next 10 places

What’s so hot about white truffles versus black ones?
White is ten times more intense! Black is around all year, while white is only from November to Christmas. And you can find the black ones in Italy and France, in a lot of regions. You can only find the white ones in Piedmont and a couple of areas in the middle of Italy. Finally, black costs around 10,000 baht per kilogram while white ones are 100,000 baht.

You are from Alba, in Piedmont. What’s your personal relationship to truffles?
It’s very difficult actually to go truffle hunting. People keep their secrets carefully. So I only went on a hunt once. When I was 10 years old, I had my first taste of truffles. It’s so intense, it’s hard to appreciate as a kid. Now truffles are huge in Piedmont. There’s so much marketing. They bring in celebrities, royalty, movie stars. But you know, the truffle is not the king or queen of the kitchen. It’s important. It’s very rare. But without onions and garlic, you die. Every dish, every sauce—you need to have them. Don’t forget the basics.

How do you cook truffles?
There’s a chemical reaction with eggs so it’s one of the most wonderful combinations. Forget fish. You need animal products like beef or cheese. Or winter vegetables, like artichoke or cauliflower. In fact truffles should be cooked very simply, with very few ingredients. You don’t want to lose the taste. For me, my favorite dish is the risotto with white truffle (B2,400) combined with a very nice bottle of red wine like Gaja.

ISAO

Spicy Tuna Sandwich, B300
The roll: We adore the repackaging of this American college student favorite, the spicy tuna roll, into a sandwich cut into little managable triangles. A thick layer of tuna, salmon and spicy sauce is perfectly proportionate to the two layers of rice and seaweed, and the slight bite of the scallion and pop of the ebiko jazzes up a familiar, comforting roll.
The place: Narrow and cozy with only a handful of tables and a sushi bar, ISAO has the vibe of a well-kept secret, even though it’s often packed. Trained by a sushi master in Chicago, the owner offers rolls with an American, indulgent slant.
Sukhumvit Soi 31, 02-258-0645. Open Mon-Fri 11am-2:30pm, 5:30-10pm; Sat-Sun 11am-10pm

In the Mood for Love

Sweet 16, B400
The roll: Even though this massive roll is somewhat against Chef Run’s philosophy of simplicity, it’s hard to complain when the initial tartness of strawberry mixes with the cold fattiness of tuna, before giving way to the sweetness of the eel and ending with the crunch and grease of the tempura flakes in the centre of the roll. It’s easy to see why the Sweet 16 is their bestseller.
The place: The decor is inspired by the Wong Kar-wai film of the same name and is reminiscent of 1960s Hong Kong, with lots of floral prints and hanging wicker lamps. Perfect for an ambient date.
9/9 Sukhumvit Soi 36, 02-661-5076. Open Tue-Sun 5pm-12:30am

Rainbow Roll Sushi

Maguro Roll, B350
The roll: The simple business of American-style, inside-out maki rolls is elevated by some wonderful surprises in this hearty and textured maguro roll which contains not just shrimp, but also tempura flakes, jalapeno and mayonnaise and comes topped with generous slices of tuna. The secret here is slices of eggplant in the centre, which, while not too seasoned, give a lot of body to the roll overall, making it hearty and toothsome.
The place: Even though it’s in the middle of K.Village, the place retains its own integrity, with high ceilings and large windows overlooking the street. The high, marble-top table backed by tall shelves of shochu and sake bottles is good for large parties.
2/F, K.Village, Sukhumvit Soi 26, 02-661-5052. Open daily 11am-2pm, 7pm-midnight

KOI

Dragon Roll, B580
The roll: An original take on the decadent and comforting dragon roll, the version at KOI, while using the usual crab, eel, shrimp tempura and avocado, does away with the nori seaweed and instead uses a tofu paper wrap. The result is a less salty, sweeter roll that is also less chewy and very crunchy from the blanket of tempura flakes. We also like the drizzle of Sriracha sauce that gives a spicy edge. Chef Grimes suggests not dipping this roll in soy sauce as it already comes topped with a sweet, eel sauce. And if B580 seems kind of steep, know that it comes with a little side of a refreshing seaweed salad.
The place: A dimly-lit lounge with a black and red motif, being at KOI, in the ambient lounge, makes you feel a bit like an LA celebrity. The casual-chic eatery does American-style Japanese sushi, sashimi and some inventive raw fish entrees.
26 Sukhumvit Soi 20, 02-258-1590. Open Mon-Sat 6pm-midnight

Rakuza

A la Diavola, B320
The roll: The diavola mixes things up by having largely cooked elements. The maki roll comes topped with an oven-baked, chunky concoction of spicy sauce, diced avocado, salmon and assorted seafood. The exciting part is how the chef balances this combination and rescues the overall experience from soggy goop by rolling crunchy pieces of baby corn and bell pepper into the rice and seaweed. The sweetness goes nicely with the spiciness.
The place: Tucked behind the facade of Grass, Rakuza is a two-story semi-casual eatery that imports high-quality fish from the Tsukiji fish market in Tokyo. They have a Japanese and Western tapas list, as well as some fusion meat entres.
G/F, Grass, 264/1 Sukhumvit Soi 55 (Soi Thong Lo), 02-714-9897. Open Tue-Sun noon-2pm, 6pm-1am

1. Pata Negra

Named after the black toenails of the Iberian pig it comes from, pata negra is also known as Iberian ham, or jamon Iberico. The pigs are raised free-range on a diet of acorns and grain. The ham is cured with salt for a number of weeks, washed, and then aged for as long as 36 months.

2.Salami Milano

Similar to its Calabrian counterpart,  Milanese salami is very popular, due in part to its pleasant, slightly sweet flavor. You can recognize it from its fine grain appearance: the white spots of pork fat in the sliced sausage are small and well-distributed. The one at Wine Pub is flavored with sea salt and red wine.

3. Parma ham

You may not know this, but prosciutto is just a fancy, Italian word for ham. So Parma ham and prosciutto are the same thing, except it’s ham made under the designation of origin laws particular to the Parma region. For instance, the pigs there are sometimes fed leftover whey from Parmegianno Regianno cheese, giving the ham a nutty flavor.

4. Bresaola

Not to be confused with carpaccio, this is paper-thin sliced beef cured in a dry spice rub of salt and nutmeg, cloves or other spices, depending on the producer, and then air-dried. Unlike many other sausages, bresaola is very lean and has no visible white fat streaks or dots. Try it with a squeeze of fresh lemon.

5. Mortadella

What Americans call baloney and Italians call bologna, mortadella is a large, fat sausage that dates back to Roman times, the name possibly referring to the mortar used to grind the spices and meat together. You can recognize it from the large circumference of the slices as well as the widely-spaced squares of pork fat that stud the surface, taken usually from the pig’s neck. The variety at Wine Pub also contains pistacchio.

6. Coppa

Italian for “nape of the neck”, coppa is a dry-cured sausage that comes from the neck and shoulder of the pig. It’s similar to prosciutto, though ham technically comes from the butt and thigh of the pig.

7. Salami picante

This Calabrian pork sausage is essentially what Americans call pepperoni, though many European cultures have a word for dry, cured sausages. In France, for instance, they are called saucisscon. A dry-cured, slightly fermented sausage, salami has a tangy flavor that other dried sausages lack. In the salami picante, additional pork fat, dried chillies and paprika are added. The most famous salami of the Calabria region is soppresata.

8. Nduja

This Calabrian cured sausage is akin to the French andouille, and it’s made from all the trimmings of the pig, such as the head, belly, entrails, skin, and more, mixed in with spices and red peppers. Sounds gross, but the result is a smooth, spreadable sausage that goes great on bread.

9. Chorizo

What distinguishes the Spanish chorizo from other cured pork sausages is the use of sweet or spicy Spanish paprika, depending on the type of chorizo, and sometimes wine. Chorizo can also sometimes be smoked. Don’t confuse this with Mexican chorizo, which uses dried chilli peppers and is fresh, not cured, so it needs to be cooked.

How do you eat this stuff?

“For me, the best condiment is a lot of butter to go with your bread, but the cornichons [pickled gherkins] help balance the fat. As for wine, go with something red and medium-bodied, like a Cabernet Sauvignon or something Italian.”

Chef Cyril Vero of Pullman Bangkok King Power (Wine Pub, Deja Vu)

Places that do cold cut platters

Café Tartine (Plaza Athenee Residence, 65 Wireless Rd., 02-168-5464) They do a platter of pate, prosciuto, salami and cured sausage, with cornichons and baguette. (B490)

Serenade (G/F, Grass, 264/1 Sukhumvit Soi 55 (Soi Thong Lo), 02-713-8409) The chef’s discretion charcuterie plate comes in three sizes (B200, 400, 600) of assorted cold cuts available that day, such as bresaola, coppa, chorizos and hams, as well as pancetta.

Wine Connection (G/F, K.Village, 93-95 Sukhumvit Soi 26, 02-661-3940) Their cold cuts and cheese list lets you mix and match. In addition to Spanish and Italian cuts, they do homemade duck terrine (B133 for 150 grams) and pork rillette (B116).

Wine Pub (2/F, Pullman Bangkok, 8/2 Rangnam Rd., 02-680-9999) put together the giant platter of charcuterie (as it’s called in France) pictured here. The platter above goes for B1,500, but you can get smaller ones too.

The herb-heaviness, sweet-sourness and other flavor profiles of Thai cuisine seem a perfect match with the greener notes, high acidity and pronounced tropical fruit—this last one depends on the winemaking style—of many Sauvignon Blancs. Of course, there are no hard and fast rules. There’s no reason why you can’t enjoy a Cabernet Sauvignon with a thick penang kai or a Semillon-heavy Bordeaux with a greasy tod mun, if that’s your thing. But this is a worthy adventure for wine novices, and to make the experimenting easier on your wallet we’ve rounded up our favorite Thai places that do Sauvignon Blancs by the glass.

Nahm

Domaine Vacheron, Sancerre (Loire, France) B475/glass
The Sancerre area in Loire Valley is renowned for its Sauvignon Blanc grapes, so this is a good opportunity to sample a grape grown on native soil and handled with Old World knowledge. Not only that, the Vacheron property is among the more respected. It’s been in the family for generations and has recently become fully biodynamic (a European version of organic). The wine is acidic and fruity, yes, but with an underlying flinty aroma, which makes us think that it’ll contrast pleasantly with nahm’s pomelo mieng kham canape (B200 a la carte) and cut nicely through one of their spicy nam prik, like the one with minced prawns, pork and shrimp paste (B400). Don’t expect the wine to douse the flames too much, though. For that you’ll need a sweeter wine.
G/F, Metropolitan, 27 South Sathon Rd., 02-625-3333

Spice Market

Kim Crawford (Marlborough, NZ), B650/glass
Marlborough Sauvignon Blancs are all the rage in the international wine market, even though NZ has only been dealing with this varietal for the past forty years. This has partly to do with their winemaking style, which stores the wine in stainless steel instead of oak, so there are no secondary flavors coming from the wood. The result is an amazingly fruity wine with medium acidity. The one from Kim Crawford is heavy on the pineapple, melon, passionfruit and other tropical fruits as well as some earthy, leafy tones. They recommend you have it with lemongrass dishes and summer salads, so try it with Spice Market’s yum tua ploo (winged bean salad, B290) or tom yam koong (B250).
1/F, Four Seasons, 155 Ratchadamri Rd., 02-126-8866

Mahanaga

Siglo de Oro, Santa Helena (Chile), B260/glass
Mahanaga may technically be a fusion restaurant, but there are still plenty of solid Thai flavors to pit against their Chilean Sauvignon Blanc. The one here has just enough acidity to enjoy with tart Thai dishes without making your teeth feel funny. It also has a lot of fruity intensity and hints of pineapples and mangoes and go well with fish and seafood. Try it with Mahanaga’s chilli jam marinated grilled chicken with lime dressing (B220) and their crispy soft-shell crab with peppercorn sauce (B270). You might enjoy the complimentary flavors of the chicken, or the contrast of the fried crab.
2 Sukhumvit Soi 29, 02-662-3060

Soul Food Mahanakorn

Yali (Maipo, Chile), B170/glass
It’s not just the super fancy Thai places that are doing it. Affordable, hip and new, Soul Food Mahanakorn currently does a Yali Sauv Blanc by the glass, and there is already talk of stocking two or three other options. Unlike some Sauv Blancs in Chile which can be too low on the acidity, this one packs a tart punch with lots of lime-like citrus going on, but also a hint of tropical fruit. We think it balances out the deep-fried gai tawt Hat Yai (B140) and the yam hua phlee (B130), and enhances the fish in a leaf (with lemongrass and lime, B160).
56/10 Sukhumvit Soi 55 (Soi Thong Lo), 085-904-2691

5 Tips for Wine Pairings

1. The general wisdom is that the food and the wine must be equal to each other in body and flavor. This is why red meats are often paired with big reds like Cabernet Sauvignon and Amarone and seafood with light whites like Sauvignon Blancs and Vermentinos.
2. On the other hand, it may surprise you that when it comes to finding your wine match, consider the sauce before you consider the meat. It may make sense to pair tuna with a light white, but if the tuna is cooked in a super creamy casserole with lots of garlic and horseradish, for instance, it might need something bolder, like a strong, creamy Chardonnay.
3. There are some exceptions to the rule of complimentary food and wine. Contrasting wines can be useful when you’re eating food that is very fatty and will coat your tongue. For instance, when eating fried chicken, an acidic white wine can help your palate handle the grease. A second grease-cutter is tannin, that astringent quality that some red wines, like Zinfandel, have. Another good example is having slightly sweet, or “off-dry,” white wines with spicy food. The slight sweet taste has a cooling effect.
4. Some foods are notorious for having no good wine match, such as egg yolk, the thick cake-like consistency of which can coat the tongue firmly and make it hard to taste anything, let alone your wine.
5. And final rule is: forget all the rules. No expert can tell you what you like better than you. Relax, there’s no perfect match that you have to find, and there are very few catastrophic matches. Go ahead and experiment.