The buzz: Following the closure of much-loved beer bar Let the Boy Die, one of its founders, Pipatnapon “Piek” Pumpo, is back with a new project. Golden Coins Taproom takes its name from Piek’s brewery, launched in 2011, which legally produces its beers in Vietnam before importing them back home.  

The decor: With its orange bricks, bare concrete floor and splashes of black, the place feels raw and unfinished—but in a good way. The small space fits a minuscule stage, upon which sits an electronic piano, microphones and tangled cables. Low wooden tables keep the vibe intimate. Smokers can fill their lungs at the few seats out front.

The drinks: The six-tap craft beer bar exclusively serves strains of Piek’s own Golden Coins beer, priced at B180 per glass (except for the pilsner, with 4.7% ABV, that’s only B150). Most drinkers will gravitate towards the IPA (5.5% ABV), amber ale (6.3% ABV) or, our, favorite, the refreshing and not-too-hoppy pale ale (5.5% ABV). More esoteric offerings include the Happy Stout (5% ABV), which is strong with a taste of coffee, and the cream vanilla beer (4.7% ABV), which is very easy to drink, almost like a dessert beer. All beers are only B100 during the daily 5-7pm happy hours.

The food: The Commons’ barbecue specialist Meat and Bones serves up its flavorful pork (B360) and beef ribs (B550), here. In the very near future expect to see burgers and sausages added to the menu too. Other house-made bites include a fish-sauce fried chicken (B180) and beef burger (B250), featuring a pillow-soft bun and juicy beef patty.

The music: Easy listening electronic music, growing progressively upbeat as the night wears on before live acts take the stage daily from 9.30-11pm.

The crowd: A healthy mix of Ekkamai cool kids and beer geeks of all ages loudly micro-analyzing every pour.