Silom's moody bar appeals to serious cocktail drinkers.
Convent Road’s Vesper has split in two. That means that the once sprawling bar and bistro is now more the size of a moody omakase counter— which makes chatting to barkeep Supawit “Palm” Muttarattana about his latest art-inspired creations (try the creamy, vanilla-rich White Trumpet Flower, B360) all the more easy.
Next door is the vibrant Via Maris, where Sardinian-born head chef Francesco Deiana explores the heavily-spiced flavors of the Mediterranean. Try the crab bomboloni (B240), dough-like fried balls stuffed with crabmeat and lemony sumac spice, or the lighter “Mediterranean Mess” (B320), which uses house-made harissa to zest up cumin roasted carrots, fennel salad and tangy preserved lemon.