The buzz: From the team behind Messenger Service Bar in Suan Luang, Bar Us is at the forefront of a shift in the city’s cocktail scene towards savory drinks. Nestled in Sukhumvit 26, the venue draws inspiration from fine-dining restaurants by following a multi-course concept similar to a lot of tasting menus you see around town—starters, mains, and desserts. 

 

The vibe: Owners Taln Sudarat Rojanavanich and Aum Veerach Sawaengsupt, both former interior designers, have transformed the space into a modern-day booze laboratory, which they call the “drinking room.” The back wall is adorned with an arrangement of shelves displaying dried flowers, herbs, and spices in clear containers that make them look like specimens. Dark wooden tables and strategically placed spotlights accentuate the dimly lit room. It all comes together for a sophisticated yet intimate setting.  

 

The drinks: The menu is divided into courses: starters, mains, and desserts. There is also an all-night section for people interested in good old classic cocktails. The starters are refreshing and light, like “mango + marigold + turmeric root” (B460) with pepper and citrus undertones. Meanwhile, the “chicken stock + bitter gourd” (B460) combines distilled bitter gourd in Haku vodka with shiitake mushrooms, creating a pure, smooth umami taste that feels like both a drink and a salty snack in one. The mains are savory and more intense, like the “fish soup” (B480) with a spicy and sour kick from Haku vodka yuzushu and jalapenos. The “beef + onion” (B480) is arguably the most surprising of the lot. The drink is completely clarified with no discernible color but strong savory flavors. Here, they infuse beef jerky with Ketel One, creating an earthy, meaty tang balanced against fragrant jalapenos. The best way to describe it would be like drinking a cheeseburger. The dessert cocktails taste cleaner and more aromatic. The “pandan + jackfruit” (B460) with nutty and vanilla notes to compliment the jackfruit's sweet undertones. For an off-the-menu surprise, order the "fermented peach + young mango” or the “blackberry + jasmine flower.” It’s obvious that a huge amount of prep goes on behind the scenes. The mixologists here employ a range of techniques, including infusion, distillation, and sous vide in their preparation. 

Why’d we come back: There's something exciting about drinking a cocktail and it tasting like food on a plate that gives you a buzz instead of a full stomach. The menu here changes every four to five months, and they’ll give you a sneak peek if you ask for off-the-menu drinks. The concept and experience here are far beyond what we’ve come to expect at a traditional bar—and worth repeat visits.